Mediterranean Salmon Bowl
A fresh, flavorful Mediterranean salmon bowl with quinoa, crisp veggies, and creamy tzatziki. A healthy, easy meal ready in 30 minutes.
Equipment
- Baking sheet
- Mixing bowls
- Knife and cutting board
Ingredients
- **Salmon**
- - 4 salmon fillets 5–6 oz
- - 2 tbsp olive oil
- - Juice of 1 lemon
- - 2 garlic cloves minced
- - 1 tsp dried oregano
- - Salt & pepper
- **Bowl Base**
- - 1 cup cooked quinoa
- - 2 cups chopped romaine or spinach
- - 1 cup cherry tomatoes halved
- - 1 cucumber diced
- - ½ red onion sliced
- - 1 cup chickpeas drained
- - 1 avocado sliced
- - ¼ cup feta crumbled
- - ¼ cup Kalamata olives
- - Fresh parsley or mint
- **Tzatziki**
- - ½ cup Greek yogurt
- - ⅓ cup cucumber grated & drained
- - 1 clove garlic minced
- - 1 tbsp fresh dill or mint
- - 1 tbsp lemon juice
- - Salt to taste
Instructions
- **Marinate Salmon**: Mix oil, lemon, garlic, oregano, salt, and pepper. Pour over salmon and marinate 15–20 minutes.
- **Cook Salmon**: Bake at 400°F for 12–15 mins or pan-sear until done.
- **Make Tzatziki**: Combine all sauce ingredients. Chill.
- **Assemble Bowls**: Layer quinoa and greens. Top with veggies, chickpeas, salmon, feta, olives. Drizzle tzatziki and garnish.
Notes
- For vegan: sub tofu or chickpeas and use dairy-free yogurt
- Prep ahead by storing toppings and dressing separately
- Customize with roasted red pepper, hummus, or pickled onions
- Prep ahead by storing toppings and dressing separately
- Customize with roasted red pepper, hummus, or pickled onions