Name: Mediterranean Salmon Bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Serves 4
Ingredients: 4 salmon fillets (6 oz each), skin-on; 2 tablespoons extra virgin olive oil, plus more for drizzling; 1 tablespoon dried oregano; 2 cups cooked quinoa or brown rice; 1 English cucumber, diced; 1 pint cherry tomatoes, halved; 1 red bell pepper, diced; 1/2 red onion, thinly sliced; 1/2 cup kalamata olives, pitted and halved; 4 oz feta cheese, crumbled; 1/4 cup fresh dill, chopped; 1 lemon, cut into wedges; 2 tablespoons tzatziki sauce (store-bought or homemade); Salt and freshly ground black pepper to taste

Instructions

Prepare the salmon

Pat the salmon fillets dry with paper towels. Season both sides with salt, pepper, and dried oregano. Let them sit at room temperature for 10 minutes to absorb the flavors.
Cook the salmon

Heat olive oil in a large non-stick skillet over medium-high heat. Place the salmon fillets skin-side down and cook for 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until the salmon is cooked through but still slightly pink in the center. Remove from heat and set aside.
Prepare the base

Divide the cooked quinoa or brown rice among four bowls, creating a base layer for the Mediterranean bowl.
Assemble the vegetable medley

In a large bowl, combine the diced cucumber, halved cherry tomatoes, diced red bell pepper, sliced red onion, and kalamata olives. Toss gently with a drizzle of olive oil and a pinch of salt and pepper.
Build the bowls

Arrange the vegetable medley over the quinoa in each bowl. Place a salmon fillet on top of each. Sprinkle with crumbled feta cheese and chopped fresh dill.
Add the finishing touches

Add a dollop of tzatziki sauce to each bowl. Garnish with lemon wedges on the side for squeezing over the salmon just before eating.

Mediterranean Salmon Bowl

Ingredients

Instructions

Nutritional Information