Mediterranean Salmon Bowl is a vibrant and delicious dish that brings the best flavors of the Mediterranean right to your home. Imagine tender salmon, perfectly grilled and paired with colorful veggies like juicy cherry tomatoes, crisp cucumbers, and creamy avocado. The zing of lemon and the aromatic herbs create a delightful balance, making this bowl not only a feast for the palate but also a treat for the eyes. This dish is perfect for weeknight dinners, meal prep, or even special occasions.
As you dive into the bowl, the combination of textures and fresh ingredients is simply irresistible. With each bite, you’ll savor the heartiness of quinoa, the crunch of fresh greens, and the richness of feta. In this article, we’ll explore how to make this wonderful dish step by step, including prep tips, storage options, and even fun variations, so you can enjoy it any day of the week!
Why You’ll Love This Recipe
- Fresh Ingredients: Every element is packed with taste and health benefits.
- Ease of Preparation: Quick and simple, perfect for busy nights.
- Nutrition: Full of omega-3s, protein, and fiber for a balanced meal.
- Versatility: Swap ingredients to suit your taste or what you have on hand.
- Presentation: Colorful layers make it look impressive on any table.
You’ll love how easy and delicious this recipe is!
Preparation and Cooking Time
- Total time: 40 minutes
- Preparation time: 20 minutes
- Cooking time: 20 minutes
(Note that times may vary.)
Ingredients You’ll Need
Marinade:
- 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
Bowl:
- 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
Tzatziki Sauce:
- 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
For Garnish:
- 2 tablespoons fresh parsley, finely chopped
Step-by-Step Instructions
Step 1: In a bowl, whisk the marinade ingredients together: olive oil, lemon juice, oregano, dill, garlic, honey, salt, and pepper.
Step 2: Place the salmon fillets in the marinade and let them soak for 15-20 minutes.
Step 3: While the salmon marinates, prepare the tzatziki sauce by mixing all its ingredients in another bowl. Adjust seasoning to taste.
Step 4: Preheat your grill or skillet over medium-high heat. Cook the marinated salmon for about 4-5 minutes per side, or until cooked through.
Step 5: In a large bowl, layer the cooked quinoa, greens, cucumber, tomatoes, red onion, garbanzo beans, olives, feta, and avocado.
Step 6: Once the salmon is cooked, gently flake it on top of the bowl mixture.
Step 7: Drizzle with tzatziki sauce and garnish with chopped parsley before serving.
How to Serve
- Presentation: Serve in wide bowls to showcase the colorful layers.
- Accompaniments: Pair with warm pita bread or a side of roasted vegetables.
- Portions: This recipe can serve 4, making it great for a family meal.
- Beverage Pairing: Enjoy with a light white wine or sparkling water.
Savor the flavors and enjoy with a smile!
Additional Tips
- Flavor Enhancement: Add a pinch of red pepper flakes for extra heat.
- Customization: Feel free to include your favorite vegetables or swap out the protein.
- Serving Suggestions: Top with extra feta or a squeeze of lemon to brighten flavors.
Recipe Variations
- Greek Style: Use marinated chicken and add artichoke hearts.
- Spicy Tuna Bowl: Substitute salmon with canned tuna and add Sriracha to the tzatziki.
- Vegetarian Option: Replace salmon with grilled halloumi cheese and increase the number of veggies.
Freezing and Storage
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: For best quality, freeze the salmon and marinade separately for up to 3 months.
Special Equipment
- Mixing bowls
- Whisk
- Grill or skillet
- Knife and cutting board
- Airtight containers
- Measuring cups and spoons
FAQ’s
1. Can I use frozen salmon?
Yes, frozen salmon works well! Just thaw it before marinating.
2. Is this dish suitable for special diets?
It’s naturally gluten-free and can be made dairy-free by omitting feta.
3. Can I prepare it ahead of time?
Absolutely! Prepare the bowls and tzatziki sauce ahead of time for quick assembly later.
4. Can I customize the ingredients?
Definitely! Feel free to swap any veggies or proteins to suit your tastes.
5. What other cooking methods can I use?
You can bake the salmon at 400°F for about 15-20 minutes or broil it for a faster option.
Conclusion
This Mediterranean Salmon Bowl is a perfect blend of health, taste, and gorgeous presentation, making it ideal for family dinners or impressing guests. With its fresh ingredients and versatility, you can easily adjust it to your liking. Dive into this colorful dish, and embrace the flavors of the Mediterranean in your kitchen!
Mediterranean Salmon Bowl
Ingredients
Method
- In a bowl, whisk the marinade ingredients together: olive oil, lemon juice, oregano, dill, garlic, honey, salt, and pepper.
- Place the salmon fillets in the marinade and let them soak for 15-20 minutes.
- While the salmon marinates, prepare the tzatziki sauce by mixing all its ingredients in another bowl. Adjust seasoning to taste.
- Preheat your grill or skillet over medium-high heat. Cook the marinated salmon for about 4-5 minutes per side, or until cooked through.
- In a large bowl, layer the cooked quinoa, greens, cucumber, tomatoes, red onion, garbanzo beans, olives, feta, and avocado.
- Once the salmon is cooked, gently flake it on top of the bowl mixture.
- Drizzle with tzatziki sauce and garnish with chopped parsley before serving.
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