Shellfish Free Salmon Quinoa Bowl with Turmeric Ginger Dressing
Bowls like this one hit every note — hearty, colorful, and genuinely satisfying without leaning on anything from the sea floor. Flaky pan-seared salmon sits over fluffy quinoa alongside caramelized sweet potato and lightly charred broccoli, making every bite a mix of textures and roasted depth. The real star is the turmeric-ginger dressing, whisked together with fresh lemon juice, honey, and garlic into something bright and a little earthy that ties the whole bowl together. Creamy avocado slices round things out and add a richness that makes this feel like a restaurant-level meal you pulled off at home. For anyone navigating shellfish concerns, this recipe is naturally built around salmon and whole-food ingredients, so there's nothing to swap out or second-guess. The technique is straightforward — one baking sheet for the vegetables, one skillet for the fish — and the results look far more impressive than the effort involved. Whether you're meal-prepping for the week or feeding a table of four, this bowl delivers serious flavor with total peace of mind.
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!