Make the crème fraîche dressing by combining 1/2 cup of creme fraiche, 1 tbsp freshly minced dill, 2 spring onions (finely chopped), 1 tbsp lemon juice, the zest from one lemon, 2 tbsp cold water, 1 garlic clove minced, and a pinch of salt and black pepper to taste. Set it aside until the bowl is ready to assemble.
Cook the quinoa. First, rinse the quinoa. Add it to a pot with 2 cups of boiling water (over medium heat) and a pinch of salt. Bring the quinoa and water to a boil. Then, lower the heat to medium-low so that the quinoa is simmering, and put a lid on. Simmer until all the water has been absorbed (about 15 minutes). Then, add 1 tablespoon of unsalted butter and mix it until it’s melted. Put the lid back on and let it rest for about 10 minutes. Fluff it up with a fork afterward.
Pan-fry the salmon. You can cook the salmon while waiting for the quinoa to rest. First, pat dry the salmon fillets and season them with a pinch of salt and black pepper. Then, heat up a skillet over medium-high heat. When the skillet is hot, turn the heat down to medium and add 1 tbsp of oil. Once the oil is hot, add the salmon fillets (skin-side down if using skin-on salmon) and cook to your preference.If using skin-on salmon fillets (of about 4.5oz/130g each), I cook them for about 4-5 minutes skin side down and then flip and cook for another 2 minutes. If using skinless salmon fillets (of about 4.5oz/130g each), I cook them for 3-4 minutes on each side.One minute before the salmon is cooked, add butter, garlic, and lemon juice and bathe the salmon in the melted butter mixture. Assemble the salmon quinoa bowl. First, add the quinoa to four bowls (about 3/4 cup of cooked quinoa per bowl). Then, add the pan-fried salmon (drizzling the lemon-garlic butter sauce over the top of the salmon), sliced avocado, a handful of arugula, and sliced roasted pepper.
Drizzle the herby crème fraîche on top of the bowl and serve.