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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.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner, Lunch
Cuisine Mediterranean
Servings 2 servings

Ingredients
  

For the salmon

  • 8 oz salmon filet (skin on or off) Trout or cod can be used as alternatives.
  • 1 tsp dried basil
  • 1/2 tsp crushed red pepper flakes Adjust to taste.
  • 2 cloves garlic, minced Divided between salmon and salad.

For the 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
  • 1/4 cup feta cheese, crumbled Can substitute with goat cheese for a creamier texture.
  • 1 Tbsp lemon juice
  • 10 pitted olives (kalamata or castelvetrano)
  • 2 Tbsp hummus Use low-carb hummus or cauliflower hummus for keto.

Optional ingredients

  • handful fresh basil leaves, torn For garnish.

Instructions
 

Preparation

  • Pat salmon dry and rub with dried basil, crushed red pepper flakes, and 1 minced garlic clove. Let it rest briefly.
  • Chop the purple cabbage and place it in a bowl. Pour 1 Tbsp lemon juice over it and massage for about 30–60 seconds to soften.
  • Add chopped lettuce, torn basil leaves, 1 Tbsp olive oil, crumbled feta, and the remaining minced garlic. Toss well and taste for salt.

Cooking

  • 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 to let steam finish cooking.
  • Using the same pan, heat it over medium to medium-high. Place salmon skin-side down (or presentation side down if skinless). Cover and cook for 3–4 minutes, flip, then cook another 3–4 minutes until cooked through.

Assembly

  • Divide the salad between two bowls as a 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.

Notes

Store 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.
Keyword Healthy Bowl, Keto, Low-Carb, Quick Meal, Salmon