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Salmon Quinoa Bowl with Edamame

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This delicious salmon quinoa bowl with edamame and a dill-feta dip makes a great lunch recipe. Healthy and nutritious!
  • Author: Delphine Fortin
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Mains
  • Cuisine: Pescatarian
  • Diet: Gluten Free

This delicious salmon quinoa bowl with edamame and a dill-feta dip makes a great lunch recipe. Healthy, nutritious, satisfying, this bowl is also perfect for meal prep.

Ingredients

Scale

For the salmon quinoa bowls:

  • 4 salmon fillets, about 4.4 ounces/125g each*
  • Salt and freshly ground pepper
  • 3 Tablespoons olive oil, divided
  • 1 garlic clove, minced
  • 1 Tablespoon fresh dill, chopped and divided
  • ½ lemon, sliced
  • 1 ½ cup (250g) uncooked quinoa, rinsed
  • 1 ½ cup (240g) edamame
  • 1 large English cucumber, diced
  • 1 teaspoon apple cider vinegar

For the dill-feta dip:

  • 1 cup (240 ml) sour cream
  • 5.3 ounces (150g) feta cheese, crumbled
  • 1 Tablespoon fresh dill, chopped
  • Salt and freshly ground pepper

Instructions

  1. Preheat oven to 350°F (180°C) and grease a large rimmed baking pan.
  2. Prepare the salmon. Arrange salmon fillets on the baking pan and season generously with salt and pepper. In a small bowl, combine 2 Tablespoons olive oil, minced garlic, and fresh dill, and spoon over the salmon fillets. Top each fillet with a slice of lemon, and bake for 25-30 minutes , depending on the size of each fillet, until salmon is tender in the center.
  3. Cook the quinoa. Place the quinoa in a large saucepan and cover with double its volume of water. Bring to a simmer, then cover and reduce the heat to low. Cook until all the water is absorbed and the quinoa is tender, about 15 minutes. Remove from the heat and let sit, covered, for 15 additional minutes. Gently fluff with a fork and set aside.
  4. For the edamame and cucumber. Combine 1 Tablespoon olive oil, 1 teaspoon apple cider vinegar, salt and pepper in a small bowl. Pour over the edamame and diced cucumber, sprinkle the remaining dill over, and toss until combined.
  5. Make the dill-feta dip. In a bowl, combine together the sour cream, crumbled feta, fresh dill, salt and pepper. Taste, and adjust seasoning as needed.
  6. Assemble the salmon quinoa bowl. Divide the quinoa into the bowls, add a portion of vegetables, a generous spoonful of dill-feta dip, and scatter the salmon over. Enjoy!

Notes

* Instead of individual salmon fillets, you can use a large 17.6-ounce (500g) salmon fillet.

© 2026 Del's cooking twist
https://www.delscookingtwist.com/salmon-quinoa-bowl-with-edamame/