Mediterranean Salmon Bowl
Healthy, light, and full of flavor, this Mediterranean Salmon Bowl (aka Greek Salmon Buddha Bowl) starts with roasted dill and lemon salmon, a grain of your choice, crunchy veggies, salty feta, briny olives, and garbanzo beans, tied together with a zesty lemon dressing and a dollop of tzatziki sauce.
Celebrate spring’s arrival with a healthy Mediterranean salmon bowl that packs a protein punch. This bowl is a cross between a salad and a grain bowl, hence the name, Buddha bowl!
What exactly is a Buddha bowl anyway?
Loaded with veggies, grains, and lean proteins, Buddha bowls are highly versatile and easy to tailor to all tastes and dietary restrictions. They also can be made ahead and are easily packable-the perfect candidate for meal prep and work lunches.
A buddha bowl is made up of 5 key components:
- Grains
- Veggies
- Protein
- Dressing
- “Toppings,” such as nuts, seeds, herbs, beans, or sprouts
Ingredients
This Mediterranean Salmon Bowl recipe takes a little longer to prepare than others because there is some serious chopping, but it’s the perfect meal prep recipe because you can chop everything once and assemble the bowls for lunches throughout the week!
makes 4 bowls
- 1 cup couscous or quinoa or brown rice
- 2 lbs. Salmon
- 4 tablespoons olive oil, divided
- 1 lemon zest and juice
- 3 tablespoons fresh or freeze-dried dill, chopped
- salt and pepper to taste
- 1 15 oz can garbanzo beans, rinsed and drained
- 1.5 cups cherry tomatoes halved
- 1 shallot, thinly sliced
- 2 Persian cucumbers or 1 English cucumber, thinly sliced
- ¼ cup Kalamata olives, halved
- ½ teaspoon dried oregano
- 1 head Romaine lettuce, chopped
- fresh mint for garnish
Tzaziki sauce
- 1 cup Greek Yogurt
- ½ cup grated cucumber
- 2-3 garlic cloves, minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh dill
- salt and pepper to taste
- 1 tablespoon extra virgin olive oil
Mediterranean Salmon Bowl
Ingredients
- 1 cup couscous or quinoa or brown rice
- 2 lbs. Salmon
- 4 tablespoons olive oil divided
- 1 lemon zest and juice
- 3 tablespoons fresh or freeze-dried dill chopped
- salt and pepper to taste
- 1 15 oz can garbanzo beans rinsed and drained
- 1.5 cups cherry tomatoes halved
- 1 shallot thinly sliced
- 2 Persian cucumbers or 1 English cucumber thinly sliced
- ¼ cup Kalamata olives halved
- ½ teaspoon dried oregano
- 1 head Romaine lettuce chopped
- fresh mint for garnish
Tzatziki sauce
- 1 cup Greek Yogurt
- ½ cup grated cucumber
- 2-3 garlic cloves minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh dill
- salt and pepper to taste
- 1 tablespoon extra virgin olive oil
Instructions
- Preheat the oven to 425° F.
- Prepare the grain according to package directions. I used pearled couscous, but most often use quinoa cooked in water.
- Place the salmon on a parchment-lined baking sheet. Brush the salmon with 1 tablespoon of olive oil, then season with salt and pepper. Top the salmon with 2 tablespoons chopped dill and the lemon zest.
- Roast the salmon for 12 – 14 minutes until it is cooked through. The cooking time may vary depending on the thickness of the salmon. Salmon is cooked through when it reaches 130° F. Flake the salmon into large chunks when it’s done cooking.
- Meanwhile, prepare the tzatziki sauce. Grate the cucumber and squeeze out the excess liquid from the grated cucumber with your hands. In a small bowl, combine the Greek yogurt, grated cucumber, minced garlic, 1 tablespoon lemon juice, 2 tablespoons fresh dill, salt and pepper and olive oil. Taste for seasoning and adjust as needed. Set aside until serving time.
- In a separate small bowl, combine the halved tomatoes, sliced cucumbers, olives and garbanzo beans. Whisk together 3 tablespoons olive oil, 1.5 tablespoons lemon juice, salt and pepper to taste and dried oregano. Pour the dressing over the veggies and stir to combine.
- Assemble the bowls as follows
- Romaine lettuce
- couscous or quinoa
- cucumber, tomatoes, olives, chickpeas, feta, shallots
- cooked salmon
- 1 dollop of Tzatzki sauce on each bowl
- Top with fresh dill and mint for garnish.
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