Hazelnut Free Salmon Quinoa Bowl with Turmeric Ginger Dressing
This vibrant bowl is a genuinely satisfying meal that hits every note — tender flaked salmon, fluffy quinoa, caramelized sweet potato, and lightly charred broccoli all coming together in one generous dish. The real star is the turmeric-ginger dressing, whisked together with fresh lemon juice, honey, and garlic into something bright and deeply savory that ties every component together. Creamy avocado slices round out the bowl with richness, and optional sesame seeds and cilantro add a little extra texture and freshness if you want them. For anyone navigating tree nut allergies, bowls like this can be surprisingly tricky — dressings and grain bowls at restaurants or in packaged form often sneak in hazelnut oils or mixed nut toppings without much warning. Here, every ingredient is straightforward and easy to verify, so you can build the whole thing with confidence. The salmon gets a proper sear, skin-side down in a hot skillet, giving you that crispy skin and perfectly flaky interior that makes this feel like a restaurant-quality plate. It's the kind of wholesome, flavor-forward meal you'll want on regular rotation.
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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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