Quinoa Salmon Bowls with Lemon-Dill Dressing

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Bright, protein-packed bowls featuring herb-crusted salmon over quinoa, roasted veggies, and a zesty lemon-dill dressing that transforms simple ingredients into a vibrant meal. This Mediterranean-inspired seafood recipe, ready in about 45 minutes, pairs salmon fillets, quinoa, cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 415 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 25 min Serves 4 Mediterranean cuisine 415 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss cherry tomatoes, cucumber, and 1 tbsp olive oil on a baking sheet; roast for 15 minutes until tomatoes soften and edges caramelize.
  2. Step 2: Cook quinoa according to package directions (use 2 cups water) until fluffy, then fluff with a fork.
  3. Step 3: Pat salmon dry and season with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat; sear salmon skin-side down for 4 minutes until crispy, then flip and cook 5-6 minutes until cooked through.
  4. Step 4: Whisk lemon zest, lemon juice, 1 tbsp olive oil, garlic, dill, and dijon mustard in a bowl until emulsified. Toss roasted veggies, quinoa, and olives with half the dressing, then top with salmon and drizzle with remaining dressing.

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