Description
A colorful and nutritious Mediterranean salmon bowl featuring tender seasoned salmon, fluffy quinoa, cucumber, tomatoes, avocado, olives, and feta, all topped with a fresh lemon-herb dressing. This meal combines vibrant fresh ingredients with well-spiced salmon for a wholesome, satisfying dish perfect for lunch or dinner.
Ingredients
For the Salmon
- 4 salmon fillets, about 150–180 g each
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- Salt and black pepper, to taste
- 1 tbsp fresh lemon juice
For the Bowls
- 2 cups cooked quinoa or brown rice
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cup Kalamata olives
- 1/4 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup fresh parsley, chopped
For the Dressing
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 garlic clove, minced
- 1 tsp dried oregano
- Salt and black pepper, to taste
Instructions
- Prepare the salmon: Pat the salmon fillets dry with paper towels to remove excess moisture which helps in achieving a good sear.
- Make the seasoning blend: In a small bowl, mix together olive oil, smoked paprika, dried oregano, garlic powder, cumin, salt, black pepper, and fresh lemon juice to create a flavorful rub.
- Season the salmon: Rub the seasoning mixture evenly over all sides of the salmon fillets to ensure every bite is infused with spices.
- Cook the salmon: Preheat a grill pan or skillet over medium-high heat (or oven to 200°C/400°F if baking). Cook the salmon fillets for 4–5 minutes per side until nicely seared and opaque throughout, or bake for 12–15 minutes until the fish flakes easily with a fork.
- Prepare the dressing: In a small bowl, whisk together extra virgin olive oil, lemon juice, Dijon mustard, honey, minced garlic, dried oregano, salt, and black pepper until emulsified and smooth.
- Assemble the bowls: Divide cooked quinoa evenly among four bowls. Arrange diced cucumber, halved cherry tomatoes, diced avocado, Kalamata olives, thinly sliced red onion, and crumbled feta around the quinoa to create a vibrant base.
- Add the salmon: Place one cooked salmon fillet on top of each bowl, ensuring each serving is balanced with protein and veggies.
- Dress and garnish: Drizzle the prepared lemon-herb dressing over each bowl, sprinkle chopped fresh parsley on top, and serve immediately for best flavor.
Notes
- Substitute brown rice, couscous, or farro if quinoa is not available for varied grain textures.
- Include a dollop of hummus or tzatziki for additional Mediterranean flair and creaminess.
- For meal prep, keep avocado and dressing separate to prevent browning and sogginess. Add just before serving.
- Use fresh or fully thawed frozen salmon to ensure even cooking and best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
