Pescatarian Salmon Quinoa Bowl with Turmeric Ginger Dressing
This bowl is the kind of meal that looks like it took serious effort but comes together with a straightforward, well-organized process. Fluffy quinoa forms the base, topped with caramelized sweet potato, lightly charred broccoli, and creamy avocado slices — all crowned with a pan-seared salmon fillet that gets genuinely crispy skin thanks to a simple skillet technique. The real star, though, is the turmeric-ginger dressing: fresh lemon juice, grated ginger, honey, and garlic whisk together into something bright and warming that ties every component of the bowl together. Eating fish-forward without relying on meat is easy when a recipe is this satisfying and complete on its own terms — there's nothing missing here. The whole grain quinoa and roasted vegetables make it feel nourishing rather than restrictive, and the optional sesame seeds and cilantro add a little extra texture and freshness if you want them. It's the kind of bowl you'll find yourself making on repeat because it genuinely delivers on both flavor and that feeling of having eaten something really good for you.
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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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