Lemon Dill Salmon Bowls
Lemon Dill Salmon Bowls are a bright and fresh way to enjoy a healthy meal. The tender salmon is topped with a zesty lemon and fragrant dill sauce that really…
Tip: save now, cook later.Lemon Dill Salmon Bowls are a bright and fresh way to enjoy a healthy meal. The tender salmon is topped with a zesty lemon and fragrant dill sauce that really wakes up your taste buds. With a base of fluffy rice or quinoa and some crunchy veggies, these bowls are colorful, tasty, and packed with good-for-you ingredients.
I love making these salmon bowls because they come together quickly and feel like a special treat without any fuss. The lemon and dill combo is one of my favorite flavor pairs—it adds just the right amount of brightness while keeping the salmon moist and flavorful. Plus, the smell while it cooks always makes me look forward to dinner.
My go-to way to serve these bowls is with some sliced cucumbers, cherry tomatoes, and a sprinkle of toasted almonds on top for a little crunch. They’re perfect for a weeknight meal or packing for lunch the next day. Every time I eat them, I feel like I’m treating myself and staying on track with healthy eating at the same time.
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are key for a tender, flavorful dish. If you prefer, wild-caught salmon offers a bolder taste, while farmed is milder and usually more affordable. For a different fish, trout works well too.
Quinoa: I love quinoa for its nutty flavor and texture. You can swap it with brown rice, couscous, or even cauliflower rice for a low-carb option. Just adjust cooking time accordingly.
Dill & Lemon: These bring the bright, fresh flavor to the bowl. If you can’t find fresh dill, dried dill will work but use half the amount as the flavor is stronger. Lemon zest and juice are essential — don’t skip either!
Veggies: Cherry tomatoes, cucumber, avocado, and greens add crunch, creaminess, and color. Feel free to swap or add your favorites like bell peppers, radishes, or arugula.
Cheese: Blue cheese or feta adds tang and saltiness. If you prefer a milder taste, goat cheese or even mozzarella are good alternatives.
How Do I Cook Salmon Perfectly Without Drying It Out?
Cooking salmon just right keeps it moist and flaky—overcooking can make it dry and tough. Here’s my simple method:
- Pat salmon dry and season well with salt, pepper, lemon zest, and dill.
- Heat olive oil in a skillet over medium heat until shimmering.
- Place salmon skin-side down (if it has skin) and cook undisturbed for 4-5 minutes.
- Flip gently and cook the other side for about 4-5 minutes more, depending on thickness.
- The salmon is done when it flakes easily with a fork but still feels slightly springy.
A tip I like: let the salmon rest for a couple of minutes after cooking to keep juices inside. This simple care makes your salmon tender and full of flavor every time.
Equipment You’ll Need
- Nonstick skillet – great for cooking salmon evenly without sticking or breaking apart.
- Medium saucepan – perfect for cooking quinoa with a lid to keep steam in.
- Mixing bowls – handy for prepping and tossing your veggies and dressing.
- Sharp knife – makes slicing veggies and avocado quick and easy.
- Measuring cups and spoons – to get your lemon juice and dill just right each time.
Flavor Variations & Add-Ins
- Swap salmon for grilled shrimp or baked chicken if you want a different protein that cooks quickly.
- Add roasted sweet potatoes for a warm, sweet contrast that pairs well with lemon and dill.
- Use goat cheese or plain yogurt instead of blue cheese for a milder, creamy finish.
- Mix in fresh herbs like parsley or mint for an extra pop of green and freshness.
How to Make Lemon Dill Salmon Bowls
Ingredients You’ll Need:
- 2 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 tablespoon fresh dill, chopped (plus extra sprigs for garnish)
- 1 lemon (zested and juiced)
- 1 cup quinoa, rinsed
- 2 cups water or broth (for quinoa)
- 1 cup cherry tomatoes
- 1 tablespoon olive oil (for tomatoes)
- 1 cucumber, sliced
- 1 avocado, diced
- 2 cups spinach or mixed greens
- 1/4 cup crumbled blue cheese or feta
- Lemon slices for garnish
- Optional: sesame seeds for garnish
How Much Time Will You Need?
This recipe takes about 25 to 30 minutes total. It includes cooking the quinoa, sautéing tomatoes, pan-searing the salmon, and chopping fresh veggies. You’ll have a fresh, nutritious meal on the table in less than half an hour.
Step-by-Step Instructions:
1. Cook the Quinoa:
Put the rinsed quinoa and water or broth in a saucepan. Bring it to a boil, then lower the heat and cover. Let it simmer for 15 minutes or until the quinoa is fluffy and the liquid has been absorbed. Set it aside.
2. Prepare and Cook the Salmon:
Pat dry the salmon fillets. Rub them with olive oil, lemon zest, half of the chopped dill, salt, and pepper. Heat a skillet over medium heat and cook the salmon for about 4-5 minutes on each side until it’s cooked through and nicely browned on the outside.
3. Sauté the Cherry Tomatoes:
Heat olive oil in another pan. Add the cherry tomatoes and cook them for about 3-4 minutes until they soften and get slightly blistered. Season them with salt and pepper.
4. Assemble the Bowls:
Place a handful of spinach or mixed greens at the bottom of each bowl. Spoon in some cooked quinoa. Arrange sliced cucumber, diced avocado, sautéed cherry tomatoes, and lemon slices around the bowl.
5. Add the Salmon:
Place the cooked salmon fillets right on top of the quinoa and greens.
6. Add Cheese and Herbs:
Sprinkle crumbled blue cheese or feta over the bowls. Add the remaining fresh dill sprigs on top. If you like, sprinkle a few sesame seeds to add a little crunch.
7. Serve:
Drizzle fresh lemon juice over the top and enjoy your healthy, flavorful Lemon Dill Salmon Bowls right away!
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just make sure to fully thaw the salmon in the refrigerator overnight before cooking. Pat it dry to remove excess moisture for the best sear.
What Can I Substitute for Quinoa?
If you don’t have quinoa, try brown rice, couscous, or even cauliflower rice for a low-carb option. Adjust cooking times as needed depending on the grain.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat the salmon gently in a skillet or microwave to avoid drying it out.
Can I Prepare This Meal Ahead of Time?
Absolutely! Cook the quinoa and salmon in advance and store separately. Assemble the bowls just before serving for the freshest taste and texture.
