Mexican salmon, lentil and quinoa bowl Recipe

(3 ratings)
Sending your rating
  • Healthy






10 min


30 min

There is nothing like Mexican food to greet you after a hard day’s work. This mexican bowl is packed full of protein from the salmon and quinoa and topped off with some fresh herbs and yogurt.


  • 2 salmon fillets or one large
  • 1/2 tsp cumin
  • 3 cloves of garlic
  • 1 tsp of honey (optional)
  • 1 tsp tamari (soy sauce or liquid aminos)
  • 1 onion
  • 1 red chilli
  • Coconut oil for cooking (or butter)
  • 1 tsp smoked paprika
  • 1 can of lentils
  • 100g quinoa
  • 4 tbsp yogurt (whole milk, coconut or goats)
  • Serve with lime, olive oil and chopped coriander


  • Rub the salmon in the cumin, 1 crushed garlic clove, honey and tamari and leave to the side.

  • Finely dice the onion and chilli and crush the remaining 2 garlic cloves. Remove the seeds from the chilli if you don’t like it too spicy. Place 1 tbsp of coconut oil in the pan and sauté the onion with a pinch of salt. Sauté for 5 minutes then add the chilli, garlic and smoked paprika.

  • Rinse the lentils in filtered water, drain and poor them in. Add in 100ml of filtered water and cook for 15 minutes.

  • Rinse the quinoa and pour into a pot with 220ml of filtered water and a pinch of salt. Bring to the boil then turn down to a simmer and cook with the lid on for 12 minutes. Lift the lid and turn off the heat. Fluff it with a fork then leave to sit while you make the salmon.

  • Heat a fry pan with 1/2 tbsp of oil, allow the pan to get hot. Slice the salmon into large chunks and season with pepper. Place them skin side down on the pan and cook for 3-4 minutes.

  • Place all three dishes together with yogurt, a drizzle of olive oil, fresh coriander and the juice of one lime.

More Recipe Ideas

Top Tip

Try different types of yogurt (e.g. coconut or goats) for a different spin on the dish, with very different flavours.

Explore More