Salmon & Avocado Nourish Bowl – Fresh, Filling, and Easy

This Salmon & Avocado Nourish Bowl is the kind of meal that feels special without being complicated. It’s full of color, texture, and flavor, and it comes together with basic ingredients you can find anywhere. Think flaky roasted salmon, creamy avocado, crunchy veggies, and a zesty dressing over warm grains.

It’s balanced, satisfying, and perfect for lunch or dinner. Make it for one, or scale it up for meal prep. Either way, it’s a keeper.

Salmon & Avocado Nourish Bowl - Fresh, Filling, and Easy

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 2 servings

Ingredients Method

Ingredients

  

• Salmon fillets: 2 small fillets (about 4–5 oz each), skin on or off.
• Cooked grains: 2 cups quinoa, brown rice, farro, or a mix.
• Avocado: 1 ripe, sliced or cubed.
• Cucumber: 1 small, diced.
• Cherry tomatoes: 1 cup, halved.
• Baby spinach or mixed greens: 2–3 cups.
• Red cabbage: 1 cup, thinly sliced (optional for crunch and color).
• Red onion: A few thin slices (optional).
• Fresh herbs: Dill, cilantro, or parsley, chopped.
• Olive oil: For roasting the salmon and the dressing.
• Lemon: Zest and juice.
• Dijon mustard: For the dressing.
• Honey or maple syrup: A touch, to balance acidity.
• Garlic: 1 small clove, grated or minced.
• Salt and black pepper: To taste.
• Optional toppings: Toasted sesame seeds, pumpkin seeds, furikake, pickled ginger, or a sprinkle of red pepper flakes.

Method

 

1. Cook your grains: If you haven’t already, cook quinoa, rice, or your grain of choice according to package directions. Fluff and set aside. Warm grains taste great here, but cooled works too.
2. Preheat the oven: Heat to 400°F (200°C). Line a baking sheet with parchment for easy cleanup.
3. Season the salmon: Pat the fillets dry. Rub with 1 tablespoon olive oil, then season with 1/2 teaspoon salt, black pepper, and a little lemon zest. If you like, add a pinch of paprika or garlic powder.
4. Roast the salmon: Place salmon on the tray, skin-side down if the skin is on. Roast 10–12 minutes, or until it flakes easily with a fork and the center is just opaque. Thicker fillets may need a minute or two more.
5. Prep the veggies: While the salmon roasts, slice the avocado, halve the tomatoes, dice the cucumber, and shred the cabbage. Rinse and pat dry the greens. Chop your herbs.
6. Make the dressing: Whisk together 3 tablespoons olive oil, the juice of half a lemon (about 1–2 tablespoons), 1 teaspoon Dijon, 1/2–1 teaspoon honey, the grated garlic, a pinch of salt, and pepper. Taste and adjust with more lemon or honey as needed.
7. Flake the salmon: Let it rest for 2 minutes, then gently break it into large flakes. Remove skin if desired.
8. Assemble the bowls: Divide grains and greens between two bowls. Arrange avocado, tomatoes, cucumber, cabbage, and red onion on top. Add the salmon.
9. Dress and finish: Spoon the dressing over everything. Sprinkle with herbs and any optional toppings like sesame seeds or red pepper flakes. Add extra lemon wedges on the side if you like.
10. Serve: Enjoy right away while the salmon is warm and the vegetables are crisp.

Why This Recipe Works

This bowl brings together protein, healthy fats, and fiber in a way that actually tastes great.

The salmon adds richness and staying power, while the avocado makes every bite feel creamy and satisfying. Fresh vegetables and herbs bring brightness, and a lemony dressing ties it all together without weighing it down. Using a base like quinoa or brown rice keeps it hearty and naturally gluten-free.

It’s simple, versatile, and easy to customize with what you have.

What You’ll Need

• Salmon fillets: 2 small fillets (about 4–5 oz each), skin on or off.
• Cooked grains: 2 cups quinoa, brown rice, farro, or a mix.
• Avocado: 1 ripe, sliced or cubed.
• Cucumber: 1 small, diced.
• Cherry tomatoes: 1 cup, halved.
• Baby spinach or mixed greens: 2–3 cups.
• Red cabbage: 1 cup, thinly sliced (optional for crunch and color).
• Red onion: A few thin slices (optional).
• Fresh herbs: Dill, cilantro, or parsley, chopped.
• Olive oil: For roasting the salmon and the dressing.
• Lemon: Zest and juice.
• Dijon mustard: For the dressing.
• Honey or maple syrup: A touch, to balance acidity.
• Garlic: 1 small clove, grated or minced.
• Salt and black pepper: To taste.
• Optional toppings: Toasted sesame seeds, pumpkin seeds, furikake, pickled ginger, or a sprinkle of red pepper flakes.

Step-by-Step Instructions

1. Cook your grains: If you haven’t already, cook quinoa, rice, or your grain of choice according to package directions. Fluff and set aside. Warm grains taste great here, but cooled works too.
2. Preheat the oven: Heat to 400°F (200°C).

   Line a baking sheet with parchment for easy cleanup.

3. Season the salmon: Pat the fillets dry. Rub with 1 tablespoon olive oil, then season with 1/2 teaspoon salt, black pepper, and a little lemon zest. If you like, add a pinch of paprika or garlic powder.
4. Roast the salmon: Place salmon on the tray, skin-side down if the skin is on.

   Roast 10–12 minutes, or until it flakes easily with a fork and the center is just opaque. Thicker fillets may need a minute or two more.

5. Prep the veggies: While the salmon roasts, slice the avocado, halve the tomatoes, dice the cucumber, and shred the cabbage. Rinse and pat dry the greens.

   Chop your herbs.

6. Make the dressing: Whisk together 3 tablespoons olive oil, the juice of half a lemon (about 1–2 tablespoons), 1 teaspoon Dijon, 1/2–1 teaspoon honey, the grated garlic, a pinch of salt, and pepper. Taste and adjust with more lemon or honey as needed.
7. Flake the salmon: Let it rest for 2 minutes, then gently break it into large flakes. Remove skin if desired.
8. Assemble the bowls: Divide grains and greens between two bowls.

   Arrange avocado, tomatoes, cucumber, cabbage, and red onion on top. Add the salmon.

9. Dress and finish: Spoon the dressing over everything. Sprinkle with herbs and any optional toppings like sesame seeds or red pepper flakes.

   Add extra lemon wedges on the side if you like.

10. Serve: Enjoy right away while the salmon is warm and the vegetables are crisp.

Storage Instructions

• Keep components separate: Store cooked salmon, grains, chopped veggies, and dressing in separate containers. This keeps textures fresh.
• Refrigeration: Salmon and grains will keep for 3 days in the fridge. Vegetables are best within 2–3 days.

  Avocado should be sliced fresh, but you can store it with lemon juice in an airtight container for a day.

• Reheating: Rewarm grains and salmon gently in the microwave or on the stovetop. Keep veggies and dressing cold and add after heating.
• Meal prep tip: Make a double batch of grains and dressing at the start of the week. Cook salmon midweek for the best flavor and texture.

Benefits of This Recipe

• Balanced nutrition: Protein from salmon, healthy fats from avocado and olive oil, fiber from grains and veggies.
• Omega-3s: Salmon is rich in EPA and DHA, which support heart and brain health.
• Quick and flexible: Most of the work is simple chopping and whisking.

  Swap in what you have without losing the spirit of the dish.

• Great for meal prep: Make components ahead, then assemble fresh for an easy lunch or dinner.
• Gluten-free by default: Choose quinoa or rice to keep it naturally gluten-free.

Pitfalls to Watch Out For

• Overcooking the salmon: It dries out quickly. Pull it when it flakes easily and is just opaque.
• Under-seasoning: Grains and veggies need a pinch of salt and a bright dressing to shine. Taste as you go.
• Watery veggies: If cucumber or tomatoes are very juicy, pat them dry so the bowl doesn’t get soggy.
• Unripe avocado: Hard avocado won’t mash or slice well and lacks flavor.

  Choose fruit that yields slightly to gentle pressure.

• Dressing imbalance: Too tart or too sweet can throw things off. Adjust lemon, honey, and salt until it tastes balanced.