Salmon Quinoa Bowls with Lemon Dill Yogurt Sauce

Name: Salmon Quinoa Bowls with Lemon Dill Yogurt Sauce | Recipes | Trident Seafoods
Yield: 2 servings
Ingredients: 2 Trident Seafoods Alaska Salmon Burgers (pan-seared, cooled, and chopped into bite-sized chunks); 1 cup uncooked quinoa (or as per package instructions); 2 cups arugula; 1 ripe avocado, sliced; 1 cup cherry tomatoes, halved; 1/2 cucumber, sliced; 1/4 cup pickled red onions; Fresh dill, for garnish; 1 cup Greek yogurt; 2 Tbsp extra virgin olive oil (EVOO); 1/2 tsp salt; Juice of 1/2 lemon; Zest of 1/2 lemon; 1 small garlic clove, minced; 1–2 tsp finely chopped fresh dill (optional, but recommended); Ground black pepper to taste

25 minutes 2 servings

Protein-packed with delicious salmon burgers and fluffy quinoa, this recipe is a colorful combo of texture and taste with crisp veggies and creamy avocado. A tangy, herb-infused yogurt sauce ties everything together. Whether you're meal-prepping for the week or whipping up a quick dinner, this recipe delivers a deliciously balanced bite.

Ingredients

For the Bowl:

2 Trident Seafoods Alaska Salmon Burgers (pan-seared, cooled, and chopped into bite-sized chunks)
1 cup uncooked quinoa (or as per package instructions)
2 cups arugula
1 ripe avocado, sliced
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 cup pickled red onions
Fresh dill, for garnish

Lemon Dill Yogurt Sauce:

1 cup Greek yogurt
2 Tbsp extra virgin olive oil (EVOO)
1/2 tsp salt
Juice of 1/2 lemon
Zest of 1/2 lemon
1 small garlic clove, minced
1–2 tsp finely chopped fresh dill (optional, but recommended)
Ground black pepper to taste

Directions

Cook the Quinoa. Rinse quinoa under cold water, then cook according to package instructions. Fluff with a fork and let cool slightly.
Pan-Sear the Salmon Burgers. Heat a bit of oil in a skillet over medium heat. Cook salmon burgers according to package directions, until golden and cooked through. Let cool slightly, then chop into bite-sized chunks.
Make the Yogurt Sauce. In a small bowl, whisk together Greek yogurt, olive oil, salt, lemon juice and zest, garlic, dill (if using), and black pepper. Taste and adjust seasoning if needed. Refrigerate until ready to use.
Assemble the Bowls. In each bowl, layer a scoop of quinoa and a handful of arugula. Top with chopped salmon, avocado slices, cherry tomatoes, cucumber, and pickled red onions. Garnish with fresh dill.
Drizzle & Serve Spoon the lemon dill yogurt sauce generously over each bowl. Serve immediately and enjoy!