Name: Mediterranean Salmon Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: ½ cup extra virgin olive oil; Juice of 1 lemon (approximately 3–4 tablespoons); 2 tablespoons fresh oregano leaves (or 2 teaspoons dried); 1 tablespoon fresh dill, chopped (or 2 teaspoons dried); 2 cloves garlic, minced; 1 teaspoon honey or maple syrup; ½ teaspoon sea salt; ¼ teaspoon black pepper; 4 salmon fillets (1 to 1¼ lbs total); 1½ cups cooked quinoa; 4 cups romaine or mixed greens; 1 cup sliced English cucumber; 1 cup halved cherry tomatoes; ½ cup sliced red onion; 1 (15 oz) can garbanzo beans, drained and rinsed; ⅓ cup pitted kalamata olives, halved; ½ cup feta cheese, crumbled; 1 avocado, sliced or diced; ½ cup grated English cucumber (water squeezed out); ½ cup plain Greek yogurt; 1½ tablespoons lemon juice; 1 tablespoon extra virgin olive oil; 1 tablespoon fresh dill (or 1 teaspoon dried); 2 cloves garlic, minced; ¼ teaspoon sea salt; ¼ teaspoon black pepper; 2 tablespoons fresh parsley, finely chopped

Description

A delicious Mediterranean Salmon Bowl featuring marinated salmon, fresh vegetables, quinoa, and a creamy tzatziki sauce.

Ingredients

½ cup extra virgin olive oil
Juice of 1 lemon (approximately 3–4 tablespoons)
2 tablespoons fresh oregano leaves (or 2 teaspoons dried)
1 tablespoon fresh dill, chopped (or 2 teaspoons dried)
2 cloves garlic, minced
1 teaspoon honey or maple syrup
½ teaspoon sea salt
¼ teaspoon black pepper
4 salmon fillets (1 to 1¼ lbs total)
1½ cups cooked quinoa
4 cups romaine or mixed greens
1 cup sliced English cucumber
1 cup halved cherry tomatoes
½ cup sliced red onion
1 (15 oz) can garbanzo beans, drained and rinsed
⅓ cup pitted kalamata olives, halved
½ cup feta cheese, crumbled
1 avocado, sliced or diced
½ cup grated English cucumber (water squeezed out)
½ cup plain Greek yogurt
1½ tablespoons lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon fresh dill (or 1 teaspoon dried)
2 cloves garlic, minced
¼ teaspoon sea salt
¼ teaspoon black pepper
2 tablespoons fresh parsley, finely chopped

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Instructions

In a small bowl, whisk together all marinade ingredients.
Place salmon fillets in a shallow dish and pour half of the marinade over them. Allow to marinate for about 15 minutes while you prepare the other ingredients. Reserve the remaining marinade.
Transfer the marinated salmon (skin-side down) onto a parchment-lined baking sheet.
Bake for 9–12 minutes until the salmon flakes easily with a fork. Let it rest for about 5 minutes after baking.
In another medium bowl, combine sliced cucumber, cherry tomatoes, red onion, and garbanzo beans. Toss this mixture with the reserved marinade and set aside.
In a small bowl, mix together all Tzatziki sauce ingredients until well combined and creamy.
In each serving bowl, add a handful of greens followed by an even distribution of quinoa and salad mixture.
Top each bowl with one salmon fillet, a dollop of Tzatziki sauce, crumbled feta cheese, olives, and diced avocado.

Notes

Consider adding seasonal vegetables or different toppings for added flavor diversity. Tzatziki sauce should sit in the fridge for some time before serving to allow flavors to meld.