Mediterranean Salmon Bowl
This Mediterranean salmon bowl is a healthy and flavorful combination of flaky baked salmon, vibrant vegetables, quinoa, creamy tzatziki sauce, and Mediterranean-inspired toppings. Perfect for any occasion, this dish is protein-packed, gut-friendly, and naturally gluten-free. Enjoy as a wholesome weeknight dinner or part of your Mediterranean dinner ideas.
Ingredients
- ½ cup extra virgin olive oil
- 1 lemon juiced (~3-4 tablespoons)
- 2 tablespoons fresh oregano leaves (or 2 teaspoons dried oregano)
- 1 tablespoon fresh dill, roughly chopped (or 2 teaspoons dried dill)
- 2 garlic cloves minced
- 1 teaspoon honey or maple syrup
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 4 fillets salmon (1-1 ¼ lbs.)
- 1 ½ 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
- ⅓ cup pitted kalamata olives, halved
- ½ cup feta cheese, crumbled
- 1 avocado, sliced or diced
- ½ cup grated English cucumber, squeezed to remove water
- ½ cup plain Greek yogurt
- 1 ½ tablespoons lemon juice
- 1 tablespoon olive oil
- 1 tablespoon fresh dill (or 1 teaspoon dried dill)
- 2 garlic cloves finely minced or grated
- ¼ teaspoon fine salt
- ¼ teaspoon black pepper
Instructions
- Preheat your oven to 425℉ and line a baking sheet with parchment paper.
- Whisk together the marinade ingredients in a small bowl. Place the salmon fillets in a shallow dish and pour half the marinade over them, ensuring each fillet is coated. Let the salmon marinate for 15 minutes while preparing the other components. Reserve the remaining marinade.
- Place the salmon, skin-side down, on the prepared baking sheet and bake for 9-12 minutes. The salmon should flake easily with a fork when done. Let it rest for 5 minutes after baking, covered loosely with foil if needed.
- In a mixing bowl, combine the sliced cucumber, cherry tomatoes, red onion, and garbanzo beans. Toss them with the reserved marinade and set aside.
- For the tzatziki sauce, combine all the sauce ingredients in a bowl. Stir gently until well mixed, then set aside.
- To assemble the bowls, start with a layer of greens in each bowl. Divide the marinated cucumber and cherry tomato mixture among the bowls, then add the quinoa. Top each bowl with a salmon fillet, a dollop of tzatziki, feta crumbles, olives, and avocado slices. Serve and enjoy!