Description
This Mediterranean Bowl with Salmon features perfectly baked lemon-herb marinated salmon served over tender quinoa and crisp greens, paired with a fresh garbanzo bean salad, kalamata olives, creamy feta cheese, avocado, and a homemade tzatziki sauce. A wholesome, flavorful meal that’s perfect for meal prep and bursting with Mediterranean flavors.
Ingredients
Marinade:
- ½ cup extra virgin olive oil
- 1 lemon, juiced (~3-4 tablespoons)
- 2 tablespoons fresh oregano leaves (or 2 teaspoons dried oregano)
- 1 tablespoon fresh dill, roughly chopped (or 2 teaspoons dried dill)
- 2 garlic cloves, minced
- 1 teaspoon honey or maple syrup
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
Bowl:
- 4 salmon fillets (1-1 ¼ lbs.)
- 1 ½ cups cooked quinoa (can substitute couscous, white/brown rice, or cauliflower rice)
- 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
- ⅓ cup pitted kalamata olives, halved
- ½ cup feta cheese, crumbled
- 1 avocado, sliced or diced
Tzatziki:
- ½ cup grated English cucumber, squeezed to remove water
- ½ cup plain Greek yogurt
- 1 ½ tablespoons lemon juice
- 1 tablespoon olive oil
- 1 tablespoon fresh dill (or 1 teaspoon dried dill)
- 2 garlic cloves, finely minced or grated
- ¼ teaspoon fine salt
- ¼ teaspoon black pepper
Instructions
- Preheat Oven: Preheat your oven to 425℉ to prepare for baking the salmon.
- Make Marinade & Marinate Salmon: In a small bowl, whisk together olive oil, lemon juice, oregano, dill, garlic, honey, salt, and pepper. Place the salmon fillets in a shallow dish and pour half of the marinade over them. Let them marinate for 15 minutes while preparing the rest of the ingredients. Reserve the remaining marinade for the salad.
- Bake Salmon: Place marinated salmon fillets skin side down on a parchment-lined baking sheet. Bake in the preheated oven for 9-12 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove from oven and let rest for 5 minutes, covering loosely with foil if needed to keep warm.
- Prepare Garbanzo Bean Salad: In a bowl, combine sliced cucumber, halved cherry tomatoes, sliced red onion, and drained garbanzo beans. Toss with the reserved marinade from step 2. Set aside to let flavors meld.
- Make Tzatziki Sauce: Combine grated cucumber (water squeezed out), Greek yogurt, lemon juice, olive oil, dill, minced garlic, salt, and pepper in a bowl. Mix gently until combined and set aside.
- Assemble Bowls: Divide the greens evenly among 4 or 5 bowls. Distribute the marinated cucumber and tomato salad over the greens. Add the cooked quinoa to each bowl. Place a baked salmon fillet on top. Finish each bowl with a generous dollop of tzatziki, crumbled feta cheese, kalamata olives, and sliced or diced avocado for a colorful and satisfying meal.
Notes
- Salmon can be substituted with shrimp or chicken; adjust cooking times accordingly.
- To cook quinoa: combine ½ cup rinsed quinoa with 1 cup water in a saucepan. Bring to boil, then reduce to simmer until water is absorbed (about 10-15 minutes). Cover and let sit for 5 minutes before fluffing.
- Make sure to squeeze excess water from grated cucumber for tzatziki to avoid watery sauce.
- This dish can be prepared ahead and stored in the fridge for convenient meal prep.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
