Description
A healthy Mediterranean-inspired bowl featuring baked salmon marinated in fresh herbs, served over quinoa with crisp vegetables, feta, olives, and optional tzatziki sauce for a nutritious and flavorful meal.
Ingredients
- 4 salmon fillets (about 4-5 ounces each)
- 3 tablespoons extra virgin olive oil, divided
- Juice of 1 lemon, divided
- 1 teaspoon fresh oregano, chopped (or 1/2 tsp dried)
- 1 teaspoon fresh dill, chopped (or 1/2 tsp dried)
- 2 cloves garlic, minced
- 1 teaspoon honey or maple syrup
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1.5 cups cooked quinoa (or couscous/brown rice)
- 4 cups mixed greens (romaine, spinach, or spring mix)
- 1 English cucumber, sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, thinly sliced
- 1 (15 ounce) can garbanzo beans (chickpeas), drained and rinsed
- 1/3 cup pitted Kalamata olives, halved
- 1/2 cup crumbled feta cheese
- 1 avocado, sliced
- For optional Tzatziki Sauce: 1/2 cup plain Greek yogurt
- 1/4 cup grated cucumber, squeezed dry
- 1 clove garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Prepare the salmon marinade: In a small bowl, whisk together 2 tablespoons of olive oil, half of the lemon juice, chopped fresh oregano, chopped fresh dill, 1 minced garlic clove, honey, sea salt, and black pepper.
- Place the salmon fillets in a shallow dish. Pour the marinade over the salmon, turning to coat each fillet evenly. Let marinate for at least 15-20 minutes while you prepare other components.
- Place the marinated salmon fillets, skin side down, on the prepared baking sheet. Bake for 9-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
- While the salmon bakes, prepare the bowl components: Cook quinoa according to package directions.
- In a separate medium bowl, combine the sliced English cucumber, halved cherry tomatoes, thinly sliced red onion, and drained garbanzo beans. Drizzle with the remaining 1 tablespoon of olive oil, the rest of the lemon juice, and a pinch of salt and pepper. Toss gently to combine.
- If making Tzatziki sauce: In a small bowl, combine the Greek yogurt, grated and squeezed-dry cucumber, 1 minced garlic clove, chopped fresh dill, 1 teaspoon lemon juice, and a pinch of salt and pepper. Stir until well mixed.
- Assemble the bowls: Create a bed of mixed greens in each serving bowl. Add a scoop of cooked quinoa, then a portion of the cucumber, tomato, and garbanzo bean mixture.
- Top each bowl with a baked salmon fillet, a scattering of Kalamata olives, crumbled feta cheese, and sliced avocado.
- Serve with a generous dollop of homemade Tzatziki sauce, if desired.
Notes
- This recipe is versatile; substitute quinoa with brown rice or couscous if preferred.
- For a dairy-free version, omit feta cheese and use a vegan yogurt alternative for tzatziki.
- Ensure salmon is fresh and cooked to an internal temperature of 145°F for safety.
- Marinate salmon up to 30 minutes for more flavor, but not longer to avoid over-tenderizing.