Dinner

This bowl is everything I want in a summer dinner—light, fresh, and so easy to throw together. The salmon cooks in under 10 minutes, and all the veggies are raw, so there’s no extra cooking required. Just layer it up, drizzle with a quick lemony vinaigrette, and dinner is done.

Summer Salmon Bowl

Author:
Summer Salmon Bowl

Summer Salmon Bowl

This bowl is everything I want in a summer dinner—light, fresh, and so easy to throw together. The salmon cooks in under 10 minutes, and all the veggies are raw, so there’s no extra cooking required. Just layer it up, drizzle with a quick lemony vinaigrette, and dinner is done.


Ingredients

For the Salmon
  • 2 salmon fillets (about 6 oz each, skin-on or off)
  • 1 tbsp olive oil or avocado oil
  • Juice of ½ lemon
  • 1 clove garlic, minced
  • ½ tsp smoked paprika
  • ¼ tsp sea salt
  • Black pepper to taste
For the Bowl Base
  • 1 cup cooked quinoa or white rice (cooled slightly)
  • 1 cucumber, sliced
  • ½ cup cherry tomatoes, halved
  • avocado, sliced
  • 1 cup corn kernels (fresh, grilled, or frozen + thawed)
  • ¼ red onion, thinly sliced
  • 2 tbsp fresh basil or mint, chopped
  • Optional: arugula, spinach, or baby greens as a base
For the Dressing
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • ½ tsp honey or maple syrup
  • Salt + pepper to taste

Instructions

  1. Pat salmon dry and rub with oil, lemon juice, garlic, paprika, salt, and pepper. Sear in a hot skillet (skin-side down if applicable) for 3–4 minutes per side, or bake at 400°F for 10 minutes.
  2. Shake all dressing ingredients in a jar or whisk in a bowl until emulsified.
  3. In bowls, layer your grain or greens base. Top with tomatoes, cucumber, onion, corn, avocado, and salmon. Drizzle with dressing and sprinkle fresh herbs on top.