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Savory Mediterranean Salmon Bowl

A vibrant and flavorful dish featuring crispy salmon atop a bed of fluffy quinoa, surrounded by fresh vegetables and drizzled with tangy lemon juice.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 4 pieces salmon fillets
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 3 cloves garlic, minced
  • Salt and pepper, to taste
For the Bowl
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • ½ cup feta cheese, crumbled
  • ½ cup kalamata olives, pitted and sliced
  • 1 cup quinoa or rice, cooked
  • Fresh parsley for garnish

Method
 

Preparation
  1. Start by cooking your quinoa or rice according to package instructions. This usually takes about 15-20 minutes.
  2. Preheat your oven to 400°F (200°C).
  3. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper. Brush this mixture over the salmon fillets generously.
Cooking
  1. Place the salmon fillets on a baking sheet lined with parchment paper. Bake in the preheated oven for about 12-15 minutes, or until the salmon flakes easily with a fork.
  2. While the salmon bakes, toss the cherry tomatoes and cucumber in a bowl. Season them lightly with salt and pepper.
Assembly
  1. In each bowl, place a generous scoop of cooked quinoa or rice as the base. Top with the baked salmon, then add the seasoned veggies.
  2. Sprinkle crumbled feta cheese and sliced olives on top.
  3. Finish with fresh parsley for a pop of color and extra freshness.
Serving
  1. Squeeze a little extra lemon juice over the top before serving.

Notes

If looking to switch things up, consider using grilled chicken or shrimp instead of salmon, or substitute the quinoa for couscous. Store leftovers in airtight containers in the refrigerator for up to 2 days.