Eating gluten-free because of celiac disease has taught me something important: food should support your body, not work against it. When ingredients are simple, whole, and intentionally chosen, meals become easier to digest, more satisfying, and genuinely energizing.

This Lemon Herb Salmon Power Bowl is one of my favorite examples of that philosophy. It’s bright, nourishing, and naturally gluten-free — made without processed substitutes, hidden additives, or sauces that require decoding ingredient labels. Just real food that tastes good and feels good.

I reach for this recipe when I want a balanced meal that delivers protein, fiber, and healthy fats without heaviness. It’s easy enough for a weeknight, elegant enough to feel special, and flexible enough to adapt to what you have on hand.

If you’re managing celiac disease, eating gluten-free for wellness, or simply trying to build more intentional meals, this bowl is a reliable, grounding option.

Serves: 1–2

Time: ~30 minutes

Ingredients:

For the Salmon

2 salmon fillets (6–8 oz each)
1 tbsp extra-virgin olive oil
Juice and zest of ½ lemon
1 small garlic clove, minced
1 tsp fresh dill or parsley, finely chopped
Sea salt and black pepper, to taste

For the Grain Base:

1 cup cooked quinoa (rinsed before cooking)
Pinch of turmeric and black pepper (optional)

For the Vegetables:

1 cup broccoli florets
½ small zucchini, sliced
½ red bell pepper, sliced
1 tsp olive oil
Salt and pepper

For the Bowl:

1 cup baby spinach or arugula
¼ avocado, sliced
1 tbsp sunflower or pumpkin seeds

Lemon-Herb Drizzle:

2 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 tsp Dijon mustard (gluten-free)
Fresh cracked pepper

Instructions:

Prepare the Salmon
In a small bowl, mix olive oil, lemon juice and zest, garlic, herbs, salt, and pepper. Rub evenly over the salmon and set aside for 5 minutes.
Cook the Quinoa
Cook quinoa using a 1:2 ratio of quinoa to water. Once fluffy, stir in turmeric and black pepper if using.
Cook the Vegetables
Heat olive oil in a skillet over medium heat. Add broccoli, zucchini, and bell pepper. Sauté 6–8 minutes until tender but still vibrant. Season lightly.
Cook the Salmon
Heat a non-stick pan over medium heat. Cook salmon skin-side down for 3–4 minutes, flip, and cook another 3–4 minutes until just opaque.
(Alternatively, bake at 400°F for 12–15 minutes.)
Make the Dressing
Whisk olive oil, lemon juice, Dijon mustard, and cracked pepper until emulsified.
Assemble the Bowl
Start with quinoa, add greens, layer vegetables and salmon, then top with avocado, seeds, and lemon-herb drizzle.

Tips & Variations

Low-FODMAP: Skip garlic and use lemon zest + herbs only
Extra protein: Add soft-boiled eggs or chickpeas
Mediterranean twist: Add olives and cherry tomatoes
Spicy: Finish with red pepper flakes or chili oil

For more recipes like this, click this link:

https://apps.apple.com/us/app/wholerootsrecipes/id6749336989