Looking for a fresh start this spring? This Mediterranean Salmon Bowl is exactly what your body is craving right now.
It is bright, filling, and comes together in just thirty minutes. You will love how the colors pop on your plate. It feels like a healthy reset in every single bite.
Why This Recipe Is a Winner
This dish is perfect for a busy weeknight dinner when you want something nutritious. You get high-quality protein and healthy fats in one beautiful bowl. The prep is minimal so it fits into any schedule.
It is a nutritional powerhouse that actually tastes amazing. Your family will love the mix of warm salmon and cool, crisp vegetables. It is a meal that leaves everyone feeling satisfied and energized.
Simple Method
Making this bowl is a breeze even for beginner cooks. You simply sear the salmon and chop a few fresh vegetables. The creamy tahini dressing comes together in just seconds. You will achieve pan-seared perfection with very little effort.
Ingredients You’ll Need
Most of these items are likely already in your kitchen or easy to find. We use pantry staples like quinoa and olive oil to keep things simple.
- 2 (6oz) salmon fillets
- 1 cup cooked quinoa
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup kalamata olives, pitted and halved
- 1/4 cup feta cheese, crumbled
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons tahini
- 1 tablespoon fresh lemon juice
- 1 teaspoon honey
- 1 tablespoon warm water
Step-by-Step Directions
- Pat salmon fillets dry with paper towels and season both sides with salt and black pepper.
- Heat olive oil in a non-stick skillet over medium-high heat until shimmering.
- Place salmon in the skillet skin-side down and sear for 5 minutes without moving to achieve crispy skin.
- Flip the fillets and cook for an additional 3 to 4 minutes until the internal temperature reaches 145 degrees Fahrenheit.
- Prepare the dressing by whisking tahini, lemon juice, honey, and warm water in a small bowl until emulsified.
- Divide the cooked quinoa evenly between two serving bowls.
- Arrange the cucumber, tomatoes, red onion, and olives over the quinoa base.
- Place one salmon fillet into each bowl and garnish with crumbled feta cheese.
- Drizzle the lemon-tahini dressing over the components immediately before serving.
Best Ways to Enjoy It
Serve this in your favorite wide bowls for a lovely café feel. Add a side of warm pita bread to scoop up the extras. Pair it with a glass of iced herbal tea for a refreshing lunch. Set the table and enjoy a quiet moment of nourishment.
Storage & Reheating
Store the salmon and vegetables in separate containers to keep everything fresh. The quinoa stays good in the fridge for up to three days. Keep the dressing in a small jar until you are ready to eat. Reheat the salmon gently in a pan to keep it moist.
Tips for Best Results
- Don’t skip patting the salmon dry for the best golden sear.
- Avoid overcooking the fish to keep it tender and flaky inside.
- Substitute quinoa with brown rice if you prefer a different grain base.
- Make the tahini dressing ahead of time to save even more minutes.
- Add a handful of fresh spinach for extra spring garden greens.
- Use a non-stick skillet to ensure the salmon skin stays intact.
- Double the recipe if you are cooking for a larger family.
Ways to Switch It Up
- Swap salmon for chickpeas for a delicious vegetarian option.
- Use dairy-free feta cheese to keep the meal vegan-friendly.
- Add roasted red peppers for a smoky and sweet flavor boost.
- Try maple syrup instead of honey for a different hint of sweetness.
Common Questions
Can I make this for meal prep?
Yes, this is a fantastic choice for meal prep lunches. Just keep the dressing on the side so the veggies stay crisp. It tastes great even when the salmon is cold.
How do I know when the salmon is done?
The salmon is ready when it flakes easily with a fork. It should reach an internal temperature of 145 degrees. The center should look opaque and light pink.
I hope this fresh Mediterranean Salmon Bowl brings a little sunshine to your table. It is the perfect way to nourish yourself on a busy day. Happy cooking!
— Lidia
Mediterranean Salmon Bowl
Ingredients
- 2 (6oz) salmon fillets
- 1 cup cooked quinoa
- 1 cup cucumber , diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup kalamata olives, pitted and halved
- 1/4 cup feta cheese, crumbled
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons tahin i
- 1 tablespoon fresh lemon juice
- 1 teaspoon hone y
- 1 tablespoon warm water
Instructions
- Pat salmon fillets dry with paper towels and season both sides with salt and black pepper.
- Heat olive oil in a non-stick skillet over medium-high heat until shimmering.
- Place salmon in the skillet skin-side down and sear for 5 minutes without moving to achieve crisp skin.
- Flip the fillets and cook for an additional 3 to 4 minutes until the internal temperature reaches 145 degrees Fahrenheit.
- Prepare the dressing by whisking tahini, lemon juice, honey, and warm water in a small bowl until emulsified.
- Divide the cooked quinoa evenly between two serving bowls.
- Arrange the cucumber, tomatoes, red onion, and olives over the quinoa base.
- Place one salmon fillet into each bowl and garnish with crumbled feta cheese.
- Drizzle the lemon-tahini dressing over the components immediately before serving.
