Mediterranean Salmon Bowl with Hummus and Broccoli
A quick weeknight bowl featuring spiced salmon, crunchy salad, warm broccoli, and salty feta, perfect for a healthy dinner.
I love a bowl that feels like a quick weeknight victory: bright, crunchy salad, warm broccoli, salty feta and olives, and a flaky, spiced salmon center. This Mediterranean Salmon Bowl with a low-carb/keto option comes together fast and keeps flavors lively — perfect when you want something healthy without a lot of fuss. If you want to compare another take, see my longer notes on the Mediterranean Salmon Bowl on RecipeSmoke for variations and plating ideas.
Why you’ll love this dish
This bowl balances easy cooking with restaurant-worthy tastes. It’s:
- Fast: 20–25 minutes from start to finish.
- Low-carb / keto friendly: swap regular hummus for a low-carb version (or omit).
- Balanced: protein-rich salmon, crunchy veg, and a punchy feta-lemon dressing.
- Minimal cleanup: cook broccoli and salmon in the same pan to save dishes.
This is ideal for weeknight dinners, light lunches, or an easy meal-prep option that stores well if you keep components separate.
Step-by-step overview
- Season the salmon and let it rest briefly while you prep the salad.
- Massage purple cabbage with lemon to soften and add the rest of the salad ingredients.
- Sauté broccoli quickly, cover off heat to steam briefly, then remove.
- Use the same pan to cook the salmon (medium/medium-high, covered, flip once).
- Assemble bowls with salad base, olives and hummus, broccoli, and salmon on top.
- Finish with salt/pepper to taste and serve.
This quick overview helps you move through the kitchen without surprises and keeps flavors fresh.
What you’ll need
- 8 oz (250 g) salmon filet (skin on or off)
- 1 tsp dried basil
- 1/2 tsp crushed red pepper flakes (adjust to taste)
- 2 garlic cloves, minced (divide between salmon and salad)
- 1 cup broccoli florets, chopped
- 2 Tbsp olive oil (divided)
- 1 cup lettuce, chopped (Romaine or butter lettuce)
- 2/3 cup purple cabbage, chopped
- Handful fresh basil leaves, torn
- 1/4 cup feta cheese, crumbled
- 1 Tbsp lemon juice
- 10 pitted olives (kalamata or castelvetrano)
- 2 Tbsp hummus (use low-carb hummus or cauliflower hummus for keto)
Notes/substitutions:
- Salmon: trout or cod works if you prefer a milder fish (adjust cook time).
- Feta: use goat cheese for a creamier bite.
- Low-carb hummus: look for chickpea-free hummus or use extra olive oil and smashed avocado.
Step-by-step instructions
- Prep the salmon: Pat salmon dry. Rub with dried basil, crushed red pepper flakes, and 1 minced garlic clove. Let rest for a few minutes while you prep other components.
- Make the salad base: Chop the purple cabbage and place in a bowl. Pour 1 Tbsp lemon juice over it and massage the cabbage with your hands for about 30–60 seconds — this softens the cabbage and mellows bitterness.
- Finish the salad: Add chopped lettuce, torn basil leaves, 1 Tbsp olive oil, crumbled feta and the remaining minced garlic. Toss well. Taste and add salt and pepper only if needed — feta often provides enough salt.
- Cook the broccoli: Heat 1 Tbsp olive oil in a non-stick pan over medium heat. Add broccoli florets and stir for about 2 minutes until bright and slightly charred. Turn off the heat and cover the pan for a few minutes to let steam finish cooking the broccoli.
- Cook the salmon: Using the same pan (wipe briefly if needed), heat over medium to medium-high. Place salmon pieces skin-side down (or presentation side down if skinless). Cover the pan and cook for 3–4 minutes, flip, then cook another 3–4 minutes until cooked through — total 6–7 minutes depending on thickness. Salmon is done at 145°F (63°C) per USDA, but many prefer 125–135°F for a moister interior.
- Assemble the bowls: Divide the salad between two bowls as the base. Arrange olives, a spoonful of hummus, broccoli florets, and place the salmon in the center. Finish with cracked black pepper and an optional drizzle of olive oil.
- Serve immediately and enjoy.
Yields: 2 servings.
Mediterranean Salmon Bowl with Hummus and Broccoli
- Prep
- 15 MIN
- Cook
- 10 MIN
- Total
- 25 MIN
- Serves
- 2
01Ingredients
For the salmon
For the salad
Optional ingredients
02Method
- Preparation
- Cooking
- Assembly
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0 OF 7 DONE03Recipe notes
- 01Store salad components separately for best texture. Salmon and broccoli keep well for 2–3 days; dressed salad for 24–48 hours. Reheat gently to avoid drying out.
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Best ways to enjoy it
- Serve with a wedge of lemon for extra brightness.
- Pair with a simple zero-carb drink like sparkling water with lemon or an herbal iced tea.
- For non-keto eaters, add a scoop of cooked quinoa or warm couscous alongside.
- Plate it restaurant-style by stacking salad in the bowl, topping with hummus quenelle, placing salmon on top, and scattering olives and basil.
If you want another bold salmon-bowl flavor profile for inspiration, check out this contrasting idea for a spicy option on Bang Bang Salmon Bowls on RecipeSmoke.
Storage and reheating tips
Refrigerator: Store components separately for best texture. Salmon and broccoli: 2–3 days; dressed salad (with oil/lemon): up to 24–48 hours but greens will soften. Hummus: 3–5 days.
Freezing: Cooked salmon freezes well up to 2 months if wrapped tightly; thaw overnight in the fridge. Salad and lettuce do not freeze well.
Reheating: Warm salmon gently at 275°F (135°C) in the oven wrapped in foil for 10–15 minutes to avoid drying. Reheat broccoli briefly in a pan over medium heat or in a microwave for 30–45 seconds. Assemble fresh after reheating.
Food safety: Refrigerate within 2 hours of cooking. Do not refreeze previously frozen cooked salmon.
Creative twists
- Greek bowl: Add cucumber ribbons, roasted red pepper, and a tzatziki dollop in place of hummus.
- Spicy-sweet: Glaze salmon with a miso-honey-sriracha mix (skip honey for keto; use erythritol or omit).
- Vegan swap: Replace salmon with grilled marinated tempeh or baked tofu and use vegan feta.
- Mediterranean warm grain bowl: Add herbed farro or freekeh for extra chew (not keto).
Common questions
Can I make this fully keto?
Yes — skip regular hummus or use a low-carb hummus, avoid adding grains, and keep the salad and veggies as-is. Use extra olive oil or avocado for added fats.
How do I know when the salmon is cooked?
Check with an instant-read thermometer: 145°F (63°C) is USDA-recommended for safety. For a moister finish, many cooks pull salmon at 125–135°F and let carryover heat finish it. The flesh should flake easily with a fork.
Can I prep this ahead for meal prep?
Yes. Keep salmon and broccoli in separate airtight containers, and store the salad lightly dressed (or undressed) to prevent sogginess. Assemble bowls just before eating.
What low-carb hummus options work best?
Look for cauliflower-based hummus, or make a homemade avocado-olive spread as a creamy low-carb substitute.
Is it safe to cook broccoli and salmon in the same pan?
Absolutely — just remove the broccoli first and cook the salmon in the same pan. Wiping out large char bits avoids flavor carryover; otherwise the finish is fine and you save a dish.
Conclusion
This Mediterranean Salmon Bowl is a speedy, low-carb-friendly meal that delivers fresh Mediterranean flavors with minimal fuss. For more ideas, check out Mediterranean Salmon Bowl – Beauty Bites.
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