Instant Pot Salmon Bowls Recipe
This Instant Pot Salmon Bowls recipe is a great way to have delicious toasted chickpeas, quinoa, flaky salmon, and delicious cucumber and tomato toppings all served in a small bowl.
Serving4 servings
Ingredients
Toasted Chickpeas
- 2 cans chickpeas, drained, rinsed, and patted dry
- 1 Tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon oregano
Quinoa
- 1 cup quinoa
- 2 cups water
- ½ teaspoon salt
- 1 teaspoon olive oil
Salmon
- 1 pound salmon, cut into 4 filets
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon oregano
Toppings
- 1 cucumber, diced
- 1 ½ cups cherry tomatoes, halved
- 1 cup pitted kalamata olives
- 1 cup hummus
- ¾ cup crumbled feta cheese
- ½ cup chopped fresh parsley
Instructions
Toasted Chickpeas
- Prep. Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Season the chickpeas. Toss chickpeas with olive oil, salt, pepper, garlic powder, and oregano.
- Bake. Spread the chickpeas over the prepared baking sheet and bake for 20-25 minutes, or until crispy.
Quinoa
- Rinse. Rinse the quinoa under cold water.
- Cook the quinoa. Combine the quinoa, water, salt, and olive oil in a medium saucepan. Bring the water to a boil. Reduce the heat to low, cover and simmer for 15 minutes.
- Fluff. Remove the saucepan from the heat, uncover, and fluff the quinoa with a fork.
Instant Pot Salmon
- Season the salmon. Season the salmon filets with salt, pepper, garlic powder, and oregano.
- Cook. Place the salmon filets, skin-side-down, on top of a trivet in the Instant Pot. Cook on high pressure for 3 minutes before performing a manual release.
- Assemble the salmon bowls: Divide the quinoa between 4 bowls (each bowl will serve 1 person). Divide the toasted chickpeas between the bowls. Divide the cucumber, cherry tomatoes, and Kalamata olives between the bowls. Lay a salmon filet on top of each bowl along with a large dollop of hummus. Sprinkle each serving with feta cheese and garnish with parsley.
Notes
If you don't love quinoa or might not have any on hand, you can use cauliflower rice, brown rice, jasmine rice, or any of your favorite rice options in its place for this delicious meal.
Nutrition
Calories: 614 kcal · Carbohydrates: 45 g · Protein: 39 g · Fat: 32 g · Saturated Fat: 7 g · Polyunsaturated Fat: 8 g · Monounsaturated Fat: 14 g · Cholesterol: 87 mg · Sodium: 2605 mg · Potassium: 1271 mg · Fiber: 10 g · Sugar: 3 g · Vitamin A: 1300 IU · Vitamin C: 25 mg · Calcium: 264 mg · Iron: 6 mg