Name: Mediterranean Salmon Bowl Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Mediterranean
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

Jump to Recipe

Introduction

This Mediterranean Salmon Bowl is a fresh and flavorful way to enjoy a healthy meal. Combining tender baked salmon with vibrant vegetables, quinoa, and a creamy tzatziki sauce, it’s perfect for a quick lunch or dinner that feels special.

A white bowl filled with a colorful layered salad is shown on a white marbled surface. The bottom layer consists of green spinach leaves covering the entire bowl. On top of the greens, the first section has cooked light beige quinoa mixed with dark red kidney beans and bright red cherry tomatoes. Next to it, there are light green cucumber cubes, and above those sits a cluster of pale yellow chickpeas. Two thick, orange grilled salmon fillets with a shiny herb glaze and seasoning are placed in the center. To the right side, thin slices of purple onion rest beside a bright green sliced avocado half that is sprinkled with white crumbled feta cheese. Two lemon slices with a yellow rind are placed near the top left edge of the salmon pieces. The textures vary from soft fish, creamy avocado, to crunchy fresh vegetables. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: Preheat your oven to 425°F (220°C).
Step 2: In a small bowl, whisk together all marinade ingredients. Place your salmon fillets in a shallow dish and pour half of the marinade over them. Allow them to marinate for about 15 minutes while you prepare other ingredients. Reserve the remaining marinade.
Step 3: Transfer the marinated salmon (skin-side down) onto a parchment-lined baking sheet. Bake for 9–12 minutes until the salmon flakes easily with a fork. Let it rest for about 5 minutes after baking.
Step 4: In another medium bowl, combine sliced cucumber, cherry tomatoes, red onion, and garbanzo beans. Toss this mixture with the reserved marinade. Set aside.
Step 5: In a small bowl, mix together all Tzatziki sauce ingredients until well combined and creamy.
Step 6: In each serving bowl, add a handful of greens followed by an even distribution of quinoa and salad mixture. Top each bowl with one salmon fillet (skin removed if desired), a dollop of Tzatziki sauce, crumbled feta cheese, olives, and diced avocado.
Step 7: Serve immediately or store in the refrigerator for an easy make-ahead meal!

Tips & Variations

Use fresh herbs whenever possible for brighter flavor in both the marinade and tzatziki sauce.
Swap quinoa for couscous or brown rice if preferred.
For a vegan version, replace salmon with grilled tofu and use a dairy-free yogurt for the tzatziki.
Remove the salmon skin before serving for easier eating, or leave it on for added crispiness.

Storage

Store the Mediterranean Salmon Bowl components separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in the oven or microwave to avoid drying it out. Assemble the bowl just before serving for best texture, especially to keep the avocado fresh.

How to Serve

A white bowl filled with a colorful healthy meal is placed on a white marbled surface. At the center, two grilled salmon fillets with a golden-brown crust and sprinkled with herbs lie on top of a bed of light beige quinoa mixed with small green cucumber pieces. Around the salmon, on the right side, are sliced red onions and halved cherry tomatoes with a deep red hue. On the top left, pale yellow chickpeas and a thick lemon slice sit next to dark purple olives. On the bottom left, slices of pale green avocado and crumbled white feta cheese rest on fresh green spinach leaves, adding texture and freshness to the dish. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the marinade and tzatziki sauce in advance?

Yes, both the marinade and tzatziki sauce can be made ahead and stored in the refrigerator for up to 2 days. This helps save time when assembling the bowl.

What if I don’t have fresh herbs?

Dried herbs work well as substitutes—use about one-third the amount of dried herbs in place of fresh. They provide good flavor but adding fresh at the end as a garnish can brighten the dish.