Lemon Herb Salmon Grain Bowl with Roasted Veg

by Keane Morse-15 July 2026Easy

Lemon Herb Salmon Grain Bowl with Roasted Veg

Servings2

A high-protein, seed-oil-free salmon and quinoa bowl with roasted potatoes and mixed vegetables, topped with a bright lemon-herb yogurt sauce. Great post‑run lunch with complex carbs, leafy greens, potassium-rich potatoes, and omega‑3 fats.

Method

0
Preheat the oven to 200C.
1
Rinse the quinoa under cold water. Add quinoa and water to a small pot, bring to a boil, then reduce heat to low, cover, and simmer for 12 to 15 minutes until the water is absorbed. Turn off heat and let stand covered for 5 minutes, then fluff with a fork.
2
While the quinoa cooks, wash and halve the baby potatoes. Cut the broccoli into bite-size florets and leave cherry tomatoes whole.
3
Place potatoes on a baking tray, drizzle with 1 tbsp olive oil, and season with half of the salt and half of the black pepper. Toss to coat and spread in an even layer. Roast for 10 minutes.
4
After 10 minutes, add the broccoli and cherry tomatoes to the same tray. Toss lightly in the pan juices and return to the oven for another 12 to 15 minutes until potatoes are tender and broccoli is lightly browned.
5
Pat the salmon fillet dry and season with the remaining salt and black pepper. Heat 1 tbsp olive oil in a non-stick pan over medium heat. Place salmon skin side down if it has skin and cook for 4 to 5 minutes, then flip and cook another 3 to 4 minutes until just cooked through. Remove from heat and let rest for 2 minutes, then flake into large chunks.
6
Finely chop the parsley and dill. Mince the garlic. In a small bowl, mix Greek yogurt, lemon juice, lemon zest, chopped herbs, garlic, and a pinch of salt to make the lemon herb sauce.
7
To assemble, divide the quinoa between two bowls. Top each with baby spinach, roasted potatoes, broccoli, cherry tomatoes, and flaked salmon.
8
Drizzle each bowl with the lemon herb yogurt sauce and serve warm.