Name: Lemon Dill Salmon & Quinoa Bowls [High Protein & Fiber]
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup dry quinoa; 1 pound salmon; 1/2 teaspoon olive oil; 1/2 teaspoon garlic powder; 1/2 teaspoon dried dill; 1/4 teaspoon ground black pepper; 1 lemon (for zesting); 1 (15 ounce) can cannellini beans, (drained); 1 cucumber, (chopped); 8 ounces cherry tomatoes, (halved); 1/2 red onion, (diced); 1/3 cup Greek yogurt; 2 teaspoons olive oil; 1 lemon, (for juice); 1 tablespoon Dijon mustard; 1/2 teaspoon dried dill; 1/2 teaspoon garlic powder

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These Lemon Dill Salmon & Quinoa Bowls are loaded with protein and fiber to keep you full and satisfied. They are filled with cannellini beans, cucumber, cherry tomatoes, red onion, and a creamy Greek yogurt-based dressing.

Lemon Dill Salmon & Quinoa Bowls [high protein & fiber]

Why You’ll Love Lemon Dill Salmon & Quinoa Bowls

I am always looking for more ways to enjoy salmon to get healthy omega-3 fats. These Lemon Dill Salmon & Quinoa Bowls are packed with nutrients and delicious! Quinoa, cannellini beans, cherry tomatoes, and cucumber make the bowls high in fiber. Salmon, beans, and quinoa make them high in protein.

The lemon dill dressing adds extra flavor and is Greek yogurt-based so it’s a healthy addition. Greek yogurt is mixed with olive oil, lemon juice, Dijon mustard, dried dill, and garlic powder. Simply stir the ingredients together for a delightful dressing to top the salmon and quinoa bowls.

Ingredients

Salmon & Quinoa Bowls

Quinoa: the main carb source that also provide fiber and protein.

Salmon: the main protein source that is also rich in omega-3 fatty acids.

Olive oil: healthy fat to lightly coat salmon to roast.

Garlic powder, dill, pepper, & lemon zest: seasonings to add flavor to salmon.

Cannellini beans: easy way to boost the fiber and add extra protein. Great Northern is also a good white bean option.

Cucumber: adds a crunch and high in vitamin K.

Cherry tomatoes: provides several nutrients, including vitamins C and K, and potassium.

Red onion: onions are rich in antioxidants. Red onions provide a pungent and slightly sweet taste.

Lemon Dill Dressing

Greek yogurt: a high protein creamy base for the dressing.

Olive oil: healthy fat to mix with Greek yogurt that adds flavor.

Lemon juice: adds flavor and thins out the creamy dressing.

Dijon mustard: for flavor.

Dill: to go with the dill salmon.

Garlic powder: more flavor. I used garlic powder to make it easy, but you can also grate fresh garlic cloves.

How to Make Lemon Dill Salmon & Quinoa Bowls

Prepare quinoa according to package instructions (I like to use my rice cooker to make it easy).

Preheat oven to 400°F. Place salmon skin side down on sheet pan. Lightly coat each piece of salmon with olive oil. Then, season each with garlic powder, dried dill, and black pepper (I don’t exactly measure the amounts of seasoning, just sprinkle to lightly coat each piece). Top with a bit of lemon zest on each. Roast for 12-15 minutes, or until salmon flakes easily and internal temperature reaches 145°F.

Prepare lemon dill dressing by stirring together all ingredients.

Assemble bowls by evenly dividing quinoa, beans, cucumber, cherry tomatoes, red onion, salmon, and dressing into 4 servings. Enjoy!

Lemon Dill Salmon & Quinoa Bowls in meal prep containers

Tips

Not a fan of quinoa? Try cooking ½ cup rice with ½ cup quinoa together to get the fluffiness of rice with the added nutrients from quinoa.
Store in meal prep containers in the refrigerator for about 4 days. Eat the salmon cold or reheat separately from rest of ingredients.

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