Here is my go-to recipe for grilled salmon with quinoa and steamed vegetables, combining perfectly cooked fish with fluffy whole grains and seasonal vegetables that make this a complete, healthy meal.
This dish has become my family’s favorite weeknight dinner, especially on busy evenings when we want something nutritious but don’t have hours to spend in the kitchen. I often make extra quinoa to use in lunch bowls the next day – who doesn’t love smart meal prep?
Why You’ll Love This Grilled Salmon Bowl
- Nutritious and well-balanced – This meal combines lean protein from salmon, complex carbs from quinoa, and plenty of vegetables for a complete, nutrient-rich dinner that will keep you satisfied.
- Meal prep friendly – You can prepare components ahead of time and store them separately, making it perfect for busy weeknight dinners or lunch prep for the week.
- Clean eating approved – With whole, unprocessed ingredients and no added sugars or artificial ingredients, this recipe fits perfectly into a healthy eating plan.
- Customizable – You can easily swap in different vegetables based on what’s in season or what you have on hand, and the cooking method works well with other types of fish too.
- Great for special diets – This recipe is naturally gluten-free, dairy-free, and packed with omega-3s, making it suitable for various dietary needs.
What Kind of Salmon Should I Use?
For this grilled salmon recipe, both Atlantic and Pacific salmon varieties like Sockeye, Coho, or King salmon will work great. If you’re shopping at the regular grocery store, farm-raised Atlantic salmon is usually the most affordable and widely available option – it tends to be a bit milder in flavor and has a higher fat content, which helps keep it moist on the grill. Wild-caught Pacific salmon typically has a deeper color and more intense flavor, but it can be pricier and needs a bit more attention while cooking since it’s leaner. When you’re at the store, look for fillets that have firm, bright flesh without any brown spots, and don’t worry if you need to use frozen salmon – just make sure to thaw it completely in the fridge overnight before grilling.
Options for Substitutions
This healthy dish has plenty of room for swaps based on what you have in your kitchen:
- Salmon: While salmon gives you those good omega-3s, you can swap it for other fish like mahi-mahi, cod, or halibut. Just watch the cooking time as thinner fillets will cook faster.
- Quinoa: Not a quinoa fan? Brown rice, couscous, or bulgur wheat work great here. Cook according to package instructions, as water ratios and cooking times will differ.
- Vegetables: Feel free to mix and match your veggies! Asparagus, cauliflower, snap peas, or Brussels sprouts are all good options. Just adjust steaming time based on the veggie’s thickness.
- Dill: Fresh dill works instead of dried (use 1 tablespoon fresh). Or try other herbs like thyme, basil, or tarragon – each will give a different but tasty twist.
- Veggie broth: Plain water works fine for cooking quinoa, or you can use chicken broth if you’re not keeping it vegetarian.
- Parsley: Out of parsley? Try fresh chives, cilantro, or dill as your garnish, or skip it altogether – the dish will still taste great!
Watch Out for These Mistakes While Grilling
The biggest mistake when grilling salmon is overcooking it, which turns this naturally moist fish into a dry, flaky disappointment – instead, cook until it reaches an internal temperature of 145°F or when it flakes easily with a fork but still looks slightly translucent in the center. A common error is constantly flipping the fish on the grill; instead, place the salmon skin-side up first, then flip only once when it’s about 60% done to achieve those perfect grill marks and prevent sticking. To avoid mushy quinoa, make sure to rinse it thoroughly before cooking and stick to the 1:2 ratio of quinoa to liquid – adding too much water will result in a soggy mess rather than fluffy, perfectly cooked grains. For the vegetables, resist the urge to steam them too long – they should be bright in color and still slightly crisp, maintaining their nutrients and texture while complementing the tender salmon.
What to Serve With Grilled Salmon and Quinoa?
Since this dish already includes protein, grains, and vegetables, it’s really about adding those perfect finishing touches to round out the meal. A simple lemon-garlic aioli or tzatziki sauce on the side gives you something creamy to dollop on the salmon or quinoa. For extra freshness, try a light cucumber and tomato salad dressed with just olive oil and herbs – it adds a nice contrast to the warm components of the meal. If you’re feeding a hungry crowd, some warm pita bread or crusty sourdough makes a great addition for soaking up any extra sauce or seasoned oil from the salmon. And don’t forget a glass of crisp white wine like Pinot Grigio or Sauvignon Blanc to tie everything together!
Storage Instructions
Keep Fresh: Place your leftover salmon and veggies in separate airtight containers in the fridge – they’ll stay good for up to 3 days. The quinoa can be stored in its own container and will keep for about 5 days. This makes it super easy to pack for lunch or quickly put together another dinner!
Meal Prep: This is a great recipe for meal prep! You can cook the quinoa and steam the vegetables up to 2 days ahead. For the best results, I recommend grilling the salmon fresh, but if needed, you can cook it a day ahead and store it separately from the sides.
Warm Up: To enjoy your leftovers, gently warm the salmon in the microwave at 50% power to avoid drying it out. Heat the quinoa and vegetables separately, adding a splash of water to keep them moist. A quick 30-second zap usually does the trick!
| Preparation Time | 20-30 minutes |
| Cooking Time | 30-40 minutes |
| Total Time | 50-70 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 80-90 g
- Fat: 40-50 g
- Carbohydrates: 70-80 g
Ingredients
- 4 salmon pieces
- Juice and zest of 1 lemon
- 2 cloves garlic, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon dill, dried
- Salt and pepper as desired
- 1 cup rinsed quinoa
- 2 cups water or veggie broth
- 1 head of broccoli, cut into small pieces
- 1 bunch of carrots, cut into slices
- 1 bunch of green beans, ends trimmed
- 1 tablespoon lemon juice
- Chopped fresh parsley for topping
Step 1: Prepare the Marinade
Begin by preheating your grill to medium-high heat.
In a small bowl, combine the juice and zest of a lemon, minced garlic, olive oil, dried dill, salt, and pepper.
Mix well to create a flavorful marinade.
Step 2: Marinate the Salmon
Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring the fillets are well coated.
Let them marinate for 15-30 minutes to allow the flavors to infuse.
Step 3: Cook the Quinoa
In a medium saucepan, combine quinoa with either water or vegetable broth.
Bring the mixture to a boil, then reduce the heat to low.
Cover the saucepan and let it simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
Once cooked, remove from heat and let it sit, covered, for 5 minutes.
Use a fork to fluff the quinoa before serving.
Step 4: Steam the Vegetables
While the quinoa cooks, steam the broccoli, carrots, and green beans until they are tender-crisp.
This should take about 5-7 minutes, preserving their vibrant color and nutrients.
Step 5: Grill the Salmon
Place the marinated salmon fillets on the grill.
Grill each side for 4-5 minutes, or until the salmon is cooked through and flakes easily with a fork.
This should result in a juicy and flavorful fillet.
Step 6: Assemble and Serve
Divide the cooked quinoa, steamed vegetables, and grilled salmon among four plates.
To finish, drizzle with extra lemon juice and garnish with freshly chopped parsley.
Serve and enjoy your nutritious and delicious meal!