Mediterranean Bowl with Salmon

Mediterranean Bowl with Salmon

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Ingredients

Bowl

  • 4 salmon fillets (1-1 ¼ lbs.)
  • 1 ½ cups cooked quinoa
  • 4 cups romaine or mixed greens, chopped
  • 1 cup sliced English cucumber
  • 1 cup halved cherry tomatoes
  • ½ cup sliced red onion
  • 1 can low-sodium chickpeas (garbanzo beans), drained and rinsed
  • ⅓ cup pitted kalamata olives, halved
  • ½ cup feta cheese, crumbled
  • 1 avocado, sliced or diced
  • ½ cup prepared Tzatziki sauce

Marinade

  • ½ cup extra-virgin olive oil
  • 1 lemon, juiced (~3-4 tbsp)
  • 2 tsp dried oregano (may substitute 2 tbsp fresh oregano leaves)
  • 2 tsp dried dill (may substitute 1 tbsp fresh dill, roughly chopped)
  • 2 garlic cloves, minced
  • 1 tsp honey or maple syrup
  • ½ tsp fine salt
  • ¼ tsp black pepper

Directions

  • Preheat the oven to 425°.
  • In a small bowl combine the marinade ingredients. Place salmon in a shallow dish. Pour half of the marinade over the salmon and marinate for 15 minutes while you begin to prepare the rest of the ingredients. Save the remaining marinade.
  • When marinating time is up, place salmon, skin side down on a baking sheet lined with parchment paper. Bake in a preheated oven for 9-12 minutes or until salmon is cooked through and flakes easily. Remove from the oven and let rest for 5 minutes. If needed, cover loosely with foil to keep warm.
  • In a bowl combine the sliced cucumber, cherry tomatoes, red onion, and garbanzo beans. Toss with the remaining marinade. Set aside.
  • Assemble 4 or 5 bowls as you please. Place a handful of greens in each bowl. Divide the marinated cucumber, cherry tomato, garbanzo bean mixture amongst the bowls. Repeat with quinoa. Add a salmon fillet (skin should easily remove from fillet) to the bowls. Lastly, top with feta cheese crumbles, pitted kalamata olives, avocado, and 2 tablespoons of Tzatziki sauce.

Serving Size

1 bowl

Yield

4

Considerations

Prep Time: 30 minutes • Cook Time: 18 minutes

Protein swap: Shrimp or chicken work great — adjust cooking time as needed.

To cook quinoa: Combine ½ cup rinsed quinoa with 1 cup water. Boil, then simmer 10–15 minutes until absorbed. Cover and rest 5 minutes, then fluff with a fork.

Recipe Credit: The Real Food Dietitians