Salmon, Avocado and Quinoa Bowl
This bowl combines 8 oz of cooked wild salmon with quinoa, avocado, cucumber and a lemon and olive oil dressing.
On this page: Recipe card · Why you’ll love this recipe · Items needed · Ingredient notes · Tips for this recipe · Serving suggestions · Storage and make-ahead · Common questions
Why you’ll love this recipe
- The ingredient combination. Salmon, cooked quinoa and avocado form the base of this recipe.
- Build from measured components. Keep the protein, vegetables, and any starch in their listed portions as you assemble the meal.
- A defined yield. The card makes 1 serving. Use its serving control to scale ingredient amounts, then reassess pan space and cooking time.
Items needed
Gather the tools for the method you plan to use. Alternate cooking methods may need different appliances.
- Measuring cups and spoons
- Food thermometer
Ingredient notes
- Grains and starches. Measure cooked quinoa in the form named in the card. A cooked measure is different from a dry measure.
- Prepare before you start. Measure Salmon, cooked quinoa and avocado and follow any slicing, chopping, rinsing, or thawing directions in the ingredient list.
- Packaged ingredients. Check labels for your dietary needs and use the products named in the card when matching its nutrition estimates. A brand change can also change salt, sweetness, or thickness.
Salmon, Avocado and Quinoa Bowl
Ingredients
Equipment
Method
- If starting with raw fish, roast it on a lined sheet at 400°F using one teaspoon of the measured oil. Cook until the thickest part reaches 145°F. Weigh out 8 oz (227 g) of cooked wild salmon for this bowl.
- Place the cooked quinoa and diced cucumber in a bowl. Top with sliced avocado and the salmon. Whisk the remaining teaspoon of oil with lemon juice and dill to taste, then drizzle over the bowl. Add optional chopped kale if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Tips for this recipe
- Prepare the measured ingredients before heating the pan or assembling the dish. Follow the written order so ingredients are ready when they are needed.
- When scaling the recipe, increase ingredients together but keep the same doneness checks. A larger batch does not necessarily cook in the same time.
Serving suggestions
Arrange the measured components in a bowl or on a plate. Portion the sauce and any oil as carefully as the protein and starch.
Storage and make-ahead
Refrigerate perishable portions in shallow, covered containers within 2 hours, or within 1 hour above 90°F. Keep the refrigerator at 40°F or below and use cooked leftovers within 3–4 days. If reheating cooked leftovers, heat them to 165°F throughout.
Food-safety reference: USDA leftover-storage guidance.
Common questions
Should I weigh ingredients before or after cooking?
Use the stage written next to each ingredient. Raw, cooked, drained, and dry weights are different; keep that distinction when measuring a portion or using the nutrition estimate.
What are the calories and macros per serving?
One serving provides an estimated 683 calories, 68 g protein, 39 g total carbohydrate, 29.7 g fat and 7.1 g fiber. These values cover the full single serving listed in the card.
More recipes to try
Find more ideas in the recipe collection and practical meal-planning help in Blog & Guides.
