If you’re on the hunt for a nourishing, flavorful, and beautifully colorful meal, you’ve got to try this Salmon Quinoa Bowl with Roasted Veggies and Tahini Lemon Herb Sauce Recipe. It’s one of those dishes that feels like a warm hug in a bowl — perfectly balanced with tender roasted veggies, flaky salmon, nutty quinoa, and a luscious tahini sauce bursting with fresh herbs and zesty lemon. Whether you’re preparing a quick weekday dinner or packing a wholesome lunch, this recipe never fails to impress with its vibrant flavors and comforting textures.
Ingredients You’ll Need
Whipping up this Salmon Quinoa Bowl with Roasted Veggies and Tahini Lemon Herb Sauce Recipe is a breeze thanks to its simple, wholesome ingredients. Each component plays a key role in creating the delightful layers of flavor, texture, and color you’ll adore.
- Quinoa (1/3 cup dry): A protein-packed grain that’s fluffy and nutty, making the perfect base for your bowl.
- Salmon fillets (2 pieces, ~4-6 oz each): Rich in omega-3s and tender when baked just right, the star protein of the dish.
- Broccoli florets (2 cups): Adds crunch and vibrant green color while soaking up roasting flavors beautifully.
- Large bell pepper (1, chopped): Brings sweetness and a pop of bright red or yellow, boosting the bowl’s visual appeal.
- Olive oil (1 tbsp, divided): Essential for roasting and dressing, it elevates flavors and adds healthy fats.
- Salt and pepper: Simple yet crucial for seasoning each element to perfection.
- Tahini (1/4 cup): This creamy sesame seed paste creates the luscious base of the dressing.
- Fresh parsley and dill (1/4 cup each): Herbaceous notes that brighten the tahini sauce with freshness.
- Garlic (2 cloves): Infuses gentle pungency to the dressing without overpowering.
- Lemon juice (3 tbsp): Invigorates the sauce with zesty brightness for balanced richness.
- Maple syrup (1/2 tsp): Adds a subtle hint of sweetness to counterbalance citrus and tahini.
- Hot water (2 tbsp): Thins the tahini dressing to a creamy, drizzle-worthy texture.
How to Make Salmon Quinoa Bowl with Roasted Veggies and Tahini Lemon Herb Sauce Recipe
Step 1: Prep and Roast Your Veggies
Start by preheating your oven to 400°F and lining a baking sheet with parchment paper for an easy cleanup. While the oven warms, chop your broccoli and bell pepper into bite-sized pieces. Toss them with half of the olive oil, a generous sprinkle of salt, and some black pepper. Spread everything out evenly on your baking sheet, then roast for 15 minutes. This step softens and caramelizes the veggies, coaxing out their natural sweetness and creating a tender yet slightly crisp texture that’s essential for the bowl’s heartiness.
Step 2: Cook the Quinoa
While your veggies begin roasting, cook the quinoa. Rinse 1/3 cup of dry quinoa under cold water to remove any bitterness. Then, combine it with just under 2/3 cup of water and bring to a boil. Once boiling, simmer gently until all the water is absorbed, about 12-15 minutes. Fluff with a fork afterward to reveal fluffy, separate grains that add a satisfying chew and earthy flavor to the bowl, balancing the rich salmon and creamy sauce perfectly.
Step 3: Whip Up the Tahini Lemon Herb Sauce
Next, it’s time to make the magic sauce that sets this dish apart. Into a food processor or blender, add tahini, olive oil, fresh parsley, dill, garlic, lemon juice, maple syrup, hot water, plus salt and pepper to taste. Blend until silky smooth, adjusting water for your preferred consistency. This sauce is like a creamy, tangy drizzle of sunshine, tying all the bold flavors together with herbaceous charm and a lovely lemony kick.
Step 4: Roast the Salmon
After 15 minutes, carefully remove the veggies from the oven and make a little space on the baking sheet to add your salmon fillets. Brush them with the remaining olive oil and season with salt and pepper. Slide the sheet back into the oven and roast for another 12-15 minutes, depending on thickness. The result will be perfectly cooked salmon that’s tender, flaky, and flavorful. Meanwhile, your veggies finish roasting, developing golden edges and soft centers that complement the salmon beautifully.
Step 5: Assemble Your Salmon Quinoa Bowl
Once everything is cooked, it’s assembly time! Divide the quinoa evenly between two bowls. Pile on the roasted broccoli and bell pepper, then top each with a piece of salmon. Generously drizzle the tahini lemon herb sauce over everything for that irresistible creamy finish. Get ready for a harmony of flavors and textures that feels both nourishing and indulgent in the best way.
How to Serve Salmon Quinoa Bowl with Roasted Veggies and Tahini Lemon Herb Sauce Recipe
Garnishes
To elevate your Salmon Quinoa Bowl with Roasted Veggies and Tahini Lemon Herb Sauce Recipe even further, try adding a few vibrant garnishes. Toasted sesame seeds sprinkle crunchy nuttiness, freshly chopped herbs like more parsley or dill amplify freshness, and a wedge of lemon on the side invites an extra burst of citrus brightening. These small additions add delightful contrasts in texture and flavor that make every bite exciting.
Side Dishes
This bowl is so satisfying on its own, but if you want to round out your meal, some simple sides work wonderfully. A crisp green salad with vinaigrette adds freshness, while warm pita bread or flatbread makes for great dipping into the tahini sauce. Roasted sweet potatoes or a light cucumber salad can also be a fun way to add variety without overwhelming the main flavors.
Creative Ways to Present
If you’re serving guests or meal-prepping for the week, think about layering your bowl in glass jars for a stunning and practical presentation. Drizzle your tahini lemon herb sauce first, then add quinoa, roasted vegetables, and salmon last to keep everything fresh and vibrant. For a family-style dinner, arrange everything on a large platter so everyone can build their own bowls — it turns this healthy dish into a fun, interactive affair!
Make Ahead and Storage
Storing Leftovers
You can store leftover Salmon Quinoa Bowl with Roasted Veggies and Tahini Lemon Herb Sauce Recipe in airtight containers in the fridge for up to 3 days. Keep the sauce separate if possible to maintain its creamy texture. When you’re ready to eat, simply assemble for a quick, nutritious meal that tastes just as good the next day.
Freezing
While quinoa and roasted vegetables freeze well, salmon tends to be best enjoyed fresh or refrigerated to avoid compromising texture. If you want to freeze portions, do so without the cooked salmon and sauce. Thaw and reheat the quinoa and veggies separately, then add freshly cooked salmon and sauce for the best flavor experience.
Reheating
To reheat, warm the quinoa and roasted veggies gently in the microwave or stovetop until they’re hot but not dried out. Reheat salmon with care, ideally wrapped in foil in the oven at a low temperature to keep it moist and flaky. Add the tahini lemon herb sauce cold or at room temperature as a finishing touch to preserve its fresh, creamy taste.
FAQs
Can I use frozen salmon for this recipe?
Absolutely! Just thaw the salmon completely before roasting and pat it dry for better texture and seasoning. Frozen salmon is a convenient option and works wonderfully in this bowl.
What other vegetables can I use instead of broccoli and bell pepper?
Feel free to swap in veggies like zucchini, carrots, cherry tomatoes, or cauliflower. The oven roasting method brings out delicious flavors in whatever you choose!
Is this recipe suitable for meal prep?
Yes, it stores well in the fridge and can be portioned into lunch containers. Keep the tahini sauce separate and add it fresh to prevent sogginess.
Can I make the tahini lemon herb sauce without a food processor?
You sure can! Whisk the ingredients vigorously in a bowl or use a blender if you don’t have a food processor. The key is blending until smooth and creamy.
What can I substitute for tahini if I’m allergic?
Sunflower seed butter or cashew butter can be good alternatives to tahini, though they’ll slightly change the flavor profile. Adjust lemon juice and water to achieve a similar consistency.
Final Thoughts
This Salmon Quinoa Bowl with Roasted Veggies and Tahini Lemon Herb Sauce Recipe truly checks all the boxes for a healthy, delicious, and nourishing meal. It’s packed with vibrant flavors, fresh ingredients, and a creamy tangy dressing that makes every bite a joy. Once you try it, this bowl is sure to become your go-to for busy nights or any time you want a meal that feels both indulgent and wholesome. Grab your ingredients, get cooking, and enjoy every colorful forkful!
Print
Salmon Quinoa Bowl with Roasted Veggies and Tahini Lemon Herb Sauce Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Baking
- Cuisine: Healthy American
- Diet: Low Fat
Description
This Salmon Quinoa Bowl with Tahini Dressing is a nutritious and flavorful meal combining protein-rich salmon, fiber-packed quinoa, and roasted vegetables. Enhanced with a creamy, lemony herb tahini sauce, this recipe is perfect for a healthy dinner or a convenient packed lunch.
Ingredients
Salmon Quinoa Bowl
- 1/3 cup quinoa, dry (or 1 cup cooked)
- 2 pieces of salmon, fresh (about 4–6 ounces each)
- 2 cups broccoli florets (or other veggies – see notes)
- 1 large bell pepper, cored and chopped (or other veggies – see notes)
- 1 Tbsp olive oil, divided
- Salt and pepper, to taste
Lemon Herb Tahini Sauce
- 1/4 cup tahini
- 1 Tbsp olive oil
- 1/4 cup fresh parsley
- 1/4 cup fresh dill
- 2 cloves garlic
- 3 Tbsp lemon juice
- 1/2 tsp maple syrup
- 2 Tbsp hot water (adjust as needed)
- Salt and pepper, to taste
Instructions
- Preheat and prep vegetables: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper. Chop the broccoli florets and bell pepper into smaller, bite-sized pieces while the oven heats.
- Cook quinoa: If using dry quinoa, rinse it first. Cook 1/3 cup dry quinoa with just under 2/3 cup water according to package instructions or preferred method until fluffy and water is absorbed. Set aside once cooked.
- Roast vegetables: Place the chopped vegetables on the lined baking sheet. Drizzle with half of the olive oil and season with salt and pepper. Toss to coat evenly and spread them out into a single layer. Roast in the oven for 15 minutes.
- Make tahini sauce: While the veggies roast, add tahini, olive oil, parsley, dill, garlic, lemon juice, maple syrup, hot water, salt, and pepper to a food processor or blender. Blend until smooth, adding more water as needed to reach a creamy, pourable consistency. Adjust seasoning to taste.
- Add and cook salmon: After the initial 15 minutes, remove the baking sheet from the oven. Make space on the baking sheet next to the partially roasted vegetables and place the salmon fillets there. Brush the salmon with the remaining olive oil and season with salt and pepper. Return the baking sheet to the oven and roast for an additional 12-15 minutes, depending on thickness and preferred doneness, until salmon is cooked through and vegetables are tender and lightly browned.
- Assemble bowls and serve: Remove the salmon and vegetables from the oven. Divide cooked quinoa evenly between two bowls, top each with roasted vegetables and one salmon fillet. Drizzle the lemon herb tahini sauce over everything. Serve immediately and enjoy!
Notes
- You can substitute or add other vegetables like zucchini, carrots, or asparagus based on preference or seasonality.
- Adjust the amount of hot water in the tahini sauce to achieve your desired sauce thickness.
- Make sure not to overcook the salmon to keep it tender and moist.
- This recipe is ideal for meal prep; store components separately to maintain freshness.
