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Savory Mediterranean Salmon Bowl

A flavorful bowl featuring flakey salmon, nutty quinoa, fresh veggies, and a creamy yogurt dressing, inspired by vibrant Mediterranean cuisine.

Ingredients

Scale
  • 4 fillets Salmon (fresh or thawed frozen)
  • ¼ cup Extra virgin olive oil (for marinade)
  • 1 tablespoon Lemon juice (or lime juice)
  • 1 teaspoon Oregano
  • 1 teaspoon Dill
  • 2 cloves Garlic (minced)
  • 1 tablespoon Honey or maple syrup (can be omitted)
  • to taste Salt
  • to taste Pepper
  • 1 cup Quinoa (or brown rice, couscous, farro)
  • 1 cup Cucumber (diced)
  • 1 cup Cherry tomatoes (halved)
  • ½ medium Red onion (sliced)
  • 1 can Garbanzo beans (drained)
  • 1 cup Greek yogurt (base for the sauce)
  • ½ cup Grated cucumber
  • 1 tablespoon Lemon juice
  • 1 teaspoon Dill
  • 1 clove Garlic (minced)
  • to taste Salt
  • to taste Pepper
  • Optional Kalamata olives
  • Optional Avocado
  • Optional Feta cheese

Instructions

  1. Start with the Marinade: In a mixing bowl, whisk together the olive oil, lemon juice, oregano, dill, minced garlic, honey, salt, and pepper.
  2. Marinate the Salmon: Place salmon fillets in a dish or bag, pour marinade over, cover, and let marinate for at least 30 minutes.
  3. Cook the Quinoa: Rinse quinoa and cook according to package instructions, typically about 15 minutes.
  4. Prepare the Veggies: Dice cucumbers, halve tomatoes, and slice red onion.
  5. Cook the Salmon: Preheat grill or oven to 400°F and cook salmon for 4-6 minutes on each side or 12-15 minutes in the oven.
  6. Make the Yogurt Sauce: Combine Greek yogurt, grated cucumber, lemon juice, dill, minced garlic, salt, and pepper in a bowl.
  7. Assemble the Bowls: Start with quinoa, add cooked salmon, and surround with veggies and drained garbanzo beans. Drizzle yogurt sauce on top.

Notes

For a spicy kick, add chili powder to the marinade. This bowl can be made ahead and stored separately until serving.

Nutrition

Keywords: salmon bowl, Mediterranean, healthy recipe, quinoa, yogurt dressing