Name: Mediterranean Bowl with Salmon
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Mediterranean
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 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

Description

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

Ingredients

Scale

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

Preheat the oven to 425°F (220°C).
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.
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.
In a bowl, combine the sliced cucumber, cherry tomatoes, red onion, and garbanzo beans. Toss them with the remaining marinade and set aside.
For the Tzatziki sauce, mix all sauce ingredients in a bowl and set aside.
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