Chestnut Free Salmon Quinoa Bowl with Turmeric Ginger Dressing

Total time55 min

Prep time20 min

Cook time35 min

Chestnut Free Salmon Quinoa Bowl with Turmeric Ginger Dressing

This vibrant bowl is the kind of meal that looks like it took serious effort but comes together with straightforward, wholesome ingredients you can feel good about. Crispy-skinned salmon sits over fluffy quinoa alongside caramelized sweet potato, charred broccoli, and creamy avocado — it's colorful, satisfying, and genuinely crave-worthy. The real star is the turmeric-ginger dressing, a bright, zippy blend of fresh lemon juice, grated ginger, honey, and garlic that ties every component together beautifully. For anyone navigating tree nut concerns, this recipe is naturally free of chestnuts and chestnut-derived ingredients from start to finish — no substitutions needed, no label-scanning required. Every ingredient here is clean and straightforward, so you can focus on cooking rather than worrying about what's hiding in a store-bought sauce or seasoning blend. The technique of pressing the salmon skin-side down in a hot skillet guarantees that satisfying crunch without any complicated equipment. Whether you're meal-prepping for the week or putting together a weeknight dinner that feels a little special, this bowl delivers on every level.

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Ingredients

4 servings

For the quinoa

1 cup quinoa, rinsed
2 cups water
¼ tsp salt

For the roasted vegetables

1 large sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
2 cups broccoli florets
2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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¼ tsp salt
¼ tsp black pepper

For the salmon

4 salmon fillets (5–6 oz each), skin-on
1 tbsp extra virgin olive oil
½ tsp salt
¼ tsp black pepper

For the dressing

3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
1 tsp fresh ginger, finely grated
½ tsp ground turmeric
1 tsp honey
1 clove garlic, finely minced
¼ tsp salt

For serving

2 ripe avocados, sliced
2 tbsp sesame seeds, dry-roasted (optional)
2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Combine the rinsed quinoa, 2 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce to a low simmer, cover, and cook for 15 minutes, until the water is fully absorbed and the quinoa tails have unfurled. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.
2
While the quinoa cooks, spread the sweet potato cubes on one half of a large rimmed baking sheet. Toss with 1 tbsp of the olive oil, 1/8 tsp salt, and 1/8 tsp black pepper. Roast for 15 minutes, until the edges begin to color.

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