Mediterranean Salmon Bowl
A vibrant and flavorful bowl combining juicy salmon, fresh vegetables, and zesty Mediterranean ingredients, perfect for any occasion.
Ingredients
Marinade
- ½ cup extra virgin olive oil
- 3-4 tablespoons juice of 1 lemon (about)
- 2 tablespoons fresh oregano leaves (or 2 teaspoons dried)
- 1 tablespoon fresh dill, chopped (or 2 teaspoons dried)
- 2 cloves garlic, minced
- 1 teaspoon honey or maple syrup
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 4 pieces salmon fillets (1 to 1¼ lbs total)
Bowl Ingredients
- 1½ cups cooked quinoa
- 4 cups romaine or mixed greens
- 1 cup sliced English cucumber
- 1 cup halved cherry tomatoes
- ½ cup sliced red onion
- 1 can garbanzo beans, drained and rinsed (15 oz)
- ⅓ cup pitted kalamata olives, halved
- ½ cup feta cheese, crumbled
- 1 piece avocado, sliced or diced
- ½ cup grated English cucumber (water squeezed out)
- ½ cup plain Greek yogurt
- 1½ tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh dill (or 1 teaspoon dried)
- 2 cloves garlic, minced
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh parsley, finely chopped
Instructions
Preparation
- In a bowl, mix olive oil, lemon juice, oregano, dill, garlic, honey, salt, and pepper.
- Marinate the salmon fillets in this mixture for at least 15 minutes.
- Preheat your oven to 400°F (200°C) and place the salmon on a baking sheet. Bake for 15-20 minutes until cooked through.
Assembly
- While the salmon cooks, prepare the quinoa and chop the vegetables.
- In a bowl, layer quinoa, greens, cucumbers, tomatoes, red onion, garbanzo beans, and olives.
- Once the salmon is done, top the bowl with salmon, feta cheese, avocado, and a dollop of Greek yogurt.
- Drizzle with extra lemon juice and garnish with parsley before serving.
Notes
Enhance flavors by adding a sprinkle of smoked paprika or cayenne for a kick. Customize the recipe by swapping salmon for grilled chicken or tofu. Serve with a side of hummus for extra Mediterranean flair.