Description
These nutrient-dense Maple Dijon Salmon Quinoa Bowls feature succulent oven-roasted salmon glazed in a sweet and tangy maple-mustard sauce. Served over a bed of light, fluffy quinoa with crisp cucumber and fresh baby spinach, this meal provides a perfect balance of omega-3 fatty acids and complex carbohydrates. It is a sophisticated, high-protein dinner solution that is easy to prepare and ideal for busy weeknights or meal prep.
Ingredients
4 salmon fillets
1 cup quinoa
2 cups water
3 tbsp pure maple syrup
2 tbsp smooth Dijon mustard
1 tbsp low-sodium soy sauce
2 tbsp extra virgin olive oil
2 cups fresh baby spinach
1 cup diced cucumber
Instructions
Rinse the quinoa thoroughly under cold water using a fine-mesh sieve.
Combine the rinsed quinoa and 2 cups of water in a small saucepan over medium-high heat.
Bring to a boil, then reduce heat to low and cover; simmer for 15 minutes or until liquid is absorbed.
Fluff the quinoa with a fork and set aside.
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a small bowl, whisk together the maple syrup, Dijon mustard, soy sauce, and olive oil.
Place salmon fillets on the baking sheet and brush generously with the glaze.
Roast for 12-15 minutes until the salmon is opaque and flakes easily with a fork.
Assemble bowls by layering quinoa, spinach, and diced cucumber, topping each with a salmon fillet.
Notes
Store leftover salmon and quinoa in airtight containers in the refrigerator for up to 3 days. To reheat, warm the salmon gently in the oven or microwave, and serve alongside the cold salad components for best texture.
- Prep Time: 15
- Cook Time: 20
- Category: Recipes
- Method: Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 85mg