Baked salmon quinoa bowl

Name: Baked salmon quinoa bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 portions

Fully cooked salmon flaked over quinoa with cucumber, edamame and a lemon-yogurt dressing. Salmon is a lower-mercury choice.

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Portions

Ingredient quantities update automatically. Cooking times may need a little adjustment when you change the batch size.

For 4 portions. Tick items as you go — nothing is changed for anyone else.

This recipe contains foods that can contribute to a varied and balanced diet during pregnancy.

Step 1. Heat the oven to 200°C and bake the salmon for 12–15 minutes, until opaque and flaking easily.
Step 2. Cook the quinoa for 15 minutes and the edamame for 4 minutes, then drain both.
Step 3. Mix the yogurt with the lemon juice for the dressing.
Step 4. Flake the salmon over the quinoa, add the cucumber and edamame and spoon over the dressing.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

During pregnancy, cook meat, poultry, fish and eggs thoroughly to the safe internal temperatures published by the Government of Canada — no runny yolks or pink poultry.
Use pasteurized milk, cheese, yogurt and juice only, and avoid unpasteurized dairy.
Refrigerate leftovers within two hours, keep the fridge at 4°C or below, and reheat once until steaming hot throughout.
Wash all raw fruit and vegetables under running water before use.
No alcohol is used in this recipe.
Health Canada advises choosing lower-mercury fish such as salmon, trout, Arctic char, haddock, cod, sole and canned light tuna during pregnancy, and limiting higher-mercury fish such as fresh or frozen tuna, shark, swordfish, marlin, orange roughy and escolar.

Ingredient brands and substitutions can change allergen content. Always check the labels on the products you buy.

Food safety for pregnant people — Government of Canada, reviewed 9 September 2026
Mercury in fish — consumption advice — Health Canada, reviewed 9 September 2026