Mediterranean Healthy Salmon and Quinoa Bowl
This Mediterranean-inspired bowl features flaky salmon, fluffy quinoa, and a vibrant medley of fresh vegetables, all drizzled with a zesty lemon-herb dressing. It's a healthy and satisfying meal that's easy to prepare.
Equipment
- medium saucepan
- baking sheet
- parchment paper
- non-stick skillet
Ingredients
For the Salmon
- 2 (6oz/170g) salmon fillets
- 1 tbsp olive oil
- Salt and freshly ground black pepper to taste
- 1/2 tsp garlic powder
- 1/2 lemon thinly sliced (for baking) or juiced (for finishing)
For the Quinoa
- 1 cup quinoa rinsed thoroughly
- 2 cups vegetable or chicken broth (or water)
- salt A pinch of
For the Vegetables & Toppings
- 1 cup cherry tomatoes halved
- 1/2 English cucumber diced
- 1/4 cup Kalamata olives halved
- 1/4 cup sun-dried tomatoes chopped
- 1/4 cup fresh parsley or dill chopped
- 2 tbsp extra virgin olive oil (for dressing)
- 1 tbsp lemon juice (for dressing)
- 1/4 cup crumbled feta cheese
- 1/4 cup toasted slivered almonds or sunflower seeds
- 1/2 tsp dried oregano
Instructions
Cooking Instructions
- Combine rinsed quinoa, broth, and salt in a saucepan, bring to a boil, then simmer for 15 minutes covered until liquid is absorbed, then let sit and fluff.
- Preheat oven to 400°F (200°C) and line a baking sheet; pat salmon dry, drizzle with olive oil, season, and bake for 12-15 minutes.
- Alternatively, heat olive oil in a skillet over medium-high heat, season salmon, and sear for 5-7 minutes skin-side down, then flip and cook for another 3-5 minutes.
- Divide cooked quinoa and salmon into bowls, arrange tomatoes, cucumber, olives, and sun-dried tomatoes around them, then drizzle with olive oil and lemon juice.
- Garnish with parsley or dill, feta, nuts or seeds, and oregano, then serve immediately.
Notes
For extra flavor, marinate the salmon for 15-20 minutes with the olive oil, garlic powder, salt, and pepper before cooking. You can also customize the vegetables based on your preferences or what's in season.