Name: Mediterranean Salmon Bowl
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Mediterranean
Ingredients: 4 salmon fillets; 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; ½ cup extra virgin olive oil; Juice of 1 lemon; 2 tablespoons fresh oregano leaves; 1 tablespoon fresh dill, chopped; 2 cloves garlic, minced; 1 teaspoon honey or maple syrup; ½ teaspoon sea salt; ¼ teaspoon black pepper; ½ cup grated English cucumber; ½ cup plain Greek yogurt; 1½ tablespoons lemon juice; 1 tablespoon extra virgin olive oil; 1 tablespoon fresh dill; 2 cloves garlic, minced; ¼ teaspoon sea salt; ¼ teaspoon black pepper; 2 tablespoons fresh parsley, finely chopped

Description

Indulge in the vibrant flavors of the Mediterranean with this delightful Mediterranean Salmon Bowl. Perfect for lunch or dinner, this dish features succulent, marinated salmon served over a bed of fluffy quinoa and fresh greens. Topped with colorful veggies and a creamy homemade Tzatziki sauce, it’s not only visually appealing but also packed with nutrients. Whether you’re meal prepping for the week or hosting friends, this wholesome bowl is sure to impress. Enjoy the healthy goodness that celebrates Mediterranean cuisine while keeping your meals exciting and delicious.

Ingredients

Scale

4 salmon fillets
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
½ cup extra virgin olive oil
Juice of 1 lemon
2 tablespoons fresh oregano leaves
1 tablespoon fresh dill, chopped
2 cloves garlic, minced
1 teaspoon honey or maple syrup
½ teaspoon sea salt
¼ teaspoon black pepper
½ cup grated English cucumber
½ cup plain Greek yogurt
1½ tablespoons lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon fresh dill
2 cloves garlic, minced
¼ teaspoon sea salt
¼ teaspoon black pepper
2 tablespoons fresh parsley, finely chopped

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Instructions

Preheat oven to 425°F (220°C).
Whisk marinade ingredients together and marinate salmon for 15 minutes.
Bake salmon on a parchment-lined baking sheet for 9–12 minutes until flaky.
Combine salad ingredients in a bowl, toss with reserved marinade, and set aside.
Mix Tzatziki sauce ingredients until smooth.
Assemble bowls with greens, quinoa, salmon, salad mix, and Tzatziki sauce.

Nutrition

Serving Size: 1 bowl (500g)
Calories: 620
Sugar: 5g
Sodium: 650mg
Fat: 32g
Saturated Fat: 6g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 55g
Fiber: 10g
Protein: 36g
Cholesterol: 70mg