Dinner
Mediterranean Salmon Bowls
This bowl is packed with vibrant flavors, featuring perfectly cooked salmon over a bed of fresh greens, quinoa, and crisp vegetables. Topped with creamy hummus and flavorful dressing, it’s a nourishing, protein-rich meal that’s both refreshing and satisfying.
Mediterranean Salmon Bowls
This bowl is packed with vibrant flavors, featuring perfectly cooked salmon over a bed of fresh greens, quinoa, and crisp vegetables. Topped with creamy hummus and flavorful dressing, it’s a nourishing, protein-rich meal that’s both refreshing and satisfying.
Ingredients
For the Salmon
- 2 salmon fillets (wild-caught if possible)
- 2 tbsp olive oil
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 tsp dried oregano
- ½ tsp cumin
- ½ tsp sea salt
- ¼ tsp black pepper
For the Base
- 2 cups cooked quinoa (or cauliflower rice for a grain-free option)
- 1 avocado, sliced
- ½ cup cherry tomatoes, halved
- ½ cup cucumber, diced
- ¼ cup red onion, thinly sliced
- ¼ cup Kalamata olives, halved
- ¼ cup crumbled feta (optional)
For the Dressing
- 3 tbsp olive oil
- Juice of 1 lemon
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- Salt & pepper to taste
For Garnish
- Fresh parsley, chopped
- Lemon wedges
- hummus
Instructions
- In a bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper. Coat salmon fillets in the marinade and let sit for at least 15 minutes.
- Bake at salmon 400°F for 10-12 minutes.
- Divide the quinoa between bowls. Top with cherry tomatoes, cucumbers, red onion, olives, and feta around the salmon.
- Whisk together all dressing ingredients and drizzle over the bowl.
- Sprinkle with fresh parsley and serve with lemon wedges.