I’ve been loving easy bowl recipes recently and this salmon bowl with quinoa salad and whipped feta has been top of my list. It’s easy to make and is packed with protein, plus it all reheats well so it’s perfect for meal prep. It’s one of those recipes that isn’t over complicated to make and comes together quickly, but tastes like you worked on it all night.
ingredients needed
for the quinoa salad
- 1 cup quinoa
- 2 cups water or broth
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 red onion, finely diced
- 2 tablespoons chives, chopped
- 2 tablespoons dill, chopped
- 2 tablespoons olive oil
- juice of one lemon
- 1 tablespoon honey
- Salt, to taste
for the salmon
- 1 lb salmon
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon brown sugar
- 1/2 teaspoon herbes de Provence or Italian seasoning
for the whipped feta
- 1/2 cup plain Greek yogurt
- 1/4 cup crumbled feta
- 1 teaspoon olive oil
- 1/2 teaspoon honey
- Salt, to taste
how to make salmon bowl with quinoa salad and whipped feta
step 1: cook the quinoa
Rinse the quinoa well under cold water. Add it to a saucepan with water or broth and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until the liquid is absorbed.
Remove from heat and let sit covered for 5 minutes, then fluff with a fork and cool slightly.
step 2: make the quinoa salad
In a large bowl, combine the cooked quinoa, tomatoes, cucumber, red onion, chives, and dill.
In a small bowl, whisk together olive oil, lemon juice, honey, and salt. Pour over the quinoa mixture and toss until combined.
step 3: cook the salmon
Pat the salmon dry and drizzle with olive oil. Season with kosher salt, brown sugar, and herbes de Provence.
Bake at 425°F for 10–14 minutes depending on thickness, or until the salmon flakes easily with a fork.
You can also air fry the salmon at 400°F for about 8–10 minutes.
step 4: make the whipped feta
Add Greek yogurt, feta, olive oil, honey, and a pinch of salt to a food processor or blender. Blend until smooth and creamy.
step 5: assemble
Spread whipped feta onto plates or bowls, top with quinoa salad, and finish with the salmon. Garnish with extra dill, chives, or a squeeze of lemon if desired.
best substitutes for quinoa
If you don’t have quinoa on hand or don’t like it, there are plenty of great substitutes that work beautifully in this bowl.
- couscous: a quick and easy option that pairs wonderfully with the lemon herb dressing
- farro: nutty and chewy with an extra heartiness
- brown rice: a simple swap that keeps everything gluten free
- orzo: if you want more of a pasta salad feel, orzo is a great swap
how to store salmon bowl with quinoa salad and whipped feta for later
refrigerator
Store the quinoa salad, salmon, and whipped feta separately in airtight containers in the refrigerator for up to 4 days.
Keeping everything separate helps maintain the best texture.
meal prep tips
Divide quinoa salad into containers and add salmon just before serving. Keep whipped feta in a small separate container for easy lunches throughout the week.
frequently asked questions
can I make this ahead of time?
Yes! This recipe is excellent for meal prep. Store all components separately and assemble when ready to eat.
what type of salmon works best?
Atlantic salmon, sockeye, or coho salmon all work well in this recipe.
can I use dried herbs instead of fresh?
Fresh herbs are definitely superior for the best flavor, but dried herbs can work in a pinch. Use about one-third of the amount.
is this recipe gluten free?
Yes, as written this recipe is naturally gluten free.
other recipes you’ll love
- herby chicken meatball bowl
- miso butter salmon bowl
- marry me chicken meatballs
- steak and creamed corn bowl
salmon bowl with quinoa salad and whipped feta
ingredients
quinoa salad
- 1 cup quinoa
- 2 cups water or broth
- 1/2 cup cherry tomatoes
- 1/2 cup cucumber
- 1/4 red onion
- 2 tablespoons chives
- 2 tablespoons dill
- 2 tablespoons olive oil
- juice of one lemon
- 1 tablespoon honey
- Salt to taste
herby salmon
- 1 lb salmon
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon brown sugar
- 1/2 teaspoon herbes de Provence or Italian seasoning
whipped feta
- 1/2 cup plain Greek yogurt
- 1/4 cup crumbled feta
- 1 teaspoon olive oil
- 1/2 teaspoon honey
- Salt to taste
instructions
- Preheat the oven to 425F.
- Place the quinoa in a saucepan with water or broth and bring to a boil. Reduce heat, cover, and simmer for about 15 minutes or until the liquid is absorbed.
- Remove from heat and let sit covered for 5 minutes, then fluff with a fork and cool slightly.
- While the quinoa cooks, finely dice the tomatoes, cucumbers, red onion, chives, and dill. In a large bowl, combine the cooked quinoa, tomatoes, cucumber, red onion, chives, and dill.
- Transfer the quinoa to a large bowl. Add the tomatoes, cucumbers, red onion, chives and dill, and stir to combine. Add the olive oil, lemon juice, honey, and salt. Stir until everything is evenly coated.
- Pat the salmon dry and drizzle with olive oil. Season with kosher salt, brown sugar, and herbes de Provence.
- Transfer to the oven and cook for 10–14 minutes depending on thickness, or until the salmon flakes easily with a fork (you can also air fry the salmon at 400°F for about 8–10 minutes).
- To make the whipped feta, add the Greek yogurt, feta, olive oil, honey, and a pinch of salt to a food processor or blender. Blend until smooth and creamy.
- To assemble, spread whipped feta onto plates or bowls, top with quinoa salad, and finish with the salmon. Garnish with extra dill, chives, or a squeeze of lemon if desired.
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