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 cucumbers; 1 cup halved cherry tomatoes; 1 (15 oz) can garbanzo beans; ½ cup feta cheese, crumbled (optional); 1 avocado, sliced or diced; 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; 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; 2 tablespoons fresh parsley, finely chopped

Mediterranean Salmon Bowl

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Discover the Mediterranean Salmon Bowl, a vibrant and nutritious dish that combines perfectly baked salmon with fresh vegetables and protein-packed quinoa. This delightful bowl is not only visually appealing but also bursting with flavors from a zesty marinade. Ideal for a quick weeknight dinner or as an impressive meal for guests, this dish offers a satisfying balance of textures and nutrients. With its colorful presentation and customizable toppings, each serving invites you to enjoy a wholesome, Mediterranean-inspired experience that nourishes both body and soul.

Author: Emma
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: Serves 4
Category: Dinner
Method: Baking
Cuisine: Mediterranean

Ingredients

Scale

4 salmon fillets
1½ cups cooked quinoa
4 cups romaine or mixed greens
1 cup sliced cucumbers
1 cup halved cherry tomatoes
1 (15 oz) can garbanzo beans
½ cup feta cheese, crumbled (optional)
1 avocado, sliced or diced
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
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
2 tablespoons fresh parsley, finely chopped

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Instructions

Preheat your oven to 425°F (220°C).
In a bowl, mix olive oil, lemon juice, oregano, dill, minced garlic, honey, salt, and pepper. Marinate the salmon fillets for 15 minutes.
Place the marinated salmon on a baking sheet and bake for 9–12 minutes until it flakes easily.
Combine cucumber, tomatoes, onions, and garbanzo beans in another bowl; toss with reserved marinade.
For the Tzatziki sauce, mix grated cucumber, yogurt, lemon juice, olive oil, dill, garlic, salt, and pepper until smooth.
To assemble: layer greens in bowls topped with quinoa, salad mixture, baked salmon fillet, Tzatziki sauce, olives, feta cheese (if using), and avocado.

Nutrition

Serving Size: 1 bowl (approximately 400g)
Calories: 580
Sugar: 4g
Sodium: 550mg
Fat: 34g
Saturated Fat: 6g
Unsaturated Fat: 24g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 10g
Protein: 40g
Cholesterol: 70mg

Find it online: https://emmadishes.com/mediterranean-salmon-bowl/