Cinnamon Free Salmon Quinoa Bowl with Turmeric Ginger Dressing
Warm roasted sweet potato, charred broccoli florets, fluffy quinoa, and a perfectly seared salmon fillet all come together in one seriously satisfying bowl. The real star is the bright turmeric-ginger dressing — fresh lemon juice, grated ginger, honey, and garlic whisked into a silky drizzle that ties every component together beautifully. For anyone navigating spice sensitivities, this kind of bowl can be a minefield at restaurants where warming blends sneak into marinades and dressings, but every ingredient here is straightforward and easy to verify. The dressing gets all its warmth from turmeric and ginger alone, delivering bold, complex flavor without any of the usual suspects hiding in the mix. Crispy-skinned salmon cooked to a perfect flake adds richness, while creamy avocado slices and optional sesame seeds round out the textures in the best possible way. It's the kind of nourishing, colorful meal that looks impressive enough for guests but comes together on a single sheet pan and one skillet.
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Learn more →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
- 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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