Salmon with Roasted Veg Quinoa and Avocado Sauce

Happy Mondayyy! I hope those of you in the snowy parts of the world are loving the snow and staying snuggly the warm with lots of tasty food 🙂

This week’s meal prep was inspired by last week’s meal prep, actually! I loved the roasted veg quinoa I made and thought it would be so tasty with the salmon in my freezer and a nice, fresh, bright avocado sauce, so here we are! Let’s break it down:

  • Roasted veg quinoa – I love the texture of the quinoa and everything is better with roasted veg, right?? I used cumin and chili powder in mine, but you can go in whatever direction you want with the spices!
  • Salmon – I used my precut filets of salmon from butcherbox, but you can use whatever you want here! Again, the seasoning is up to you, just make sure it plays nicely with what you used for the veg. I personally like going with something a bit spicy since I’m pairing it with the avocado sauce
  • Avocado sauce – this is a new fav for me! So tasty, bright, and came together so so quickly. Just throw all the ingredients in a blender/food processer and you’re done! You can also mix up the herbs you use, basil would be super tasty too

I think it’s another successful meal prep! And I used to shy away from using fish in my meal prep but as long as you cook it well you won’t get a fish-y smell when you reheat it. I think baking it helps too, instead of doing your original cooking on the stovetop, but that might just be me. Let me know if you have any fish cooking tips!

Salmon and Roasted Veg Quinoa
makes 5 servings


for the quinoa

  • 1 cup quinoa
  • 1 1/2 cups water (+1/2 cup if using red quinoa)
  • 1 tsp salt, plus more to taste
  • 2 small heads broccoli
  • 2 red bell peppers
  • 1/2 red onion
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp chili powder

for the salmon

  • 4-5 salmon filets
  • 2 tbsp oil
  • 2 tbsp spicy spice blend, or 1 tbsp each cumin chili powder
  • 2 tsp salt (omit if your spice blend already has salt in it)

for serving

  • avocado sauce, see recipe below

How to do it

  1. prep the veg & oven: preheat your oven to 425*. cut the broccoli into small florets and the bell peppers and onion into 1/2″ pieces
  2. roast the veg: place the veggies onto two large sheet pans. drizzle the veggies in each pan with half of the olive oil, salt, cumin, and chili powder, adding more to taste. toss to combine and bake in preheated oven for 15-20 minutes until softened
  3. make the quinoa: while the veg are roasting, start the quinoa. combine the quinoa, water, and 1/2 tsp salt. bring to a boil and then reduce to a simmer for 15-20 minutes until all water has been absorbed
  4. make the salmon: once the veggies are done, reduce the oven temp to 375*. place each salmon filet skin side down on a large sheet pan. drizzle them with the oil and spices and rub to coat. bake for 9-11 minutes or until the fish flakes easily. let cool completely before storing
  5. finish the quinoa: combine the cooked quinoa and roasted veg. let cool completely before storing
  6. serve and enjoy: place 1/5th of the quinoa on a plate and top with the desired amount of salmon. microwave for 1:30-2:00 until heated through. top with the avocado sauce and enjoy!

Avocado sauce
makes ~1 cup


  • 1 avocado
  • juice of 1 lime
  • 1 clove of garlic, peeled
  • 1-2 sprigs of mint
  • 3 Tbsp olive oil
  • 3 Tbsp water, plus more to taste
  • 1/2 tsp salt, plus more to taste

How to do it

  1. combine all ingredients in a food processor or blender until smooth. taste and adjust seasoning, adding additional water until you get the thickness you want.
  2. serve and enjoy!


Leave a Reply