Salmon Arugula Quinoa Bowl with Cilantro Jalapeno Lime Dressing

September 8, 2020

Salmon Arugula Quinoa Bowl with Cilantro Jalapeno Lime Dressing

 


Tiffany AngelaAuthorTiffany AngelaCategoryDifficultyBeginner


A simple, quick, and healthy roasted salmon arugula quinoa bowl topped with the tastiest cilantro jalapeno lime dressing. The perfect salad bowl that's satisfying for any day of the week or for meal prepping!

Yields2 Servings
Prep Time30 minsCook Time30 minsTotal Time1 hr


Ingredients
 2 salmon fillets (4-6 oz each)
 salt and freshly cracked pepper
 ½ tsp paprika
 1 ½ cups cooked quinoa (equals about 1/2 cup uncooked quinoa)
 3 oz arugula
 1 large avocado or 2 small avocados
Dressing
 1 bunch cilantro leaves (about 1 cup)
 1 jalapeno, roughly chopped
 3 tbsp fresh lime juice (about 2 limes worth of juice)
 ¼ cup avocado oil
 ½ tsp cumin
 ½ tsp white granulated sugar
 ½ tsp salt
 ½ tsp freshly cracked black pepper

Directions
1

Preheat oven to 450°F. Line a rimmed baking tray with parchment paper and place salmon fillets on top. Rub the salmon with salt, pepper, and paprika on all sides. Bake in the oven for 12-14 minutes or until salmon reaches 140 degrees F internal temperature.

If using skinless fillets, I like omitting the oil since the fish won't stick to parchment paper.
If using fillets with skin, use 1-2 tbsp of olive oil around the fish to prevent the skin from sticking.

2

To make the dressing, add the cilantro, jalapeno, lime juice, avocado oil, cumin, sugar, salt, and pepper to a blender. Blend until smooth and set aside.

Optional: De-seed the jalapeno if you want the dressing less spicy.

3

Divide the arugula between bowls. Add additional toppings as desired. Top with salmon, avocado, quinoa, and dressing. Be generous with the dressing!

4

Serve while salmon is still warm.

Ingredients

Ingredients
 2 salmon fillets (4-6 oz each)
 salt and freshly cracked pepper
 ½ tsp paprika
 1 ½ cups cooked quinoa (equals about 1/2 cup uncooked quinoa)
 3 oz arugula
 1 large avocado or 2 small avocados
Dressing
 1 bunch cilantro leaves (about 1 cup)
 1 jalapeno, roughly chopped
 3 tbsp fresh lime juice (about 2 limes worth of juice)
 ¼ cup avocado oil
 ½ tsp cumin
 ½ tsp white granulated sugar
 ½ tsp salt
 ½ tsp freshly cracked black pepper

Directions

Directions
1

Preheat oven to 450°F. Line a rimmed baking tray with parchment paper and place salmon fillets on top. Rub the salmon with salt, pepper, and paprika on all sides. Bake in the oven for 12-14 minutes or until salmon reaches 140 degrees F internal temperature.

If using skinless fillets, I like omitting the oil since the fish won't stick to parchment paper.
If using fillets with skin, use 1-2 tbsp of olive oil around the fish to prevent the skin from sticking.

2

To make the dressing, add the cilantro, jalapeno, lime juice, avocado oil, cumin, sugar, salt, and pepper to a blender. Blend until smooth and set aside.

Optional: De-seed the jalapeno if you want the dressing less spicy.

3

Divide the arugula between bowls. Add additional toppings as desired. Top with salmon, avocado, quinoa, and dressing. Be generous with the dressing!

4

Serve while salmon is still warm.

Salmon Arugula Quinoa Bowl with Cilantro Jalapeno Lime Dressing

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