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To make Zesty Lemon Dill Salmon Bowls, you will need these key items: - 2 salmon fillets - 2 tablespoons olive oil - Juice of 1 lemon - Zest of 1 lemon - 2 tablespoons fresh dill, chopped (plus more for garnish) - 1 teaspoon garlic powder - Salt and pepper to taste - 1 cup quinoa - 2 cups vegetable broth (or water) - 1 cup cherry tomatoes, halved - 1 avocado, sliced - 1 cucumber, diced - 1/4 cup feta cheese, crumbled (optional) - 2 cups baby spinach These ingredients work well together, giving you a fresh and zesty meal. The salmon shines with the bright flavors of lemon and dill. Quinoa adds a nice texture and protein boost. You can add a few optional ingredients to enhance the dish: - Capers for a briny kick - Red onion, thinly sliced - Bell peppers for crunch - A dash of hot sauce for heat These choices add depth and extra tastes to your bowls. Feel free to mix and match based on what you enjoy. Finishing touches can elevate your dish. Consider these fresh garnishes: - Extra dill for a pop of color - Lemon wedges for added zest - Microgreens for a fancy look - Sesame seeds for a nutty crunch These garnishes not only enhance the look but also add flavor. You can customize your dish to suit your taste. For the full recipe, check out the earlier section. Start by preheating your grill or skillet over medium-high heat. In a small bowl, mix olive oil, lemon juice, lemon zest, dill, garlic powder, salt, and pepper. This mix packs a punch! Brush it onto the salmon fillets. Make sure each fillet gets a good coat. Place the salmon on the grill or skillet. Cook for about 5-6 minutes per side. You want the salmon to flake easily. While the salmon cooks, rinse the quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine the quinoa and vegetable broth. You can also use water if you prefer. Bring the mixture to a boil, then reduce the heat and cover. Let it simmer for about 15 minutes. When done, the liquid should be absorbed. Fluff the quinoa with a fork and add a pinch of salt to taste. To build your bowls, start with a layer of baby spinach. Then, add a scoop of the cooked quinoa on top. Place a salmon fillet in each bowl. Add halved cherry tomatoes, sliced avocado, and diced cucumber. If you like, sprinkle crumbled feta cheese on top. Finally, drizzle any leftover lemon-dill mix over everything. Garnish with more fresh dill for a pop of color and flavor. Enjoy your fresh and zesty meal! For detailed measurements and tips, check out the Full Recipe. To cook salmon just right, focus on timing. Salmon fillets need about 5-6 minutes per side. Use medium-high heat on your grill or skillet. When the salmon flakes easily with a fork, it’s done. Always brush the fillets with the lemon-dill mixture for extra flavor. This helps keep them moist and tasty. Rinse your quinoa before cooking. This removes any bitter taste. Use vegetable broth or water in a 1:2 ratio for cooking. Bring it to a boil, then lower the heat. Cover and simmer for about 15 minutes. After cooking, fluff it with a fork. This keeps the grains separate and light. Feel free to add more flavors! Consider tossing in some capers or olives for a briny taste. Fresh herbs like parsley or basil can brighten your dish. If you love spice, try adding a pinch of red pepper flakes. For crunch, top your bowls with nuts or seeds. You can check the Full Recipe for more ideas to elevate your meal. {{image_2}} You can swap salmon for other proteins. Chicken or shrimp works well. Both cook fast and absorb flavors nicely. Tofu is a great choice too. It adds protein and is friendly for plant-based diets. Just marinate it in the lemon-dill mixture before cooking. Feel free to change the veggies in your bowl. Bell peppers, zucchini, and asparagus are tasty options. Roasted carrots or sweet potatoes can add sweetness and depth. Just make sure to keep the colors bright for a beautiful meal. To make this dish vegan or vegetarian, replace salmon with hearty vegetables. Grilled eggplant or portobello mushrooms are great choices. For protein, add chickpeas or lentils. You can still use the lemon-dill mix for great flavor. Serve it all over quinoa and baby spinach for a filling meal. To keep your zesty lemon dill salmon bowls fresh, place leftovers in an airtight container. This helps stop air from spoiling the food. Store the container in the fridge. The salmon and quinoa stay good for up to three days. If you have extra veggies, add them just before eating for the best taste. When you want to enjoy your leftovers, reheat them gently. Use the microwave or a skillet. If using the microwave, warm it on medium power for about one minute. Check if it’s hot enough. If not, heat for another 30 seconds. For the skillet, heat it on low, stirring gently until warm. This method helps keep the salmon moist. You can freeze the salmon bowls if you want to save some for later. Place the cooled bowls in freezer-safe bags or containers. Be sure to remove as much air as possible. They can last up to three months in the freezer. To thaw, move them to the fridge overnight. You can also use a microwave on defrost setting for quicker results. Salmon lasts about 1 to 2 days in the fridge. Keep it in an airtight container. If it has a strong smell or changes color, throw it away. This ensures you eat safely. Freshness matters in flavor and health. So, always check before cooking. Yes, you can use frozen salmon! Just thaw it in the fridge overnight. Don’t use the microwave for defrosting, as it can cook the edges. Once thawed, follow the same steps in the recipe. The taste will still be great. Just ensure it’s well coated with the lemon-dill mix. If you don’t have quinoa, try rice or couscous. Both options cook quickly and taste great. For a healthy twist, use farro or barley. Each has a unique texture but complements the salmon well. Adjust cooking times as needed. Check the package for instructions. In this post, we explored how to make zesty lemon dill salmon bowls. We covered key ingredients for taste, step-by-step cooking, and tips for success. I shared variations for proteins and veggies, plus storage and reheating advice. This dish is delicious and flexible. You can make it your own easily. With these steps, you can create a meal that is fresh and flavorful. Enjoy your cooking!

Zesty Lemon Dill Salmon Bowls

Discover the deliciousness of Zesty Lemon Dill Salmon Bowls, a perfect blend of fresh flavors and healthy ingredients! This easy recipe features tender salmon fillets, vibrant veggies, and protein-packed quinoa, all drizzled with a zesty lemon-dill dressing that’s sure to impress. Ready in just 30 minutes, it’s the ideal meal for busy weeknights. Click through to explore this refreshing recipe and elevate your dinner game!
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Ingredients
  

2 salmon fillets

2 tablespoons olive oil

Juice of 1 lemon

Zest of 1 lemon

2 tablespoons fresh dill, chopped (plus more for garnish)

1 teaspoon garlic powder

Salt and pepper to taste

1 cup quinoa

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 avocado, sliced

1 cucumber, diced

1/4 cup feta cheese, crumbled (optional)

2 cups baby spinach

Instructions
 

Preheat your grill or skillet over medium-high heat.

    In a small bowl, mix together the olive oil, lemon juice, lemon zest, dill, garlic powder, salt, and pepper.

      Brush the salmon fillets with the lemon-dill mixture, ensuring they are well coated.

        Cook the salmon on the grill or skillet for about 5-6 minutes per side, depending on thickness, until the salmon is cooked through and flakes easily with a fork.

          Meanwhile, rinse the quinoa under cold water. In a saucepan, combine the quinoa and vegetable broth (or water). Bring to a boil, then reduce to a simmer, cover, and cook for about 15 minutes or until the liquid has been absorbed.

            Fluff the cooked quinoa with a fork and season with a pinch of salt.

              Prepare your serving bowls by layering a base of baby spinach and quinoa.

                Top each bowl with a salmon fillet, cherry tomatoes, avocado slices, diced cucumber, and, if desired, crumbled feta cheese.

                  Drizzle any leftover lemon-dill mixture over the assembled bowls and garnish with additional fresh dill.

                    Prep Time: 15 mins | Total Time: 30 mins | Servings: 2