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12Aug, 23
Clean Food Love
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Salmon Balls + Herbed Quinoa for Meal Prep

Are you looking for a FUN way to turn that fish in your fridge into a super tasty, fun, and quick lunch or snack for your family?

I’ve got you covered with this creative gluten-free recipe!

Salmon balls are a crowd-pleaser – and easier than they may seem to put together.

Thanks to the fresh herbs and garlic, these little balls are completely delectable!

Excellent for meal prep!

🐟Wild salmon contains an antioxidant called astaxanthin, which is what makes the wild salmon meat a beautiful dark pink to red color. It’s because of its natural diet!

Although wild-caught salmon typically costs a bit more than farmed salmon, it’s definitely worth its weight!

Wild-caught salmon has more vitamins, minerals, and anti-inflammatory benefits.

I try to purchase salmon when I notice wild-caught salmon is on SALE. If it’s a really great sale, then maybe I’ll stock the freezer too.

What about Quinoa?

✅ If you haven’t tried quinoa yet, now is the time! And if you HAVE tried it and didn’t love it, try it again …

… and this time be sure to rinse the quinoa granules first using a fine mesh strainer – since that can help with the bitter/earthy flavor some varieties can have!

🔥 Quinoa has earned superfood status because of its impressive nutritional profile.

It’s a good source of several important minerals, and it appears to help lower blood sugar levels

AND aid in weight loss because it’s packed with protein and fiber.

🌾 Even though it’s considered a grain, it’s not really a grain (it’s a seed) – and that means it can be enjoyed by people who are sensitive to gluten.


Medical News Today


💡Looking for more DELICIOUS salmon bowl recipes for meal prep? We’ve got you covered!

Lunchbox-friendly Salmon Bowls

Honey Salmon Bowls

Garlic Herb Salmon Bowls

Tropical Salmon Meal Prep Bowl

CFC Salmon FIT Bowls

4 servings


Salmon balls:

  • 12 oz fresh skinless salmon filets

  • 1/3 cup almond flour

  • 1 Tbsp cornstarch or arrowroot powder

  • 2 green onions or chives, sliced thin

  • a small handful of fresh dill, finely chopped

  • 1 large egg, lightly beaten

  • 1 Tbsp dijon mustard

  • 2 fresh garlic cloves, minced

  • sea salt and ground pepper, to taste

  • avocado oil

Herbed quinoa:

  • 2 cups cooked quinoa

  • 1 small organic lemon, zest, and juice of

  • a handful of fresh dill, finely chopped

  • a handful of fresh cilantro or parsley, finely chopped

  • sea salt and ground pepper, to taste

For the meal prep bowls:

  • lemon wedges

  • plain Greek yogurt


Preheat your oven to 400 degrees f. and line a large baking sheet with parchment paper. Lay your salmon filets on the baking sheet and bake for about 12 minutes, or until flaky.

Allow your salmon to cool until you can safely handle it, then flake the cooked fish using two forks and transfer your flaked salmon to a large bowl.

Replace the parchment paper from the baking sheet with a fresh one.
In your bowl with the flaked salmon add all the remaining salmon ball ingredients except for the oil.

Stir well to combine, then form into 16-even meatballs.
Place your salmon meatballs onto your prepared baking sheet with space in between each then spritz lightly with a bit of avocado oil.

Bake for about 15 minutes, flipping halfway.

Combine your cooked quinoa, lemon juice, zest, and fresh herbs, and season to taste with sea salt and pepper in a medium bowl. Fluff together using a fork.

Divide your herbed quinoa equally among your meal prep containers.

Top quinoa equally with salmon balls, a dollop of yogurt if desired, and lemon wedges.

Garnish with any extra dill and green onions as desired.
Keep your meal prep containers refrigerated for no more than 3 days.

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