Salmon Quinoa Bowl with Shawarma-Spiced Roasted Cauliflower
Servings: people
This salmon quinoa bowl is an easy, one-pan meal with bold shawarma-spiced flavor, tender roasted salmon, and fiber-rich vegetables, finished with a creamy lemony sauce for a satisfying, balanced dinner that works just as well for busy weeknights or simple meal prep.
Ingredients
- 1 large cauliflower cut into florets
- 2 red onions thinly sliced
- 2 to 3 salmon fillets 1 to 1¼ lb total 450–570 g skin on or off
- 1½ cups cooked quinoa sub cooked orzo or rice
Shawarma Spice Mix
- 3 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic grated
- 3 teaspoons paprika sweet or smoked
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ½ teaspoon cinnamon optional but recommended
- 1 teaspoon salt or more to taste + black pepper
Serves Well With
- 1 cucumber + tomato (diced)
- ¼ cup chopped parsley + lemon wedges
- ½ cup Greek yogurt or ⅓ cup tahini -> whisked with 2 tablespoon lemon juice, 6 tablespoon water, and a pinch of salt
Instructions
- Make the Spice Mix: Heat the oven to 430°F (220°C). In a large bowl, whisk together 3 tablespoons extra virgin olive oil, 2 tablespoons lemon juice, 3 cloves garlic, 3 teaspoons paprika, 2 teaspoons ground coriander, 1 teaspoon ground cumin, ½ teaspoon cinnamon, 1 teaspoon salt, and pepper.
- Roast the Vegetables: Lightly brush 2 to 3 salmon fillets with a little of the spice mix and set aside.Toss 1 large cauliflower with the rest of the spice mix, spread on a sheet pan with 2 red onions (thinly sliced), and roast 20 minutes until lightly golden.
- Add the Salmon: Take the pan out of the oven and make space in the center. Add the salmon fillets and return to the oven for 8–12 minutes, until just flaky. While it cooks, mix ½ cup Greek yogurt with a squeeze of lemon juice, a pinch of salt, and enough water to make it creamy.
- Add quinoa: Gently flake the salmon on the pan. Add 1½ cups cooked quinoa, ¼ cup chopped parsley, and a squeeze of lemon. Toss gently.
- Finish and Serve: Spoon into bowls, top with diced cucumber and tomato, and finish with lots of sauce.
Notes
Substitutions
- Salmon fillets –> Trout, Arctic char, or shrimp
- Cauliflower –> Broccoli, romanesco, or sweet potatoes
- Red onion –> Shallots or sliced yellow onion
- Extra virgin olive oil –> Avocado oil
- Garlic –> Garlic powder
- Paprika (sweet or smoked) –> Aleppo pepper or mild chili powder
- Ground coriander, cumin, cinnamon –> Store-bought shawarma spice blend
- Quinoa (cooked) –> Rice, farro, couscous, orzo, or bulgur
- Greek yogurt –> Tahini, low-fat Greek yogurt, or Skyr
- Don’t overlap veggies – Space veggies so they roast, not steam
- Go light on salmon – Thin spice coating keeps flavor balanced
- Add salmon later – Veggies need a head start
- Watch closely – Pull salmon as soon as it flakes
- Finish with acid – Lemon + salt wake it up
- Toss quinoa in – Let it soak up pan juices
- Don’t skip sauce – It makes the bowl
- Taste & tweak – Adjust salt, heat, or spice before serving
- Store in an airtight container for up to 3 days in the fridge, or freeze the salmon and vegetables for up to 2 months.
