This salmon recipe is not only a simple, quick dinner (ready in 20 minutes!), but it’s a texture lover’s paradise. The salmon is roasted at a slightly lower temperature, resulting in tender, buttery fish. Quinoa is the base for our bowl, setting the stage for fresh arugula, thin slices of cucumber, and a homemade creamy dill and yogurt dressing. While a homemade dressing may seem like extra effort, trust us—it couldn't be easier. It's made in literal seconds in a food processor (if you have a mini food processor, even better!).
As long as you’re cooking some quinoa for this recipe, make a double (or triple!) batch, and you’ll find it’s super-handy to have on hand for easy, healthy lunches throughout the week. Tip: Our watermelon quinoa salad is unbeatable.
Made this recipe? Let us know how it went in the comments below!
Ingredients
- 4 (6- to 8-oz.) salmon fillets
- Kosher salt
- Freshly ground black pepper
- 1/2 avocado
- 1/2 c. fresh dill, plus more for serving
- 1/4 c. plain full-fat Greek yogurt
- Zest and juice of 1 lemon
- 2 Tbsp. extra-virgin olive oil, plus more for drizzling
- 2 oz. baby arugula
- 2 c. cooked tricolor quinoa
- 2 Persian or 1 English cucumbers, halved lengthwise, thinly sliced
- Flaky sea salt
- Lemon wedges, for serving
Directions
- Preheat the oven to 325º. Season salmon all over with kosher salt and pepper and arrange on a parchment-lined baking sheet. Bake salmon until opaque and flaky, 18 to 20 minutes.
- Meanwhile, in a food processor, combine avocado, dill, yogurt, lemon zest and juice, 2 tablespoons oil, and 2 tablespoons water; season with kosher salt and pepper. Pulse, adding more water if consistency is too thick, until dressing is smooth. Transfer to a small bowl.
- In a medium bowl, season arugula with a pinch of kosher salt and pepper. Drizzle with oil and toss to combine.
- Divide arugula among bowls. Top with quinoa, salmon, and cucumbers. Drizzle with dill yogurt dressing, then sprinkle with more dill and sea salt. Serve with lemon wedges alongside.
