Paraben Free Salmon Quinoa Bowl with Turmeric Ginger Dressing

Total time55 min

Prep time20 min

Cook time35 min

Paraben Free Salmon Quinoa Bowl with Turmeric Ginger Dressing

Bowls like this one hit every note — hearty, colorful, and genuinely satisfying without relying on anything processed or synthetic. The real beauty here is that every single component is built from whole, recognizable ingredients: fluffy quinoa, caramelized sweet potato, charred broccoli, crispy-skinned salmon, and creamy avocado slices. For anyone navigating paraben concerns, that matters enormously, since preservatives and synthetic additives tend to sneak into packaged sauces and pre-marinated proteins. This recipe sidesteps all of that with a from-scratch turmeric-ginger dressing made from fresh lemon juice, grated ginger, garlic, honey, and olive oil — nothing you can't pronounce. The salmon gets a simple pan-sear that locks in a crisp skin and flaky, tender flesh, no bottled marinade required. Everything comes together in one cohesive bowl that feels like a restaurant meal you actually trust. It's the kind of dinner that proves eating clean doesn't mean eating boring.

About Fig

Fig 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
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
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!