Mediterranean Salmon Bowls
A vibrant medley of flaky salmon, quinoa, and fresh vegetables that transports you to sun-drenched shores.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
- Diet: Gluten-Free
Ingredients
Scale
- 2 salmon fillets
- 1 cup quinoa
- 2 cups water
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/4 cup olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Cook the quinoa in water according to package instructions. Once done, set it aside to let it cool.
- Season the salmon fillets with salt and pepper. Grill or pan-sear the salmon for about 4-5 minutes per side until cooked through, ensuring that you have that lovely golden crisp on the outside.
- In a large bowl, combine the cooled quinoa, diced cucumber, halved cherry tomatoes, thinly sliced red onion, olives, and crumbled feta cheese.
- In a small bowl, whisk together olive oil, lemon juice, salt, and pepper. Pour this delightful dressing over the quinoa mixture and toss well to combine all those delicious flavors.
- Serve the quinoa salad in bowls and top each serving with the beautifully seared salmon fillets. Garnish with fresh parsley for a pop of color and freshness.
Notes
This bowl can be served standalone or with warm pita and tzatziki.
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 35g
- Cholesterol: 60mg