Nutmeg Free Salmon Quinoa Bowl with Turmeric Ginger Dressing
This bowl is a vibrant, satisfying meal that layers fluffy quinoa, caramelized sweet potato, charred broccoli, and crispy-skinned salmon into something that looks as good as it tastes. The real star is the turmeric-ginger dressing — bright lemon juice, fresh ginger, honey, and garlic whisked together into a glossy, golden drizzle that ties every component together. Nutmeg shows up in a surprising number of spice blends, pre-made sauces, and store-bought dressings, so building your own from scratch here means you stay completely in control of what goes into the bowl. Every spice and seasoning in this recipe is straightforward and easy to verify, which makes it a genuinely stress-free weeknight option. The salmon gets a proper sear — skin-side down, pressed flat, cooked until the flesh turns opaque and flakes at the touch — so you're getting restaurant-quality texture without any complicated technique. Creamy avocado slices and optional sesame seeds and cilantro round out the bowl with richness and a little crunch. It's the kind of meal that feels indulgent but is built entirely from clean, whole ingredients you can feel good about.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!