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–+ servings
A vibrant salmon power bowl featuring quinoa, edamame, shredded carrots, cucumber, and cherry tomatoes, topped with sesame seeds and herbs.

Salmon Power Bowl

Transform leftover salmon into a nutritious and satisfying power bowl for a healthy lunch.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 1 bowl
Course: Lunch
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 1 cup Cooked quinoa or brown rice
Protein
  • 4 oz Flaked cooked salmon Leftover salmon works well
Vegetables
  • 1/2 cup Chopped cucumber
  • 1/4 cup Shredded carrots
  • 1/4 cup Edamame Shelled
  • 1/4 cup Cherry tomatoes Halved
Dressing
  • 1 tbsp Lemon juice
  • 1 tbsp Olive oil
  • 1 tsp Dijon mustard
  • Pinch Salt
  • Pinch Black pepper
Optional Toppings
  • 1 tbsp Sesame seeds
  • 1 tbsp Chopped fresh herbs e.g., parsley, cilantro

Equipment

  • Bowl
  • Knife
  • Cutting board

Method
 

  1. In a bowl, add your base of quinoa or brown rice.
  2. Top the base with the flaked salmon.
  3. Arrange the cucumber, carrots, edamame, and cherry tomatoes around the salmon.
  4. In a small bowl or jar, whisk together the lemon juice, olive oil, Dijon mustard, salt, and pepper for the dressing.
  5. Drizzle the dressing over the bowl.
  6. Add any optional toppings like sesame seeds or fresh herbs.
  7. Serve immediately.

Notes

Feel free to customize your power bowl with other vegetables or grains you have on hand. This recipe is a guideline for using up leftover salmon.

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