Honey Dijon Salmon Quinoa Bowl

This vibrant Honey Dijon Salmon Quinoa Bowl is absolutely loaded with flavor between the roasted veggies & salmon and zingy, 3-ingredient marinade that doubles as a finishing sauce.

This delectable quinoa bowl will keep you satisfied for hours. Plus, it comes together in just 35 minutes!

In this recipe, you will learn how to make fluffy and extra-flavorful quinoa (using the same technique I use in this Quinoa Breakfast Bowl). You’ll also learn how to cube salmon and roast it in the oven with asparagus and red onion, all on one sheet pan!

And the bonus? This recipe includes a Honey Dijon Sauce recipe that you can use over and over for marinading fish and veggies or pouring over salads or other roasted vegetables.

As a multitasking mom with a preference for bold flavor, I appreciate a quick recipe that feeds the whole family and is packed with vibrant color and taste!

Honey Dijon Salmon Quinoa Bowl Ingredient Highlights

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You can use white, red, black, or tricolor quinoa. I cook the quinoa in vegetable broth to add more flavor. You can opt to cook it in water if you don’t have broth.

You can buy the salmon skinless, or you can remove the skin. You can use fresh or frozen salmon, but if you’re using frozen, make sure it’s completely thawed.

Any leafy greens work great here; like arugula, spinach, or spring mix, to add some crisp freshness to your bowl.

Quinoa Bowl with Salmon Tips and Tricks

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How to Make a Salmon Quinoa Bowl with Honey Dijon

It’s always best to rinse your quinoa before cooking it. This will not only clean it, but also rinse off the saponin, a naturally occurring insect repelling chemical, which can give your quinoa a bitter taste. I just use a sieve to run clean water over the quinoa.

Once rinsed, add your quinoa to a medium-sized pot with the vegetable broth. For the fluffiest results, bring the quinoa and veggie broth to a boil. Then, turn the heat all the way down to low and cover your pot.

Next, remove the pot from the heat and allow it to sit for an additional 10 minutes, still covered. Finally, fluff the cooked quinoa with a fork before serving it and set it aside.

Before cooking the asparagus, clean it by rinsing or soaking it in water. Since the tips of the asparagus have little nooks and crannies, soaking it is the best way to guarantee you will get all the dirt and grit out.

Asparagus is notorious for having “woody” ends that are very tough to chew.

The easiest way to remove the ends is by simply snapping them off. Just hold a handful of asparagus with two clean hands and break them into two pieces. The asparagus will naturally snap at the point where the ends start to get tough.

Cut your onion in half first. Then, cut off both ends. This should make it easy to peel off the papery outer layer of the onion.

From there, you can lay your onion flat on the chopping board and slice it into thin segments. Once your onion is sliced thin, you can use your hands to pull apart the layers of the onion.

If your salmon has skin on it, you’ll need to remove it! This video on How to Skin a Salmon is very helpful if you’re not quite sure how. Next, use a paper towel to pat dry the salmon to absorb any excess moisture.

Then, use a sharp knife to slice it into bite-sized cubes. They should be about 1 cubic inch in size.

You will whip up a 3-ingredient honey Dijon sauce that is used both to marinate the salmon and as a finishing sauce to dress your salmon quinoa bowl.

My favorite way to mix it up is by shaking it in a small glass jar with a lid. Alternatively, you can mix it up in a bowl.

Either way, add the Dijon mustard, honey, and lemon juice all together and mix until it’s well-combined. It should yield roughly ½ cup of honey Dijon sauce.

Add your cubed salmon to a bowl and pour roughly half of the honey Dijon sauce (about ¼ cup) over top. Give it a quick stir to coat all of the salmon and then set it aside.

The salmon will marinate for about 10 minutes while you par roast your onion and asparagus.

Add the asparagus and red onion to a large baking sheet with olive oil, salt, and pepper. Use clean hands or kitchen tongs to toss, coating the vegetables evenly with the oil and seasonings.

Spread the asparagus and red onion out in a single layer on the baking sheet, so that no two pieces are layered over top of one another.

Then, par roast them on the top rack of the oven. After 10 minutes, remove the baking sheet from the oven and add the salmon with the marinade.

Then, put the sheet back in the oven and roast until the internal temperature of the salmon is 125°F.

Assemble your Salmon Quinoa Bowls, starting with the quinoa and layer on the fresh greens, roasted red onion, and roasted asparagus, and salmon.

Then, finish off your quinoa bowl with the extra sauce.

How I Store and Reheat Quinoa and Salmon

If you have leftovers of your assembled salmon quinoa bowl, store it in an airtight container in the refrigerator for up to 5 days. You can enjoy it cold or reheat it in the microwave until thoroughly heated.

If you have leftover elements, you can store them, reheat them, and use them for other dishes.

Leftover roasted asparagus and red onion will last in the refrigerator for 3-5 days in an airtight container. They are best reheated in the oven. Preheat your oven to 350°F and spread them out on a baking tray. No need to add any additional oil or seasoning.

Heat the leftover roasted vegetables in the oven for 10-15 minutes until heated through.

Leftover quinoa can be reheated in the microwave, covered, on high for about 3-4 minutes, until nice and hot. Quinoa itself stays fresh in the refrigerator for about 5 days and can be frozen for up to 6 months.

You can add 1-2 minutes of reheating time for the microwave if the quinoa is frozen, or you can thaw it in the refrigerator overnight before reheating it.

If you have leftover salmon, it will last in an airtight container in the fridge for 3-4 days. Leftover salmon is best reheated in the oven at 275°F. The amount of time will depend on how much salmon you have, but typically anywhere from 8-15 minutes.

Whether you are reheating the salmon in the quinoa bowl or on its own, make sure your leftover salmon is heated thoroughly and reaches an internal temperature of at least 125°F.