Seed Oil Free Salmon Quinoa Bowl with Turmeric Ginger Dressing
This bowl is the kind of meal that looks like it came from a trendy café but comes together entirely in your own kitchen with clean, wholesome ingredients. Every component — from the fluffy quinoa to the caramelized sweet potato and charred broccoli — is cooked in extra virgin olive oil, so there's no canola, soybean, or vegetable oil hiding anywhere in the recipe. That matters more than people realize, since those refined oils sneak into almost every restaurant dish and packaged shortcut ingredient on the market. The real star is the turmeric-ginger dressing, a bright, punchy blend of olive oil, fresh lemon juice, honey, and garlic that ties the whole bowl together with serious depth of flavor. Pan-searing the salmon skin-side down in a hot skillet gives you that irresistibly crispy skin without a drop of anything processed, and the creamy avocado slices balance the warmth of the spices beautifully. It's a genuinely satisfying, nutrient-dense dinner that doesn't ask you to compromise on taste or on what's actually going into your body.
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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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