Sesame Free Salmon Quinoa Bowl with Turmeric Ginger Dressing
Bright, nourishing, and built around real whole foods, this salmon bowl is the kind of meal that looks like it came from a trendy café but comes together entirely in your own kitchen. The base of fluffy quinoa pairs with caramelized sweet potato and charred broccoli florets, all roasted together on a single sheet pan for easy cleanup. Pan-seared salmon fillets go on top, skin crisped in a hot skillet until golden and the flesh just flakes at the press of a finger. What really ties everything together is the turmeric-ginger dressing — a bright, zippy blend of fresh lemon juice, grated ginger, honey, and garlic whisked with olive oil until smooth. Every ingredient in this bowl is naturally free from sesame, and the sesame seeds listed for garnish are clearly marked optional, so you can skip them entirely without losing anything essential to the dish. Creamy avocado slices round out the bowl with richness, making this feel genuinely satisfying rather than virtuous-but-bland. It's the kind of recipe you'll want on regular rotation.
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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)
Can be omittedsesame seeds
- 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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