Mediterranean Salmon Bowl

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Mediterranean Salmon Bowl

Indulge in the fresh and flavorful goodness of our Mediterranean Salmon Bowl! This nutritious and satisfying dish combines the richness of salmon, the tanginess of feta cheese, and the brightness of Mediterranean herbs, all served over a bed of quinoa and roasted vegetables.

 Ingredients:
 For the Salmon:
  1.  2 salmon fillets (6-8 oz each)
  2.  2 tablespoons olive oil
  3.  1 teaspoon garlic powder
  4. 1 teaspoon paprika
  5.  Salt and pepper to taste
  6.  Juice of 1 lemon
For the Bowl:
  1. 1 cup quinoa (or couscous)
  2.  2 cups vegetable broth or water
  3.  1 cup cherry tomatoes, halved
  4.  1 cucumber, diced
  5.  1/2 red onion, thinly sliced
  6.  1/2 cup Kalamata olives, pitted and halved
  7.  1/2 cup feta cheese, crumbled
  8. Fresh parsley, chopped (for garnish)
For the Dressing:
  1. 3 tablespoons olive oil
  2.  1 tablespoon red wine vinegar
  3.  1 teaspoon dried oregano
  4. Salt and pepper to taste
Instructions:
 Step 1: Cook the Quinoa
1. Rinse the Quinoa: Rinse the quinoa under cold water to remove any bitterness.
2. Cook the Quinoa: In a medium saucepan, bring the vegetable broth or water to a boil. Add the quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
Step 2: Prepare the Salmon
3. Preheat the Oven: Preheat your oven to 400°F (200°C).
4. Season the Salmon: In a small bowl, mix together olive oil, garlic powder, paprika, salt, pepper, and lemon juice. Brush this mixture over the salmon fillets.
5. Bake the Salmon: Place the salmon fillets on a baking sheet lined with parchment paper. Bake for about 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Step 3: Prepare the Dressing
6. Mix the Dressing: In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, salt, and pepper. Set aside.
Step 4: Assemble the Bowl
7. Combine Ingredients: In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese. Drizzle with the dressing and toss gently to combine.
8. Serve: Divide the quinoa mixture into bowls, top with the baked salmon, and garnish with fresh parsley.

Tips:

See also  One-Pan Savory Chicken and Veggie Skillet

1. Use fresh and high-quality salmon: Choose wild-caught salmon for the best flavor and nutrition.
2. Don’t overcook the salmon: Cook the salmon until it’s just cooked through to prevent dryness and toughness.
3. Add some Mediterranean flair with herbs and spices: Use oregano, thyme, and lemon juice to give the dish a bright and refreshing flavor.
4. Experiment with different types of quinoa: Try using different types of quinoa, such as tri-color or red quinoa, for a unique texture and flavor.
5. Make ahead for a quick dinner: Prepare the quinoa and roasted vegetables ahead of time and refrigerate or freeze until ready to serve for a quick and easy dinner.

Nutrition Information (per serving):

1. Calories: 400
2. Protein: 35g
3. Fat: 20g
4. Saturated Fat: 4g
5. Cholesterol: 60mg
6. Carbohydrates: 20g
7. Fiber: 5g
8. Sugar: 5g
9. Sodium: 300mg

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