Blackened Salmon Bowl with Avocado and Quinoa

Prep: 15 mins | Cook: 20 mins | Servings: 2

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Introduction

blackened salmon bowl layers bold Cajun-spiced salmon with creamy avocado, fluffy quinoa, and crisp veggies for a nourishing, restaurant-worthy meal at home. The seared spice crust brings smoky heat that contrasts beautifully with cool greens and a tangy yogurt-lemon drizzle. It’s protein-packed, rich in omega-3s, and ready in about 30 minutes—perfect for weeknights or fresh, make-ahead lunches.

Ingredients

For the Salmon

• 2 salmon fillets, 6 oz each (170 g)
• 1 tbsp olive oil (15 ml)
• 1 tsp smoked paprika (5 g)
• ½ tsp garlic powder (2 g)
• ½ tsp onion powder (2 g)
• ¼–½ tsp cayenne, to taste
• ½ tsp kosher salt (3 g)
• ¼ tsp black pepper (1 g)

For the Bowl

• 1 cup cooked quinoa (185 g)
• 1 cup baby spinach or mixed greens (30 g)
• ½ avocado, sliced
• ½ cup cherry tomatoes, halved (75 g)
• ¼ cup cucumber, diced (40 g)
• 2 tbsp thinly sliced red onion (20 g)

Yogurt Lemon Drizzle

• 2 tbsp Greek yogurt (30 g)
• 1 tbsp fresh lemon juice (15 ml)
• 1 tsp Dijon mustard (5 g)
• 1 tsp honey (5 ml)
• Salt and pepper, to taste

Step-by-Step Instructions

1. Cook quinoa: Prepare according to package directions if not made ahead. Fluff with a fork and let steam off so grains stay light.
2. Season salmon: Pat fillets dry. Mix paprika, garlic powder, onion powder, cayenne, salt, and pepper; rub all over salmon to coat evenly.
3. Sear to blacken: Heat olive oil in a nonstick skillet over medium-high. Place salmon skin-side down; cook 4–5 minutes until the spices darken and skin is crisp. Flip and cook 3–4 minutes more, until the thickest part flakes easily (125–130°F / 52–54°C for medium).
4. Make the drizzle: Whisk yogurt, lemon juice, Dijon, honey, salt, and pepper until smooth. Adjust with more lemon for tang or honey for sweetness.
5. Assemble bowls: Divide quinoa between two bowls. Add spinach, avocado, tomatoes, cucumber, and red onion. Top each with a salmon fillet.
6. Finish & serve: Drizzle with yogurt sauce and add a squeeze of fresh lemon. Serve warm or room temperature; leftovers hold well for meal prep.

FAQs

Can I bake the salmon instead?

Yes. Roast at 425°F (220°C) for 10–12 minutes, depending on thickness. For a darker crust, broil the last 1–2 minutes, watching closely.

What can I use instead of quinoa?

Try brown rice, farro, couscous, or cauliflower rice. Keep portions similar (about ½ cup cooked per bowl) for balance.

How do I make it spicier?

Increase cayenne to ¾–1 tsp, or add a dash of hot sauce to the yogurt drizzle for extra kick.

Recipe by Ana — Los Angeles, USA (10 years of professional cooking)

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