Lemon-Dill Salmon Quinoa Power Bowls

Serves 4 · 15 min prep · 20 min cook

Ingredients

• 1 1/4 lb skinless salmon fillets
• 1 cup dry quinoa
• 3 Tbsp olive oil
• 1 tsp lemon zest
• 3 Tbsp fresh lemon juice
• 1/4 cup chopped fresh dill
• 1/2 tsp garlic powder
• 1 tsp total kosher salt
• 1/2 tsp black pepper
• 1 diced English cucumber
• 4 thinly sliced radishes
• 3 cups baby arugula
• 1 sliced avocado
• 2 Tbsp drained capers
• 1/2 cup plain Greek yogurt

Instructions

1. 1Rinse quinoa under cold water until it runs clear. Combine with water and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes until liquid is absorbed and grains are fluffy. Fluff with a fork and let cool slightly.
2. 2While quinoa cooks, pat salmon fillets dry and place on a parchment-lined sheet pan. Drizzle with olive oil, then season both sides with salt, pepper, garlic powder, and lemon zest.
3. 3Bake salmon at 400°F for 12–14 minutes until the flesh flakes easily with a fork and reaches 145°F in the thickest part. Rest 3 minutes, then flake into large chunks with a fork.
4. 4In a small bowl whisk remaining olive oil, lemon juice, half the chopped dill, and salt into a bright dressing.
5. 5In another small bowl stir Greek yogurt with the remaining dill and a squeeze of lemon for a quick herbed dollop.
6. 6Divide the warm quinoa among four bowls. Top each with arugula, diced cucumber, sliced radishes, and flaked salmon.
7. 7Add avocado slices and scatter capers over each bowl. Drizzle the lemon-dill dressing evenly and finish with a spoonful of herbed yogurt.
8. 8Serve warm or at room temperature. For meal prep, keep dressing and yogurt separate and assemble just before eating so greens stay crisp.