Salmon Quinoa Bowl Recipe

Prepare quinoa

Rinse 1 cup quinoa under cold water in a fine-mesh sieve until water runs clear (removes bitterness). Drain well.

In a medium saucepan, combine rinsed quinoa, 2 cups water or stock, 1 tsp kosher salt and 1 tsp olive oil. Bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover and simmer for 15 minutes, or until liquid is absorbed. Remove from heat and let sit, covered, 5 minutes. Fluff with a fork and keep warm.

Make sauce

In a small bowl, whisk together 4 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp lemon zest, 2 tbs zaatar, 1 tsp honey, 1 tsp minced garlic, 1 tsp salt and 1 tsp black pepper until emulsified. Taste and adjust lemon, salt or zaatar to preference. Set aside at room temperature.

Prep and season

Toss trimmed asparagus, sliced zucchini and onion wedges with 2 tbs olive oil, 1 tsp kosher salt and 1 tsp freshly ground black pepper so they're evenly coated.

Preheat a grill or grill pan to medium-high (about 425°F / 220°C). Oil grates or brush pan lightly.

Grill vegetables in a single layer: asparagus 3–4 minutes per side until tender-crisp with char marks; zucchini strips 2–3 minutes per side until tender and marked; onion wedges 3–5 minutes per side until softened and caramelized. Work in batches if needed. Remove and keep warm.

Season salmon

Pat salmon fillets dry with paper towels. Brush both sides with 2 tbs olive oil and season skin and flesh with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

With the grill or grill pan at medium-high heat, place salmon skin-side down. Cook 4–6 minutes depending on thickness (about 1-inch thick) without moving to get a crisp skin. Flip gently and cook 1–3 minutes more until desired doneness (internal temp 125–130°F/52–54°C for medium). Remove and rest 3–4 minutes.

If using oven, preheat to 425°F (220°C). Place salmon on a lined baking sheet skin-side down and roast 10–12 minutes for medium, then rest 3–4 minutes.

Divide the fluffy quinoa among 4 bowls as the base (about 3/4 cup cooked quinoa per bowl).

Top each bowl with one salmon fillet. Arrange grilled asparagus, zucchini and onion around the salmon.

Drizzle 1–1 1/2 tbs of the lemon zaatar sauce over each salmon and vegetables (reserve any extra sauce for guests).

Garnish each bowl with a sprinkle of chopped parsley or cilantro and 1/2 tbs toasted pine nuts or almonds. Serve with a lemon wedge alongside for additional squeeze.

Optional: offer extra zaatar sauce at the table. Serve immediately while salmon and vegetables are warm.