Baked Salmon and Quinoa Power Bowl

A pescatarian lunch for one. Quantities are for a single portion; multiply them to batch cook.

At a glance

  • 676 kcal, 47g protein, 50g carbs, 30g fat and 8g fibre per serving (approximate)
  • About 20 minutes, preparation and cooking
  • Estimated cost £4.25–£5.35 per serving. This is an estimate from representative UK own-brand prices (reviewed 2026-10-05), not a live supermarket price; see how cost estimates work.

Ingredients

  • 150g salmon fillet
  • 80g quinoa (dry weight)
  • 2 generous handfuls baby spinach (about 60g)
  • 50g cucumber
  • 1 tbsp lemon dressing
  • 10g pumpkin seeds

Method

  1. Cook the quinoa according to its packet instructions, then drain and cool slightly.
  2. Heat the oven to 200°C (180°C fan). Bake the salmon fillet for 12-18 minutes, until cooked through and it flakes or slices easily.
  3. Rinse baby spinach, then slice or chop cucumber.
  4. Arrange salmon fillet, quinoa, baby spinach, cucumber and pumpkin seeds in a bowl and finish with lemon dressing. Keep the dressing separate if packing ahead.

Making it ahead

Cool it, get it into the fridge within one to two hours and eat it within two days; freeze portions you will not reach in time. Reheat until steaming hot all the way through. How we handle food safety.

Allergens

Contains, based on the usual UK form of each ingredient: Fish. May contain, depending on the product: Mustard. This is not a label check and is not an allergen-free guarantee; always read the packaging.

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