Zesty Mediterranean Quick Salmon Bowl
This Zesty Mediterranean Quick Salmon Bowl features a perfectly cooked salmon fillet, fluffy couscous, and a vibrant medley of fresh vegetables, all brought together with a tangy lemon-oregano vinaigrette for a quick, healthy, and flavorful meal.
Equipment
- non-stick skillet
- small bowl
- serving bowl
- whisk
Ingredients
Main Ingredients
- 1 (4-6 oz) Salmon Fillet
- 1/2 cup cooked couscous
For the Veggies
- 1/4 cup diced cucumber
- 1/4 cup cherry tomatoes halved
- 2 tablespoons crumbled feta cheese
- 1 tablespoon Kalamata olives halved
- 1 tablespoon thinly sliced red onion
For the Sauce
- 1 tablespoon olive oil
- 1 tablespoon lemon juice freshly squeezed
- 1/2 teaspoon dried oregano
- Pinch salt
- Pinch black pepper
Garnish (optional)
- Fresh parsley chopped
Instructions
Preparation
- Cook the couscous according to the package directions.
- Pat the salmon fillet dry and season generously with salt and pepper.
Cooking
- Heat 1 tablespoon of olive oil in a non-stick skillet over medium-high heat.
- Cook the salmon skin-side down for 4-6 minutes until crispy, then flip and cook for another 3-5 minutes until cooked through and flaky.
Assembly
- While the salmon and couscous cook, dice the cucumber, halve the cherry tomatoes, crumble the feta, halve the Kalamata olives, and thinly slice the red onion.
- In a small bowl, whisk together 1 tablespoon of olive oil, lemon juice, dried oregano, salt, and pepper to create the sauce.
- Spoon the cooked couscous into a serving bowl, then place the cooked salmon over it.
- Arrange the prepared cucumber, cherry tomatoes, feta, Kalamata olives, and red onion around the salmon.
- Drizzle generously with the lemon-oregano vinaigrette and garnish with fresh chopped parsley if desired.
Notes
For extra flavor, marinate the salmon in a little lemon juice and oregano for 15 minutes before cooking. Adjust the amount of feta cheese and olives to your personal preference. This bowl is also delicious with quinoa or brown rice instead of couscous.