Mediterranean Salmon Bowl
A bright and nourishing salmon bowl featuring a lemon-oregano marinade, quinoa, greens, and tzatziki, perfect for a healthy weeknight dinner.
Ingredients
Marinade
- ½ cup extra virgin olive oil
- 1 lemon 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 (optional for balance)
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Bowl
- 4 pieces salmon fillets (1 to 1¼ lbs total)
- 1½ cups cooked quinoa (about ½ cup dry per yield)
- 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 (15 oz)
- ⅓ cup pitted kalamata olives, halved
- ½ cup feta cheese, crumbled
- 1 piece avocado, sliced or diced
Tzatziki Sauce
- ½ cup grated English cucumber (squeeze out excess water)
- 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
Instructions
Preparation
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment.
- Whisk all marinade ingredients in a small bowl until combined.
- Place salmon fillets in a shallow dish skin-side down. Pour half the marinade over them and let sit for 15 minutes at room temperature. Reserve the other half of the marinade.
Cooking
- Transfer the marinated salmon to the prepared baking sheet (skin-side down). Bake for 9–12 minutes, depending on thickness, until it flakes easily with a fork. Remove and let rest for 5 minutes.
- In a medium bowl, combine cucumber, cherry tomatoes, red onion, and garbanzo beans. Toss with the reserved marinade and set aside to meld.
- Make tzatziki: squeeze grated cucumber to remove excess water. Stir together cucumber, Greek yogurt, lemon juice, olive oil, dill, garlic, salt, and pepper until creamy. Taste and adjust.
Assembly
- Build bowls: start with a handful of greens, add quinoa, then the marinated vegetable-garbanzo mix. Top with one salmon fillet per bowl (remove skin if you prefer), a dollop of tzatziki, crumbled feta, kalamata halves, and avocado. Garnish with parsley.
- Serve immediately, or cool and store components for an easy make-ahead meal.
Notes
Store components separately to maintain freshness. Assembled bowls should be eaten within 24 hours for best texture. Cooked salmon can be frozen for 2–3 months.