Citrus‑Ginger Salmon Quinoa Bowl with Honey‑Mustard Aioli

Toss together a burst of citrus and spice with tender salmon, nutty quinoa, and a drizzle of honey‑mustard aioli. This bowl balances protein and flavor in under 30 minutes. It’s ideal for busy weekday dinners or a light weekend meal.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 2 salmon fillets (6 oz each)
• 1 tablespoon olive oil
• 1 teaspoon grated fresh ginger
• Zest and juice of 1 lemon
• 1 teaspoon honey
• 1 tablespoon Dijon mustard
• 1 tablespoon Greek yogurt
• Salt and freshly ground black pepper, to taste
• 1 cup quinoa, rinsed
• 2 cups water or low‑sodium chicken broth
• 1 cup chopped mixed greens (spinach, arugula)
• 1/2 cup edamame, shelled
• 1/4 cup sliced almonds, toasted
• Fresh cilantro, for garnish

Instructions

1. In a small bowl, whisk together olive oil, grated ginger, lemon zest, lemon juice, honey, Dijon mustard, Greek yogurt, salt, and pepper to make the aioli.
2. Pat the salmon fillets dry, season with salt and pepper, then drizzle a little of the aioli over the fillets.
3. Heat a non‑stick skillet over medium‑high heat and sear the salmon, skin‑side down, for 4–5 minutes. Flip and cook another 3–4 minutes until cooked through. Set aside.
4. Rinse quinoa under cold water and transfer to a saucepan with water or broth. Bring to a boil, reduce heat to low, cover, and simmer for 12–15 minutes until fluffy.
5. Meanwhile, steam edamame in a steamer basket for 3 minutes until tender.
6. Divide quinoa between four bowls, top each with a salmon fillet, a handful of mixed greens, edamame, and a dollop of aioli.
7. Sprinkle toasted almonds and chopped cilantro over each bowl.
8. Serve immediately, and enjoy a high‑protein, flavorful meal.

Chef's Note

Marinating the salmon in the aioli for just 10 minutes brings out delicious depth of flavor without overpowering the fish.

Make-Ahead Tips

You can prepare the quinoa and the aioli in advance and store them in the fridge for up to 24 h. Cook the salmon fresh just before serving for the best texture.

Substitutions

Use baked, chilled tuna or shrimp in place of salmon; replace quinoa with cauliflower rice for a lower‑carb option.