Description
A vibrant and nutritious Mediterranean salmon bowl featuring fresh ingredients and wholesome flavors.
Ingredients
- 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
- 4 salmon fillets (1 to 1¼ lbs total)
- 1½ cups cooked quinoa
- 4 cups romaine or mixed greens
- 1 cup sliced English cucumber
- 1 cup halved cherry tomatoes
- ½ cup sliced red onion
- 1 (15 oz) can garbanzo beans, drained and rinsed
- ⅓ cup pitted kalamata olives, halved
- ½ cup feta cheese, crumbled
- 1 avocado, sliced or diced
- 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
Instructions
- Preheat your oven to 425°F (220°C).
- Whisk together all marinade ingredients in a small bowl.
- Place salmon fillets in a shallow dish and pour half of the marinade over them. Allow to marinate for about 15 minutes.
- Transfer the marinated salmon (skin-side down) onto a parchment-lined baking sheet. Bake for 9–12 minutes until it flakes easily with a fork.
- Let it rest for about 5 minutes after baking.
- Combine sliced cucumber, cherry tomatoes, red onion, and garbanzo beans in another bowl. Toss with the reserved marinade.
- Mix tzatziki sauce ingredients in a small bowl until combined and creamy.
- Assemble each serving bowl with greens, quinoa, salad mixture, salmon fillet, tzatziki sauce, feta cheese, olives, and avocado.
Notes
For a spicier version, add red chili flakes to the marinade. Use seasonal ingredients for the best flavor.