Name: Mediterranean Salmon Bowl
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Mediterranean
Ingredients: Marinade:; ½ cup extra virgin olive oil; Juice of 1 lemon (about 3–4 tablespoons); 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; Bowl:; 4 salmon fillets (1 to 1¼ lbs total); 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 (15 oz) can garbanzo beans, drained and rinsed; ⅓ cup pitted kalamata olives, halved; ½ cup feta cheese, crumbled; 1 avocado, sliced or diced; Tzatziki Sauce:; 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; For Garnish:

Description

A Mediterranean Salmon Bowl that brings together delicious flavors with fresh ingredients for a nutritious meal.

Ingredients

Scale

Marinade:
½ cup extra virgin olive oil
Juice of 1 lemon (about 3–4 tablespoons)
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
Bowl:
4 salmon fillets (1 to 1¼ lbs total)
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 (15 oz) can garbanzo beans, drained and rinsed
⅓ cup pitted kalamata olives, halved
½ cup feta cheese, crumbled
1 avocado, sliced or diced
Tzatziki Sauce:
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
For Garnish:
2 tablespoons fresh parsley, finely chopped

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 425°F (220°C).
In a small bowl, whisk together all marinade ingredients. Place your salmon fillets in a shallow dish and pour half of the marinade over them. Allow them to marinate for about 15 minutes while you prepare other ingredients. Reserve the remaining marinade.
Transfer the marinated salmon (skin-side down) onto a parchment-lined baking sheet. Bake for 9–12 minutes until the salmon flakes easily with a fork. Let it rest for about 5 minutes after baking.
In another medium bowl, combine sliced cucumber, cherry tomatoes, red onion, and garbanzo beans. Toss this mixture with the reserved marinade. Set aside.
In a small bowl, mix together all Tzatziki sauce ingredients until well combined and creamy.
In each serving bowl, add a handful of greens followed by an even distribution of quinoa and salad mixture. Top each bowl with one salmon fillet (skin removed if desired), a dollop of Tzatziki sauce, crumbled feta cheese, olives, and diced avocado.
Serve immediately or store in the refrigerator for an easy make-ahead meal!

Notes

Feel free to add any other vegetables or toppings you prefer in the bowls.
Leftovers can be stored in the refrigerator for up to 2 days.
For a spicier option, add diced jalapeños or a sprinkle of red pepper flakes.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Main Dish
Method: Baking
Cuisine: Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 500
Sugar: 4g
Sodium: 900mg
Fat: 36g
Saturated Fat: 6g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 30g
Cholesterol: 70mg