

LUNCH & DINNER
Aug 28, 2025
Roasted tomato salmon quinoa bowl
4 servings
30 minutes
30 minutes
Servings: 4 | Cook Time: 30 minutes | Dairy-free, gluten-free, high-protein
A high-protein dish rich in omega-3s, this bowl combines the intense roasted tomato flavor with a light and refreshing garlicky salmon.
Appliances & Utensils
Small pot & lid
Sheet pan
Parchment paper
Knife & cutting board
Measuring cups & spoons
Ingredients
For the quinoa:
1 1/2 cups dry quinoa, rinsed and drained
3 cups water
For the vegetables:
1 tablespoon extra-virgin olive oil - My favorite is Kosterina, get 15% off with code GRACE05737
1/4 teaspoon kosher salt
2 cups cherry tomatoes, washed
1 squash, washed and sliced
For the salmon:
4 salmon filets
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
For the topping:
4 tablespoons avocado mayonnaise
1 tablespoon crunchy chili oil
Instructions
Cook the quinoa: In a medium pot, combine 1 ½ cups rinsed quinoa with 3 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
Prepare the vegetables: Preheat the oven to 400°F. Place 2 cups washed cherry tomatoes and 1 sliced squash on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil and season with 1/4 teaspoon kosher salt. Roast for 10 minutes.
Prepare the salmon: Remove pan from oven and place 4 salmon filets on a the parchment-lined baking sheet. Sprinkle evenly with 1/4 teaspoon kosher salt, ¼ teaspoon garlic powder, and ¼ teaspoon onion powder. Return to oven to cook for 12 to 15 minutes, or until salmon reaches an internal temperature of 145°F.
Prepare the sauce: In a small bowl, combine 4 tablespoons avocado mayonnaise and 1 tablespoon crunchy chili oil. Mix until combined.
Serve: In each bowl, add a scoop of quinoa and top with the roasted vegetables and salmon. Top with spicy mayo and enjoy!
Pro Tip: Be sure to rinse the quinoa well in a small colander prior to cooking to improve the taste.
For vegetarian/vegan dietary restrictions: Instead of the salmon, consider preparing tempeh marinated in coconut aminos prior to baking.
More Resources
I hope you enjoy! For more recipes, check out the recipe box or the weekly meal plans. You can follow along with me on Instagram, TikTok, or YouTube, and shop my favorite brands at a discount.
Best,
Grace
P.S. - If you enjoyed this recipe, consider forwarding it to your friends and family. Your recommendations mean the world to me and it’s a great way to help more people live healthier lives!
Comments
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delivered to you
From meal plans to easy recipes and wellness strategies — everything you need to support your health journey, straight to your inbox.
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LUNCH & DINNER
Aug 28, 2025
Roasted tomato salmon quinoa bowl
4 servings
30 minutes
A high-protein dish rich in omega-3s, this bowl combines the intense roasted tomato flavor with a light and refreshing garlicky salmon.
Servings: 4 | Cook Time: 30 minutes | Dairy-free, gluten-free, high-protein
A high-protein dish rich in omega-3s, this bowl combines the intense roasted tomato flavor with a light and refreshing garlicky salmon.
Appliances & Utensils
Small pot & lid
Sheet pan
Parchment paper
Knife & cutting board
Measuring cups & spoons
Ingredients
For the quinoa:
1 1/2 cups dry quinoa, rinsed and drained
3 cups water
For the vegetables:
1 tablespoon extra-virgin olive oil - My favorite is Kosterina, get 15% off with code GRACE05737
1/4 teaspoon kosher salt
2 cups cherry tomatoes, washed
1 squash, washed and sliced
For the salmon:
4 salmon filets
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
For the topping:
4 tablespoons avocado mayonnaise
1 tablespoon crunchy chili oil
Instructions
Cook the quinoa: In a medium pot, combine 1 ½ cups rinsed quinoa with 3 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
Prepare the vegetables: Preheat the oven to 400°F. Place 2 cups washed cherry tomatoes and 1 sliced squash on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil and season with 1/4 teaspoon kosher salt. Roast for 10 minutes.
Prepare the salmon: Remove pan from oven and place 4 salmon filets on a the parchment-lined baking sheet. Sprinkle evenly with 1/4 teaspoon kosher salt, ¼ teaspoon garlic powder, and ¼ teaspoon onion powder. Return to oven to cook for 12 to 15 minutes, or until salmon reaches an internal temperature of 145°F.
Prepare the sauce: In a small bowl, combine 4 tablespoons avocado mayonnaise and 1 tablespoon crunchy chili oil. Mix until combined.
Serve: In each bowl, add a scoop of quinoa and top with the roasted vegetables and salmon. Top with spicy mayo and enjoy!
Pro Tip: Be sure to rinse the quinoa well in a small colander prior to cooking to improve the taste.
For vegetarian/vegan dietary restrictions: Instead of the salmon, consider preparing tempeh marinated in coconut aminos prior to baking.
More Resources
I hope you enjoy! For more recipes, check out the recipe box or the weekly meal plans. You can follow along with me on Instagram, TikTok, or YouTube, and shop my favorite brands at a discount.
Best,
Grace
P.S. - If you enjoyed this recipe, consider forwarding it to your friends and family. Your recommendations mean the world to me and it’s a great way to help more people live healthier lives!
healthy recipe, easy recipe, gluten-free recipe
Comments
Healthy inspiration,
delivered to you
From meal plans to easy recipes and wellness strategies — everything you need to support your health journey, straight to your inbox.

LUNCH & DINNER
Aug 28, 2025
Roasted tomato salmon quinoa bowl
4 servings
30 minutes
Servings: 4 | Cook Time: 30 minutes | Dairy-free, gluten-free, high-protein
A high-protein dish rich in omega-3s, this bowl combines the intense roasted tomato flavor with a light and refreshing garlicky salmon.
Appliances & Utensils
Small pot & lid
Sheet pan
Parchment paper
Knife & cutting board
Measuring cups & spoons
Ingredients
For the quinoa:
1 1/2 cups dry quinoa, rinsed and drained
3 cups water
For the vegetables:
1 tablespoon extra-virgin olive oil - My favorite is Kosterina, get 15% off with code GRACE05737
1/4 teaspoon kosher salt
2 cups cherry tomatoes, washed
1 squash, washed and sliced
For the salmon:
4 salmon filets
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
For the topping:
4 tablespoons avocado mayonnaise
1 tablespoon crunchy chili oil
Instructions
Cook the quinoa: In a medium pot, combine 1 ½ cups rinsed quinoa with 3 cups water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
Prepare the vegetables: Preheat the oven to 400°F. Place 2 cups washed cherry tomatoes and 1 sliced squash on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil and season with 1/4 teaspoon kosher salt. Roast for 10 minutes.
Prepare the salmon: Remove pan from oven and place 4 salmon filets on a the parchment-lined baking sheet. Sprinkle evenly with 1/4 teaspoon kosher salt, ¼ teaspoon garlic powder, and ¼ teaspoon onion powder. Return to oven to cook for 12 to 15 minutes, or until salmon reaches an internal temperature of 145°F.
Prepare the sauce: In a small bowl, combine 4 tablespoons avocado mayonnaise and 1 tablespoon crunchy chili oil. Mix until combined.
Serve: In each bowl, add a scoop of quinoa and top with the roasted vegetables and salmon. Top with spicy mayo and enjoy!
Pro Tip: Be sure to rinse the quinoa well in a small colander prior to cooking to improve the taste.
For vegetarian/vegan dietary restrictions: Instead of the salmon, consider preparing tempeh marinated in coconut aminos prior to baking.
More Resources
I hope you enjoy! For more recipes, check out the recipe box or the weekly meal plans. You can follow along with me on Instagram, TikTok, or YouTube, and shop my favorite brands at a discount.
Best,
Grace
P.S. - If you enjoyed this recipe, consider forwarding it to your friends and family. Your recommendations mean the world to me and it’s a great way to help more people live healthier lives!
Comments
Healthy inspiration, delivered to you
From meal plans to easy recipes and wellness strategies — everything you need to support your health journey, straight to your inbox.
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Follow me on Instagram
@graceandgreens.blog
Get healthy meal inspiration straight to your inbox!
Sign up for the newsletter to receive weekly meal plans, wellness tips, and other resources to make healthy eating easier for you!
Grace and Greens, LLC, All Rights Reserved
Website design by Say-so Design • Branding photos by Photos by Cassie
Grace and Greens, LLC, All Rights Reserved
Website design by Say-so Design
Branding photos by Photos by Cassie
Follow me on Instagram
@graceandgreens.blog
Get healthy meal inspiration straight to your inbox!
Sign up for the newsletter to receive weekly meal plans, wellness tips, and other resources to make healthy eating easier for you!
Grace and Greens, LLC, All Rights Reserved
Website design by Say-so Design • Branding photos by Photos by Cassie
Follow me on Instagram
@graceandgreens.blog
Get healthy meal inspiration straight to your inbox!
Sign up for the newsletter to receive weekly meal plans, wellness tips, and other resources to make healthy eating easier for you!
Grace and Greens, LLC, All Rights Reserved
Website design by Say-so Design • Branding photos by Photos by Cassie




