Honey Garlic Salmon Quinoa Bowl

This Honey Garlic Salmon and Quinoa Bowl is a flavorful and delicious, protein-packed meal. It’s filled with hearty quinoa, fresh corn, cherry tomatoes, and herbs. Tossed in a simple, white balsamic dressing and served with salmon seasoned with a honey garlic sauce, this easy dish is ready in just 30 minutes and full of flavor!

And just like that, it’s September!

I feel like a broken record, but this year really needs to stop going by so fast. Although, I am just the teeniest bit excited (ok, so that’s an understatement) about fall. The cooler weather, leaves changing colors, and all things apples and pumpkins! I may or may not have started testing fall recipes back in July to share with you soon…

But, before I get ahead of myself, it’s time to relish what’s left of summer and get excited for this salmon power bowl!

It’s no secret that I love seafood, though I feel like I’ve been slacking on sharing some of my favorite, tried and true recipes with you. The hubster and I especially love salmon, and we eat it at least once or twice a month. It’s fresh, healthier, and so easy to customize depending on your tastes.

So, it only seemed natural that I share one of my favorite, easy salmon dishes! Not only is this dish simple to make, but it uses fresh produce and is perfect for summer meals.

This Honey Garlic Salmon Quinoa Bowl is a flavorful and delicious, protein-packed meal. It’s filled with hearty quinoa, fresh corn, cherry tomatoes, and herbs. Tossed in a simple, white balsamic dressing and served with salmon seasoned with a honey garlic sauce, this easy dish is ready in just 30 minutes and full of flavor!

And since you’re all about the easy recipes, this salmon dish was definitely made for you! I mean, all of this deliciousness is ready in just 30 minutes…how can you not love that?

The salmon definitely makes this quinoa bowl extra delicious. I actually used the same sauce to coat the salmon as I did with this Baked Honey Garlic Chicken, which is also a 30-minute meal. It gives the salmon just the right amount of flavor, which pairs perfectly with the quinoa and veggies.

So grab that fresh produce, whip up the honey garlic sauce, and make this simple Honey Garlic Salmon Quinoa Bowl for an easy 30 minute meal!

Ingredients in Salmon and Quinoa Bowls 

The ingredients list for this salmon quinoa bowl uses items you likely have on hand already: 

• Salmon filets
• Honey
• Olive oil
• Garlic powder
• Quinoa 
• Chicken broth
• Fresh corn
• Cherry tomatoes 
• Red onion
• Fresh basil and oregano 
• White balsamic vinegar 

How to Make Salmon Quinoa Bowls

These salmon bowl come together quickly, and the quinoa can be prepped while the salmon bakes. So easy! 

1. Place salmon on a parchment paper-lined baking tray. 
2. In a small bowl, add honey, olive oil, garlic powder, salt, and pepper. Lightly brush over salmon.
3. Bake until salmon flakes easily.
4. While salmon is baking, prepare the quinoa. In a medium pot, add quinoa and chicken broth. Bring to a boil, and then simmer until liquid is absorbed.
5. While quinoa is cooking, place corn into boiling water and boil for about 5 minutes.
6. Remove corn and submerge into cold water to stop the cooking process. Set aside to cool for several minutes and then cut corn off cob and place into a large bowl.
7. Add cooked quinoa, tomatoes, red onion, basil and oregano in with the corn.
8. Add olive oil, white balsamic vinegar, salt and pepper. Stir to combine.
9. Divide quinoa mixture into two bowls. Top with prepared salmon.

Can I Use Another Type of Fish?

I’ve only made this quinoa bowl with baked salmon, but I bet you could pair another flaky fish with it! 

Can I Meal Prep These Bowls? 

Definitely! The bowls can be prepped up to 3 days in advance and be eaten warm or cold. Just note that the tomatoes tend to soften in the fridge, so you may want to add those on the day you plan on eating the bowls. 

Tips for Making Salmon Bowls

• I’ve mentioned it before, but I absolutely love using white balsamic vinegar in just about any salad that I make. It has a milder flavor than regular balsamic and is perfect for lighter dishes.
• I prefer using low-sodium chicken broth so I can control the amount of salt in this dish. 
• You’ll know the salmon is done baking when it flakes easily with a fork. Be careful not to overcook or else it’ll be dry. 

Looking for more 30-minute meals? I’ve got you covered!

• Chicken Caesar Pasta Salad
• BBQ Chicken Quesadilla
• Creamy Ground Beef Pasta
• Sheet Pan Chicken Fajitas 
• Lasagna Rolls

Honey Garlic Salmon and Quinoa Bowl

Yield: 2 bowls

Prep Time: 10 minutes mins

Cook Time: 20 minutes mins

Total Time: 30 minutes mins

This Salmon and Quinoa Bowl is filled with hearty quinoa, fresh corn, cherry tomatoes, and herbs. Tossed in a simple, white balsamic dressing!

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Ingredients

 

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Salmon:

• ▢ 2 pieces fresh salmon
• ▢ ¼ cup honey
• ▢ 3 tablespoons olive oil
• ▢ ½ teaspoon garlic powder
• ▢ Salt and pepper, , to taste

Quinoa bowl:

• ▢ 1 cup dry quinoa
• ▢ 2 cups low sodium chicken broth
• ▢ 3 ears corn on the cob
• ▢ 2 cups cherry tomatoes, , halved
• ▢ ½ red onion, , diced
• ▢ ¼ cup chopped fresh basil
• ▢ 2 sprigs fresh oregano, , leaves torn off

Dressing:

• ▢ ¼ cup olive oil
• ▢ 2 tablespoons white balsamic vinegar
• ▢ Salt and pepper, , to taste

Instructions

 

Make the salmon:

• Preheat oven to 400F. Lightly grease a medium baking pan with non-stick cooking spray or line with parchment paper. Place salmon in prepared pan. Set aside.
• In a small bowl, add honey, olive oil, garlic powder, salt, and pepper. Stir to combine. Lightly brush over salmon, making sure to coat sides.
• Bake for 15-20 minutes, or until salmon flakes easily.

Prepare bowls:

• While salmon is baking, prepare quinoa. In a medium pot, add quinoa and chicken broth. Bring to a boil, and then simmer for 15 minutes, or until liquid is absorbed.
• While quinoa is cooking, place corn into boiling water and boil for about 5 minutes.
• Remove corn and submerge into cold water to stop the cooking process. Set aside to cool for several minutes and then cut corn off cob and place into a large bowl. Add cooked quinoa, tomatoes, red onion, basil and oregano in with corn.

Make dressing:

• Add olive oil, white balsamic vinegar, salt and pepper. Stir to combine.
• Divide quinoa mixture into two bowls. Top with prepared salmon. Serve immediately.

Serving: 1g, Calories: 772kcal, Carbohydrates: 81g, Protein: 12g, Fat: 48g, Saturated Fat: 6g, Cholesterol: 1mg, Sodium: 58mg, Potassium: 743mg, Fiber: 6g, Sugar: 43g, Vitamin A: 448IU, Vitamin C: 22mg, Calcium: 44mg, Iron: 4mg

Cuisine: American

Course: Main Course

Author: Gayle

Did you make this recipe?Let me know! Mention @pumpkin_n_spice on Instagram or tag #pumpkin_n_spice.