Mediterranean Bowl with Salmon

Why Make This Recipe

The Mediterranean Bowl with Salmon is a delicious and healthy meal that brings a burst of flavor to your table. With fresh ingredients and vibrant colors, this bowl is not only pleasing to the eye but also packed with nutrients. It’s perfect for lunch or dinner, and its easy preparation makes it a go-to choice for busy weeknights. Plus, the combination of salmon, veggies, and creamy tzatziki sauce creates a satisfying meal that everyone will love.

How to Make Mediterranean Bowl with Salmon

Ingredients

• ½ cup extra virgin olive oil
• 1 lemon, juiced (~3-4 tablespoons)
• 2 tablespoons fresh oregano leaves (may substitute 2 teaspoons dried oregano)
• 1 tablespoon fresh dill, roughly chopped (may substitute 2 teaspoons dried dill)
• 2 garlic cloves, minced
• 1 teaspoon honey or maple syrup
• ½ teaspoon fine salt
• ¼ teaspoon black pepper
• 4 salmon fillets (1-1 ¼ lbs.)
• 1 ½ cups cooked quinoa (may substitute couscous, white or brown rice, or cauliflower rice)
• 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 (may substitute 1 teaspoon dried dill)
• 2 garlic cloves, finely minced or grated
• ¼ teaspoon fine salt
• ¼ tsp. black pepper

Directions

1. Preheat the oven to 425℉.
2. In a small bowl, combine the marinade ingredients. Place the salmon in a shallow dish and pour half of the marinade over it. Marinate for 15 minutes while you prepare the other ingredients. Save the remaining marinade for step 4.
3. After marinating, place the salmon skin side down on a baking sheet lined with parchment paper. Bake for 9-12 minutes, or until the salmon flakes easily. Remove from the oven and let it rest for 5 minutes.
4. In a bowl, combine the sliced cucumber, cherry tomatoes, red onion, and garbanzo beans. Toss them with the remaining marinade and set aside.
5. For the Tzatziki sauce, mix all sauce ingredients in a bowl and set aside.
6. Assemble the bowls by placing a handful of greens in each. Divide the cucumber, tomato, and garbanzo bean mixture among the bowls. Add quinoa, then top with a salmon fillet. Finish with Tzatziki, feta cheese, kalamata olives, and avocado.

How to Serve Mediterranean Bowl with Salmon

Serve the Mediterranean Bowl warm or at room temperature. It’s great on its own or can be paired with a slice of crusty bread to soak up the extra flavors.

How to Store Mediterranean Bowl with Salmon

Leftovers can be stored in airtight containers in the refrigerator for up to 3 days. Keep the Tzatziki sauce separate to maintain freshness. When reheating, be careful not to overcook the salmon.

Tips to Make Mediterranean Bowl with Salmon

• Use wild-caught salmon if possible for better flavor and nutrients.
• Feel free to add other fresh veggies like bell peppers or red cabbage for extra crunch.
• Make the Tzatziki sauce ahead of time for added convenience.

Variation

You can switch the salmon for grilled chicken or shrimp if you prefer. To make it vegetarian, simply skip the protein and increase the amount of beans and quinoa.

FAQs

1. What can I use instead of quinoa?

   • You can use couscous, white or brown rice, or cauliflower rice as a substitute.

2. Can I make this recipe ahead of time?

   • Yes, you can marinate the salmon and prepare the veggies in advance. Just assemble the bowls right before serving.

3. Is this recipe gluten-free?

   • Yes, this recipe is gluten-free if you use quinoa or cauliflower rice. Make sure any substitutes you use are also gluten-free.

Mediterranean Bowl with Salmon

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• Author: mohamed-belafkihgmail-com
• Total Time: 27 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free, Dairy Option Vegetarian

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Description

A delicious and healthy Mediterranean bowl featuring salmon, fresh veggies, and creamy tzatziki sauce, perfect for lunch or dinner.

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Ingredients

Scale 1x2x3x

• 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 salmon fillets (1–1 ¼ lbs.)
• 1 ½ cups cooked quinoa (or couscous, white or brown rice, or cauliflower rice)
• 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

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Instructions

1. Preheat the oven to 425°F (220°C).
2. In a small bowl, combine the marinade ingredients. Place the salmon in a shallow dish and pour half of the marinade over it. Marinate for 15 minutes.
3. After marinating, place the salmon skin side down on a baking sheet lined with parchment paper. Bake for 9-12 minutes, or until the salmon flakes easily. Remove from the oven and let it rest for 5 minutes.
4. In a bowl, combine the sliced cucumber, cherry tomatoes, red onion, and garbanzo beans. Toss them with the remaining marinade and set aside.
5. For the Tzatziki sauce, mix all sauce ingredients in a bowl and set aside.
6. Assemble the bowls by placing a handful of greens in each. Divide the cucumber, tomato, and garbanzo bean mixture among the bowls. Add quinoa, then top with a salmon fillet. Finish with Tzatziki, feta cheese, kalamata olives, and avocado.

Notes

Serve warm or at room temperature. Leftovers can be stored in airtight containers for up to 3 days. Tzatziki sauce should be kept separate to maintain freshness.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 350mg
• Fat: 21g
• Saturated Fat: 5g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 7g
• Protein: 30g
• Cholesterol: 75mg