High Protein Salmon and Halloumi Lunch Bowl
This high-protein salmon quinoa bowl is a balanced, nutrient-dense meal made with whole food ingredients. Featuring crispy pan-seared salmon, fluffy quinoa, golden halloumi, and fresh greens, it’s rich in protein, fiber, and healthy fats. Perfect for a satisfying, macro-friendly lunch or light dinner that keeps you full and energized.
Equipment
- 1 Frying Pan
- 1 medium pot
Ingredients
- 125 g (4.4 oz) salmon fillet , with skin
- 1 cup cooked quinoa
- 30 g (1 oz) halloumi cheese , sliced
- 40 g (1.5 oz) lamb's lettuce , or leafy greens of choice
- 30 g (1 oz) feta cheese , crumbled
- ½ tbsp (5g) sunflower seeds
- 2 tsp extra virgin olive oil , divided
- sriracha , to taste
- salt , to taste
Instructions
- Cook the quinoa. Make sure to check out my quinoa cooking guide.
- Pat the salmon dry and season evenly with salt, cayenne pepper, garlic powder, onion powder, dried basil, dried parsley, dried thyme, paprika, sesame oil and soy sauce. Check out my salmon prepping guide for more information.
- Heat 1 tsp of olive oil in a frying pan over high heat. Place the salmon skin-side down and sear for about 2 minutes, until the skin is crispy. Flip and cook for another 2–3 minutes per side, or until golden on the outside and cooked through.
- In the same pan, cook the halloumi slices for 1–2 minutes per side until golden and slightly crispy.
- In a large bowl, add the cooked quinoa and lamb’s lettuce. Top with the salmon and halloumi.Crumble feta over the top and sprinkle with sunflower seeds.
- Drizzle with the remaining olive oil and sriracha. Adjust salt to taste and serve immediately.
Notes
- High-protein & filling: This bowl is rich in protein and fiber, making it ideal for a satisfying, balanced meal.
- Crispy salmon tip: Always start skin-side down in a hot pan and avoid moving it too early for the best texture.
- Quinoa tip: Rinse quinoa before cooking to remove bitterness and improve flavor.
- Make it dairy-free: Skip feta and halloumi or use plant-based alternatives.
- Meal prep friendly: Cook quinoa ahead of time and store in the fridge for up to 4 days.
- Customize it: Add avocado, roasted vegetables, or swap quinoa for rice or couscous.
- Spice level: Adjust sriracha to your preference or replace with a milder sauce.