Sometimes the best recipes happen by accident. I was rushing around my tiny Portland kitchen last week, trying to throw together something healthy before my evening got completely derailed, when I grabbed that piece of salmon from the fridge and decided to wing it with whatever herbs I had on hand.
What started as a “let’s see what happens” dinner turned into my new obsession. This Power Bowl Lemon Dill Salmon & Quinoa is everything I want in a weeknight meal—bright, fresh, satisfying, and ready in about 25 minutes. Plus, it makes you feel like you’ve totally nailed the whole healthy eating thing without spending hours in the kitchen.
Why This Power Bowl Changed My Weeknight Game
The thing about power bowls is they sound intimidating, right? Like you need to be some sort of meal-prep goddess with perfectly portioned containers lined up in your fridge. But here’s what I learned the hard way: the best power bowls are actually just really good ingredients that play well together, served in one bowl instead of separate plates.
This Power Bowl Lemon Dill Salmon & Quinoa hits every note I crave—bright citrus, herbaceous dill, nutty quinoa, and that perfect flaky salmon that makes you feel like you’ve got your life together. Trust me on this one, it’s become my go-to when I want to eat something that tastes restaurant-quality but takes less time than ordering takeout.
The Magic of Lemon and Dill Together
I learned this flavor combo during my Southeast Asia trip, oddly enough—not from traditional Asian cuisine, but from a Swedish backpacker who made the most incredible salmon dish at our hostel in Chiang Mai. She taught me that lemon and dill aren’t just good together; they’re transformative. The brightness of lemon cuts through the richness of salmon while dill adds this fresh, almost grassy note that makes everything taste cleaner.
Don’t worry if you only have dried dill—I use it more often than fresh because, let’s be real, that little package of fresh dill always seems to turn into green mush in my crisper drawer before I can use it all.
Quick Tips for Perfect Power Bowl Success
Quinoa Game-Changer
Here’s something that took me way too long to figure out: toast your quinoa in the pot for about 2 minutes before adding liquid. It gives this nutty depth that transforms the whole grain from “healthy but boring” to “actually delicious.” I learned this trick the hard way after serving bland quinoa to Jamie one too many times.
Salmon Timing Secret
The key to perfect salmon? Pull it off the heat when it looks almost done. The residual heat will finish cooking it while you’re plating everything else, and you’ll end up with that perfect flaky texture instead of salmon jerky.
Power Bowl Lemon Dill Salmon & Quinoa Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 2
Ingredients
For the Quinoa:
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable broth (or water if that’s what you have)
- 1 tablespoon olive oil
- Salt and pepper to taste
For the Lemon Dill Salmon:
- 2 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- Zest and juice of 1 large lemon
- 2 tablespoons fresh dill (or 1 tablespoon dried)
- 2 garlic cloves, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Bowl Assembly:
- 2 cups mixed greens (I love arugula for its peppery bite)
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ red onion, thinly sliced
- ¼ cup pumpkin seeds or sunflower seeds
- Lemon wedges for serving
Instructions
- Start the Quinoa: Heat olive oil in a medium saucepan over medium heat. Add quinoa and toast for 2 minutes, stirring constantly. Add broth, bring to a boil, then reduce heat and simmer covered for 15 minutes. Remove from heat and let stand 5 minutes before fluffing with a fork.
- Prep the Salmon: While quinoa cooks, combine olive oil, lemon zest, lemon juice, dill, minced garlic, salt, and pepper in a bowl. Place salmon fillets in the mixture and let marinate for at least 5 minutes (honestly, even 2 minutes makes a difference).
- Cook the Salmon: Heat a large skillet over medium-high heat. Remove salmon from marinade and cook 4-5 minutes per side, depending on thickness. The salmon should flake easily with a fork when done. Don’t overcook it—trust me, I’ve been there!
- Assemble Your Power Bowls: Divide quinoa between two bowls. Top with mixed greens, cucumber, tomatoes, and red onion. Place salmon on top and drizzle with any remaining marinade from the pan. Sprinkle with pumpkin seeds and serve with lemon wedges.
Make It Your Own
This is where the fun happens! I’ve made this power bowl probably twenty different ways since that first Tuesday night experiment. Sometimes I swap the greens for roasted sweet potato cubes (especially in fall), or add avocado when I remember to buy it before it goes bad.
If you’re feeling adventurous, try this with different grains—farro and barley both work beautifully. And honestly, if you’re not a salmon person, this lemon-dill situation is incredible with chicken thighs or even roasted chickpeas for a vegetarian version. For more protein bowl ideas, check out my Grilled Shrimp Bowl with Avocado—it’s another 30-minute winner that hits all the same satisfying notes.
Storage and Meal Prep Magic
Here’s the thing about power bowls—they’re meal prep gold when you store the components separately. I make a big batch of quinoa on Sunday, prep all my vegetables, and keep the lemon-dill marinade in a jar in the fridge. Then I can have fresh salmon and a power bowl ready in about 10 minutes any night of the week.
The cooked salmon keeps well for up to 3 days in the fridge, and it’s actually delicious cold on top of these bowls the next day. Just saying. If you’re looking for more salmon inspiration, my Grilled Salmon with Quinoa Salad is another crowd-pleaser that’s perfect for meal prep.
Why This Recipe Works Every Time
This Power Bowl Lemon Dill Salmon & Quinoa recipe has saved me on countless weeknights when I wanted something healthy that actually tasted exciting. The combination of protein, healthy grains, and fresh vegetables hits every nutritional note, while the lemon-dill situation makes it feel special enough for company.
Plus, it’s naturally gluten-free (perfect for Jamie), packed with omega-3s from the salmon, and gives you that satisfying “I’m totally nailing this adult thing” feeling that we all need sometimes.
If you love this dish, you might also enjoy my Mediterranean Lemon Dill Chicken Bowls. They have the same fresh, herb-forward vibe and are just as satisfying for a quick weeknight dinner.
What’s your favorite power bowl combination? I’m always looking for new ideas to keep dinner interesting!

Conclusion
This Power Bowl Lemon Dill Salmon & Quinoa recipe proves that healthy eating doesn’t require hours in the kitchen or sacrificing flavor. With its perfect balance of omega-rich protein, complex carbohydrates, and fresh vegetables, this dish delivers both nutrition and satisfaction in just 25 minutes. The bright lemon-dill flavors and customizable toppings make it a recipe you’ll return to again and again.
Ready to revolutionize your dinner routine? Try this power bowl tonight and discover how delicious healthy eating can be. Share your creative variations in the comments below, and don’t forget to pin this recipe for easy access to your new weeknight dinner favorite!

Power Bowl Lemon Dill Salmon & Quinoa
Ingredients
Method
- Toast the Quinoa: Heat olive oil in medium saucepan over medium heat. Add quinoa and toast 2 minutes, stirring constantly. Add broth, bring to boil, reduce heat and simmer covered 15 minutes. Remove from heat, let stand 5 minutes, then fluff with fork.
- Marinate Salmon: Combine olive oil, lemon zest, lemon juice, dill, garlic, salt, and pepper in bowl. Add salmon fillets and marinate 5 minutes.
- Cook Salmon: Heat large skillet over medium-high heat. Remove salmon from marinade and cook 4-5 minutes per side until flakes easily with fork.
- Assemble Bowls: Divide quinoa between 2 bowls. Top with mixed greens, cucumber, tomatoes, and red onion. Place salmon on top, drizzle with remaining marinade, and sprinkle with pumpkin seeds. Serve with lemon wedges.
Notes
FAQs
Can I use frozen salmon for this recipe?
Yes! Thaw frozen salmon completely and pat dry before cooking. Frozen salmon may release more moisture, so allow extra time for proper searing to achieve that golden crust.
What’s the best way to tell when salmon is perfectly cooked?
Salmon is done when it flakes easily with a fork and reaches an internal temperature of 145°F. The flesh should be opaque throughout with a slightly translucent center for optimal moisture.
Can I make this recipe dairy-free?
Absolutely! Replace butter in the quinoa with additional olive oil or use vegetable broth instead. The recipe naturally contains no other dairy products.
How do I prevent quinoa from becoming mushy?
Rinse quinoa thoroughly before cooking and use the proper liquid ratio (2:1 broth to quinoa). Don’t lift the lid during cooking, and let it rest off heat for 5 minutes before fluffing.
Can I prepare this recipe for meal prep?
Yes! Cook salmon and quinoa ahead, then store separately. Assemble bowls just before eating, adding fresh vegetables and avocado last to maintain optimal texture and flavor.