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Honey Dijon Salmon Quinoa Bowl

Honey Dijon Salmon Quinoa Bowl

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This hearty and healthful Salmon Quinoa Bowl is bursting with vibrant flavor, especially from the easy honey Dijon sauce.
Course Dinner, Lunch
Cuisine American
Keyword Pescatarian, Quinoa Bowl, Salmon Bowl, Salmon Dinner, Salmon Quinoa Bowl
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 bowls

Ingredients

  • 1 cup quinoa
  • 2 cups vegetable broth
  • 8 ounces salmon skinless
  • ¼ cup Dijon mustard
  • 2 tablespoons lemon juice 1 lemon = approx. 4 tablespoons juice
  • 2 tablespoons honey
  • ½ large red onion
  • 8 ounces asparagus 1 bunch asparagus = approx. 16 ounces
  • 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 cup leafy greens like spinach, arugula, or spring mix

Instructions

  • Preheat the oven to 400°F.
  • Rinse quinoa with clean water in a sieve and add it to a medium pot with the vegetable broth. Bring to a boil, then reduce heat to low and cover. Cook for 15 minutes, then remove from heat and let sit, covered, for an additional 10 minutes.
    Fluffy quinoa cooked in vegetable broth
  • Removing salmon skin if necessary and pat it dry with a paper towel. Then, slice it into bite-sized cubes, about 1 cubic inch in size and add the cubes to a small bowl.
    Cubed salmon on a cutting board
  • In a small bowl or jar, mix together Dijon mustard, lemon juice, and honey to make a thick sauce. Pour ¼ cup of the sauce over the cubed salmon and set it aside to marinade. Save the rest of the sauce for later.
    Cubed salmon marinading in honey dijon sauce
  • Peel and slice the onion and break the "woody" ends off the asparagus. Add the onion and asparagus to a large baking sheet with the olive oil, salt, and pepper. Toss to coat evenly.
    Asparagus and red onion tossed in olive oil, salt, and pepper
  • Roast the onions and asparagus on the top rack of the oven for 10 minutes, then remove the baking sheet and add the salmon (and sauce that the salmon is marinading in). Make sure everything is spread out in a single layer.
    Onion, salmon, and asparagus on a baking sheet ready to roast
  • Roast for another 7-8 minutes until the internal temperature of the salmon reaches 125°F.
    Roasted red onion, salmon, and asparagus on a baking sheet
  • Assemble your salmon quinoa bowl by serving up the quinoa first, adding the fresh greens, and then the roasted asparagus, onion, and salmon. Finish with the extra sauce and enjoy hot.
    Honey Dijon Salmon Quinoa Bowl

Notes

  • You can opt to cut the asparagus into bite-sized pieces before assembling it for easier eating!
  • For a lower sodium option, or if you don't have any vegetable broth on hand, you can opt to make your quinoa in water instead. 
  • This is a great recipe to use leftover quinoa for as well! Just reheat your leftover quinoa (detailed instructions for reheating quinoa in post) and skip step 2.
  • For more recipes like this, check out this list of Quinoa Bowl Recipes