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Mediterranean Salmon Bowl with Quinoa, Veggies, and Tzatziki Recipe

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3.9 from 30 reviews

A vibrant and nutritious Mediterranean Bowl featuring oven-baked salmon marinated in herbs and olive oil, served over a bed of quinoa and fresh greens, then topped with a tangy tzatziki sauce, feta, olives, and avocado for a wholesome and flavorful meal.

Ingredients

Marinade:

  • ½ cup extra virgin olive oil
  • 1 lemon, juiced (~3-4 Tbsp.)
  • 2 Tbsp. fresh oregano leaves (or 2 tsp. dried)
  • 1 Tbsp. fresh dill, roughly chopped (or 2 tsp. dried)
  • 2 cloves garlic, minced
  • 1 tsp. honey or maple syrup
  • ½ tsp. sea salt
  • ¼ tsp. black pepper

Bowl:

  • 4 salmon fillets (1-1 ¼ lbs.)
  • 1 ½ cups cooked quinoa (or couscous, white/brown rice, or cauliflower rice)
  • 4 cups romaine or mixed greens
  • 1 cup sliced English cucumber
  • 1 cup halved cherry tomatoes
  • ½ cup sliced red onion
  • 1 can garbanzo beans, drained and rinsed
  • ⅓ cup pitted kalamata olives, halved
  • ½ cup feta cheese, crumbled
  • 1 avocado, sliced or diced

Tzatziki:

  • ½ cup grated English cucumber, squeezed to remove water
  • ½ cup plain Greek yogurt
  • 1 ½ Tbsp. lemon juice
  • 1 Tbsp. extra virgin olive oil
  • 1 Tbsp. fresh dill (or 1 tsp. dried)
  • 2 cloves garlic, minced
  • ¼ tsp. sea salt
  • ¼ tsp. black pepper

Instructions

  1. Preheat Oven: Preheat your oven to 425℉ to prepare for baking the salmon, ensuring it cooks evenly and develops a perfect texture.
  2. Prepare Marinade & Marinate Salmon: In a small bowl, mix all marinade ingredients until well combined. Place salmon fillets in a shallow dish and pour half of the marinade over them. Let the salmon marinate for 15 minutes at room temperature to absorb the fresh herbs and citrus flavors. Reserve the remaining marinade for later use.
  3. Bake Salmon: After marinating, place the salmon fillets skin side down on a parchment-lined baking sheet. Bake in the preheated oven for 9-12 minutes, or until the salmon flakes easily with a fork and is thoroughly cooked. Remove from oven and allow to rest for 5 minutes, tenting loosely with foil if needed to keep warm.
  4. Toss Vegetables: In a mixing bowl, combine the sliced English cucumber, halved cherry tomatoes, sliced red onion, and rinsed garbanzo beans. Toss these veggies with the remaining marinade for added flavor. Set this mixture aside.
  5. Make Tzatziki Sauce: In a separate bowl, combine grated and squeezed cucumber, Greek yogurt, lemon juice, olive oil, fresh dill, minced garlic, sea salt, and black pepper. Stir gently until smooth and well blended. Keep the sauce chilled until ready to serve.
  6. Assemble Bowls: To assemble, place a handful of greens at the base of each serving bowl. Divide the marinated vegetable and garbanzo bean mixture evenly among the bowls, then add an even layer of cooked quinoa. Top each bowl with a baked salmon fillet (removing skin if desired), a generous dollop of tzatziki sauce, crumbled feta cheese, halved kalamata olives, and sliced or diced avocado for creaminess and healthy fats.

Notes

  • Marinate salmon for at least 15 minutes but no longer than 30 to avoid curing the fish too much from the lemon juice.
  • Use fresh herbs for the best flavor, but dried herbs can be substituted if necessary.
  • Ensure the grated cucumber for tzatziki is well squeezed to prevent a watery sauce.
  • Quinoa provides a nutritious gluten-free grain option; substitute with rice or couscous if desired.
  • Salmon skin can be removed after baking if preferred, as it should peel off easily.
  • This bowl is great for meal prep; just store components separately and assemble when ready to eat.

Find it online: https://flavorspath.com/mediterranean-salmon-bowl-with-quinoa-veggies-and-tzatziki-recipe/