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One-Pan Lemon Herb Mediterranean Salmon Bowls with Quinoa and Feta Dressing

Close-up of a seasoned salmon fillet served over quinoa with cucumbers, tomatoes, feta, and tzatziki in a Mediterranean Salmon Bowl.
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Prepare a fresh and flavorful Mediterranean salmon bowl featuring lemon-herb baked salmon served over quinoa with fresh vegetables and a creamy feta dressing.

Ingredients

Scale
  • 1 lb salmon fillets, skin removed
  • 2 tablespoons olive oil
  • 1 lemon, juiced and zested
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 cup dry quinoa
  • 2 cups water or vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1/2 cup Kalamata olives, halved
  • 1/4 cup red onion, thinly sliced
  • 1/4 cup crumbled feta cheese
  • For the Dressing: 1/4 cup plain Greek yogurt, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1 clove garlic minced, 2 tablespoons crumbled feta, 1 tablespoon water (or more for thinning)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a small bowl, mix 2 tablespoons olive oil, lemon juice, lemon zest, oregano, thyme, garlic powder, salt, and pepper.
  3. Place the salmon fillets on the prepared baking sheet. Brush the lemon-herb mixture evenly over the salmon.
  4. Bake the salmon for 12 to 15 minutes, or until cooked through and flaky.
  5. While the salmon bakes, cook the quinoa. Combine quinoa and water or broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Fluff with a fork.
  6. Prepare the dressing. Whisk together Greek yogurt, lemon juice, olive oil, minced garlic, 2 tablespoons feta, and water until smooth. Add more water if you prefer a thinner consistency.
  7. Assemble the bowls. Divide the cooked quinoa among four bowls. Top with the baked salmon, cherry tomatoes, cucumber, olives, and red onion.
  8. Drizzle the feta dressing over the bowls and sprinkle with the remaining crumbled feta cheese before serving.

Notes

  • For meal prepping, store the quinoa, vegetables, salmon, and dressing in separate airtight containers. Assemble just before eating to keep vegetables crisp.
  • You can substitute quinoa with farro or brown rice if desired.
  • To pan-sear the salmon instead of baking, cook it in a lightly oiled skillet over medium-high heat for 4-5 minutes per side.

Nutrition

Find it online: https://delishdreams.com/mediterranean-salmon-bowl-recipe/