Gut Friendly Salmon Quinoa Bowl with Turmeric Ginger Dressing
This bowl is a powerhouse of ingredients that genuinely love your gut back. Fluffy quinoa forms the base — a complete protein that's also gentle and easy to digest — while roasted sweet potato and broccoli bring fiber and color without anything processed or hard to identify. Pan-seared salmon, cooked skin-side down until crisp and flaky, adds omega-3 richness that supports a healthy gut lining, and creamy avocado slices round everything out with good fats that help your body absorb all those fat-soluble nutrients. The real star is the dressing: fresh ginger and ground turmeric whisked together with lemon juice, garlic, and honey create a bright, anti-inflammatory drizzle that ties every component together. Each ingredient here earns its place — nothing is filler, and nothing is hiding behind a label you'd need to decode. It's the kind of meal that feels indulgent but leaves you feeling genuinely good afterward, which is exactly the point.
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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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