Mediterranean Salmon Bowl Recipe | Healthy Bowl with Quinoa, Veggies and Herbs
Ingredients
- 4 skin-on salmon fillets (6 ounces each)
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 cup uncooked quinoa, rinsed
- 2 cups water or low-sodium vegetable broth
- 1/2 teaspoon kosher salt
- 1 large English cucumber, diced
- 1 pint cherry tomatoes, halved
- 1/2 medium red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 1/3 cup extra virgin olive oil (for dressing)
- 1/4 cup fresh lemon juice
- 1 tablespoon chopped fresh dill
- 1 clove garlic, minced
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon kosher salt (for dressing)
- 1/4 teaspoon black pepper (for dressing)
- Fresh dill and parsley for garnish
Instructions
- Rinse quinoa under cold water. In a saucepan, combine quinoa, 2 cups of water or broth, and 1/2 tsp salt. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- While quinoa cooks, dice the cucumber, halve the tomatoes and olives, and slice the red onion. In a jar, combine all vinaigrette ingredients and shake well.
- Pat salmon fillets completely dry. Mix oregano, garlic powder, 1/2 tsp salt, and 1/4 tsp pepper. Rub this seasoning over the flesh side of the salmon.
- Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Place salmon skin-side down. Press gently for 10 seconds to ensure full contact. Cook for 4-6 minutes until skin is crispy and golden.
- Flip the salmon and cook for another 2-4 minutes, until it flakes easily with a fork (internal temp of 135-140°F).
- To assemble, divide the quinoa among four bowls. Top with a salmon fillet. Arrange the cucumber, tomatoes, red onion, and olives around the salmon. Drizzle with the vinaigrette and top with feta and fresh herbs.
Notes
For the best results, ensure your salmon fillets are patted completely dry with a paper towel before seasoning. This is the most crucial step for achieving crispy skin.