Macadamia Free Salmon Quinoa Bowl with Turmeric Ginger Dressing
This bowl is a full-on weeknight win — tender pan-seared salmon with crispy skin, fluffy quinoa, caramelized sweet potato, and charred broccoli all drizzled with a bright turmeric-ginger dressing that ties every element together. The dressing alone — fresh lemon juice, grated ginger, honey, garlic, and olive oil — is the kind of thing you'll want to put on everything. Roasting the sweet potato and broccoli on the same sheet pan keeps cleanup minimal while building real depth of flavor. Sliced avocado adds creaminess, and optional sesame seeds and cilantro give it that restaurant-bowl finish without any extra effort. For anyone navigating tree nut allergies or sensitivities, this recipe is naturally free of macadamia nuts and relies entirely on whole, straightforward ingredients with no hidden surprises. Every component is built from scratch, so you stay in full control of what goes into the bowl. It's nourishing, colorful, and genuinely satisfying — the kind of meal that looks impressive but comes together with simple, honest technique.
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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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