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Mediterranean Salmon Bowl Recipe

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★★★★★

4.7 from 144 reviews

A refreshing and flavorful Mediterranean Salmon Bowl featuring tender oven-baked salmon marinated in a zesty herb and lemon marinade, served over quinoa and mixed greens with a vibrant vegetable salad, creamy tzatziki sauce, feta cheese, olives, and avocado. This wholesome bowl is perfect for a nutritious lunch or dinner with a delightful balance of textures and Mediterranean flavors.

Ingredients

Scale

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

Salmon & 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

  1. Preheat the oven: Set your oven to 425°F (220°C) to prepare for baking the salmon, ensuring it cooks evenly with a nice, flaky texture.
  2. Prepare the marinade and marinate the 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, pour half of the marinade over them, and let marinate for about 15 minutes while you prepare the other ingredients. Reserve the other half for later use.
  3. Bake the salmon: Transfer the marinated salmon skin-side down onto a parchment-lined baking sheet. Bake in the preheated oven for 9–12 minutes until the salmon flakes easily with a fork. Remove and let rest for 5 minutes to retain juices.
  4. Make the salad mixture: In a medium bowl, combine sliced cucumber, halved cherry tomatoes, sliced red onion, and rinsed garbanzo beans. Toss gently with the reserved marinade to infuse flavor evenly. Set aside to let the flavors meld.
  5. Prepare the tzatziki sauce: In a small bowl, mix together grated cucumber (with excess water squeezed out), Greek yogurt, lemon juice, olive oil, dill, minced garlic, salt, and black pepper until creamy and well combined.
  6. Assemble the Mediterranean Salmon Bowls: In each serving bowl, place a handful of romaine or mixed greens, add an even portion of cooked quinoa, then top with the salad mixture. Place one salmon fillet on top, optionally removing the skin. Add a generous dollop of tzatziki sauce, sprinkle crumbled feta cheese, olives, and diced avocado. Garnish with freshly chopped parsley.
  7. Serve or store: Serve the bowls immediately for the freshest taste, or refrigerate for an easy make-ahead meal option that maintains its vibrant flavors.

Notes

  • Marinating the salmon enhances its flavor and keeps it moist during baking.
  • Make sure to squeeze excess water from the grated cucumber before making tzatziki to prevent a watery sauce.
  • Quinoa can be substituted with couscous or brown rice depending on preference.
  • Use fresh herbs when possible for the best flavor; dried herbs work in a pinch.
  • This bowl can be served cold or at room temperature, making it versatile for meal prep.
  • Leftover salmon can be stored separately to maintain texture.

Keywords: Mediterranean salmon bowl, baked salmon, healthy salmon recipe, quinoa bowl, tzatziki sauce, easy salmon dinner, nutritious Mediterranean food

Find it online: https://thedishspot.com/mediterranean-salmon-bowl-recipe/