Lemon Dill Salmon Bowls
Lemon Dill Salmon Bowls are a fresh and simple meal that comes together quickly. The salmon is tender and flaky, brushed with a bright lemony sauce and sprinkled with fragrant…
Tip: save now, cook later.Lemon Dill Salmon Bowls are a fresh and simple meal that comes together quickly. The salmon is tender and flaky, brushed with a bright lemony sauce and sprinkled with fragrant dill. Paired with rice and your favorite veggies, this dish feels light but satisfying.
I love how easy this recipe is to make any night of the week. The lemon and dill combo gives the salmon a nice zing that keeps things exciting without being too complicated. Whenever I’m short on time but want something healthy and tasty, this is my go-to.
These bowls are really flexible too. I often add crunchy cucumber or creamy avocado to mix up the textures. It’s fun to build your own bowl the way you like it, and it always tastes fresh. It’s one of those meals that feels good to eat and leaves you wanting to make it again soon.
Key Ingredients & Substitutions
Salmon: Wild-caught salmon is great for flavor and texture, but farmed salmon also works fine. If you prefer, use trout or cod for a different fish option.
Dill: Fresh dill really brightens the dish with its fragrance. If you don’t have dill, tarragon or fresh parsley can be used.
Quinoa: Quinoa is perfect for a light, protein-rich base. You can swap it for couscous, brown rice, or even cauliflower rice for a low-carb option.
Avocado and Cucumber: Both add cool creaminess and crunch. If you want a different texture, try sliced radishes or bell peppers instead.
Lemon: Fresh lemon juice and slices bring brightness. Lime can be used too if you want a slightly different citrus twist.
How Do I Cook Salmon Perfectly for These Bowls?
Cooking salmon just right makes all the difference. Here’s how I do it:
- Pat the salmon dry and season well. Dry skin helps it crisp up if you leave skin on.
- Heat oil in a pan over medium-high heat. Place salmon skin-side down and cook without moving for 4 minutes.
- Flip carefully and cook for 3-4 more minutes. The salmon should flake easily but still be moist inside.
- Add lemon slices near the end of cooking for extra aroma and flavor.
- Use a spatula to lift the salmon gently to avoid breaking it.
This method gives tender, flavorful salmon with a slight crust on the outside. If you want, you can also bake the salmon at 400°F (200°C) for 10-12 minutes until cooked through.
Equipment You’ll Need
- Non-stick skillet – perfect for cooking salmon evenly without it sticking or breaking apart.
- Medium saucepan – ideal for cooking quinoa with even heat and easy stirring.
- Mixing bowl – handy for whisking together the lemon dill dressing smoothly.
- Sharp knife – helps you slice lemon, cucumber, and avocado cleanly and safely.
- Cutting board – gives you a steady surface for all your chopping and slicing tasks.
Flavor Variations & Add-Ins
- Swap salmon for grilled chicken or tofu to suit your protein preference while keeping it fresh.
- Add crumbled feta or goat cheese for a tangy, creamy bite that complements the lemon and dill.
- Include roasted sweet potatoes or steamed asparagus to add more veggies and texture.
- Stir in capers or olives for a salty, briny touch when you want extra zing in your bowl.
Lemon Dill Salmon Bowls
Ingredients You’ll Need:
For the Salmon and Bowl:
- 2 salmon fillets (about 6 oz each)
- Salt and freshly ground black pepper, to taste
- 1 lemon, thinly sliced (plus extra lemon wedges for serving)
- 2 tablespoons fresh dill, chopped (plus extra sprigs for garnish)
- 1 tablespoon olive oil (plus extra for cooking)
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, roasted or blistered
- 1 cucumber, thinly sliced
- 1 avocado, sliced
- 2 cups fresh greens (such as spinach or kale)
- 1/4 cup fresh parsley, roughly chopped (optional)
For the Lemon Dill Dressing:
- 3 tablespoons olive oil
- Juice of 1 lemon
- 1 tablespoon fresh dill, finely chopped
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, minced
- Salt and pepper, to taste
How Much Time Will You Need?
You’ll need about 10 minutes for prep and 20 minutes for cooking, so around 30 minutes total. This includes cooking the quinoa, roasting the tomatoes, making the dressing, and cooking the salmon. Totally doable on a busy weeknight!
Step-by-Step Instructions:
1. Cook the Quinoa:
Start by rinsing your quinoa under cold water to remove bitterness. Put the quinoa and water or broth into a pot and bring to a boil. Lower the heat to a simmer, cover it, and let it cook for about 15 minutes until fluffy. Once done, fluff it up with a fork.
2. Make the Lemon Dill Dressing:
Whisk together olive oil, lemon juice, chopped dill, honey, minced garlic, and a pinch of salt and pepper in a small bowl. Set this fresh, tangy dressing aside for later.
3. Prepare and Cook the Salmon:
Pat your salmon dry and season both sides with salt and pepper. Drizzle with a little olive oil and sprinkle some dill on top. Heat some olive oil in a non-stick skillet over medium-high heat. Place the salmon skin-side down if it has skin, and cook for about 4 minutes. Flip carefully and cook for another 3 to 4 minutes until the flesh flakes easily with a fork. Add lemon slices on top during the last minute to warm them up and release their bright flavor.
4. Roast or Blister the Cherry Tomatoes:
While the salmon cooks, roast the cherry tomatoes at 400°F (200°C) for about 10 to 12 minutes or blister them in a hot skillet until their skins are lightly charred and soft.
5. Prepare the Fresh Vegetables:
Thinly slice the cucumber and avocado. Lay out your fresh greens to be ready for assembly.
6. Assemble Your Bowls:
Divide the cooked quinoa between bowls. Top with the warm salmon, roasted tomatoes, cucumber slices, avocado, and fresh greens. Drizzle generously with your lemon dill dressing and garnish with extra dill and lemon wedges for a pretty finish.
7. Serve and Enjoy:
These bowls are best enjoyed immediately while the salmon is warm, but they’re also tasty at room temperature. Dig in and enjoy a fresh, bright, and healthy meal!
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 well to avoid excess moisture that can prevent a good sear.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave to avoid drying out the salmon.
Can I Substitute Quinoa with Another Grain?
Absolutely! Brown rice, couscous, or even cauliflower rice work great as alternatives depending on your preference or dietary needs.
Is There a Vegetarian Version of This Bowl?
Yes! Swap the salmon for grilled tofu or roasted chickpeas for a plant-based protein option while keeping all the fresh veggies and lemon dill dressing.