Dinner, Lunch

Salmon and Asparagus Quinoa Bowl

  • Prep 5 mins
  • Total 27 mins
  • Easy
  • Serves 2

With the Ninja Speedi, healthy cooking is a breeze. After I put all of the ingredients in my Ninja Speedi it does all the work and I get ahead on kitchen clean up – It’s a win-win!

Tip: You can use any type of quinoa you like in this recipe.


  • Contains Fish

Tip: Allergy Advice

This dish contains the following allergens: Fish

Cooking mode

Step-by-step instruction without your screen going to sleep


  • 1 cup quinoa, rinsed
  • 1 1/2 cups chicken broth


  • 1 small bunch asparagus
  • 2 salmon filets (approx. 6 ounces each)
  • 1 tablespoon lemon pepper seasoning, divided
  • 2 tablespoons olive oil, divded
  • Kosher salt, as desired


  • Tzatziki sauce
  • Balsamic glaze
  • Whole grain mustard


  • Measuring Cups
  • Silicone-Tipped Tongs
  • Step 1

    Place all level 1 ingredients in the pot and stir to combine.

  • Step 2

    Pull out the legs on the Crisper Tray, then place the tray in the elevated position in the pot.

  • Step 3

    Place the salmon and asparagus on a cutting board or plate. Season the salmon with half of the lemon pepper seasoning, half of the olive oil, and salt. Then, season the asparagus with the remaining lemon pepper seasoning, olive oil, and salt.

  • Step 4

    Place the asparagus on top of the crisper tray and place the salmon directly on top of the asparagus. Close the lid and flip the SmartSwitch™ to RAPID COOKER.

  • Step 5

    Select SPEEDI MEALS, set temperature to 350°F, and set time to 12 minutes. Press START/STOP to begin cooking (the unit will steam for approximately 10 minutes before crisping).

  • Step 6

    Meanwhile, if desired, prepare balsamic mustard sauce by combining the balsamic glaze and mustard in a small bowl. Whisk until combined, then set aside.

  • Step 7

    When cooking is complete, transfer the salmon and asparagus to a plate. Then use silicone-tipped tongs to grab the center handle and remove the tray from the unit. Stir the quinoa and serve with salmon, asparagus, and toppings as desired.