Instant Pot Salmon Bowls

Dinner recipes like 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.

After trying this recipe with the whole family, you will find this making it into your regular rotation for your menu, especially if you love to meal prep for the week in an airtight glass container. With thick salmon portions, seasoned chickpeas, and an amazing Greek salsa topping, you and everyone else will be perfectly satisfied, making this the best family dinner recipe!

Ingredient Notes

Toasted chickpeas 

• Chickpeas, drained, rinsed, and patted dry 
• Olive oil 
• Salt 
• Ground black pepper 
• Garlic powder
• Oregano 

Quinoa 

• Quinoa 
• Water 
• Salt 
• Olive oil 

Salmon:

• Fresh salmon fillets 
• Salt 
• Black pepper 
• Garlic powder 
• Oregano 

To assemble 

• Cucumber, diced 
• Cherry tomatoes, halved  
• Pitted kalamata olives
• Hummus 
• Crumbled feta cheese 
• Chopped fresh parsley 

How to Make Instant Pot Salmon Bowls

Toast the chickpeas

1. Prep. Preheat the oven to 400°F and line a baking sheet with parchment paper. 
2. Season the chickpeas. Toss chickpeas with olive oil, salt, pepper, garlic powder, and oregano.
3. Bake. Spread the chickpeas over the prepared baking sheet in a single layer and bake for 20-25 minutes, or until crispy.

For the quinoa

1. Rinse. Rinse the quinoa under cold water.
2. 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.
3. Fluff. Remove the saucepan from the heat, uncover, and fluff the quinoa with a fork.

For the Salmon

1. Season the salmon. Season the salmon filets with salt, pepper, garlic powder, and oregano.
2. Cook. Place the salmon filets, skin-side-down, on top of a trivet in the Instant Pot. Cooking salmon on high pressure for 3 minutes before performing a manual release (quick 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 the cooked salmon filet on top of each bowl along with a large dollop of hummus. Sprinkle each serving with feta cheese and garnish with parsley for the complete meal. 

Quinoa Substitutions

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.

Toppings Ideas

A simple way to add more fresh flavors or fresh veggies is by toppings. Here are a few suggested toppings: sesame seeds, sriracha mayo, creamy avocado sauce, green onions, lemon juice, lemon slices, or coconut aminos.

Storing Suggestions

Store any leftover salmon in an airtight container in the fridge until the next day, or up to 5 days from making the ultimate nutritious meal. 

Other Instant Pot Recipes You Might Like

• Instant Pot Honey Sesame Chicken
• Instant Pot Creamy Macaroni and Cheese
• Instant Pot Easy Mac and Cheese
• Instant Pot Cheesy Chicken and Rice