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Mediterranean Salmon Bowl with fresh vegetables and flavorful sauce

Savory Mediterranean Salmon Bowl

A delightful and nutritious bowl combining omega-3-rich salmon, quinoa, and fresh vegetables, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 4 fillets Salmon (fresh or thawed frozen)
  • ¼ cup Extra virgin olive oil (for marinade)
  • 1 tablespoon Lemon juice (or lime juice)
  • 1 teaspoon Oregano
  • 1 teaspoon Dill
  • 2 cloves Garlic (minced)
  • 1 tablespoon Honey or maple syrup (can be omitted)
  • Salt to taste
  • Pepper to taste
For the Bowl
  • 1 cup Quinoa (or brown rice, couscous, farro)
  • 1 cup Cucumber (diced)
  • 1 cup Cherry tomatoes (halved)
  • ½ medium Red onion (sliced)
  • 1 can Garbanzo beans (drained)
For the Dressing
  • 1 cup Greek yogurt (base for the sauce)
  • ½ cup Grated cucumber
  • 1 tablespoon Lemon juice
  • 1 teaspoon Dill
  • 1 clove Garlic (minced)
  • Salt to taste
  • Pepper to taste
Optional Toppings
  • Kalamata olives Optional
  • Avocado Optional
  • Feta cheese Optional

Method
 

Preparation
  1. Preheat your grill or oven to 375°F (190°C).
  2. In a bowl, mix together olive oil, lemon juice, oregano, dill, minced garlic, honey (if using), salt, and pepper.
  3. Place the salmon fillets in the marinade and let them sit for at least 15 minutes.
  4. Cook the quinoa according to package instructions and set aside.
Cooking
  1. Grill or bake the salmon for about 15 minutes or until fully cooked.
Assembly
  1. While the salmon is cooking, prepare the vegetables: dice the cucumber, halve the cherry tomatoes, and slice the red onion.
  2. For the dressing, mix Greek yogurt, grated cucumber, lemon juice, dill, minced garlic, salt, and pepper in a bowl.
  3. Once the salmon is cooked, assemble the bowls by placing quinoa at the base, topping it with salmon, and adding diced cucumber, cherry tomatoes, red onion, and chickpeas.
Serving
  1. Drizzle the yogurt dressing over the top and add optional toppings like olives, avocado, or feta cheese.

Notes

Serve warm or at room temperature for a fun build-your-own bowl experience. A sprinkle of fresh herbs on top brings extra flavor and brightness. To store leftovers, keep the components in separate airtight containers in the refrigerator. The salmon can be stored for up to 2 days, while the vegetables and quinoa are best consumed within 3 days. Reheat the salmon gently, so it doesn’t dry out, or enjoy it cold in a salad the next day.