Mediterranean Salmon Bowl
Healthy, light, and full of flavor, this Mediterranean Salmon 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.
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Servings: 4 servings
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.