Mediterranean Salmon Bowl Recipe | Healthy Bowl with Quinoa, Veggies and Herbs

Ingredients

• 4 skin-on salmon fillets (6 ounces each)
• 1 tablespoon extra virgin olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1 cup uncooked quinoa, rinsed
• 2 cups water or low-sodium vegetable broth
• 1/2 teaspoon kosher salt
• 1 large English cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/2 medium red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 1/3 cup extra virgin olive oil (for dressing)
• 1/4 cup fresh lemon juice
• 1 tablespoon chopped fresh dill
• 1 clove garlic, minced
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon kosher salt (for dressing)
• 1/4 teaspoon black pepper (for dressing)
• Fresh dill and parsley for garnish

Instructions

1. 1

   Rinse quinoa under cold water. In a saucepan, combine quinoa, 2 cups of water or broth, and 1/2 tsp salt. Bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

2. 2

   While quinoa cooks, dice the cucumber, halve the tomatoes and olives, and slice the red onion. In a jar, combine all vinaigrette ingredients and shake well.

3. 3

   Pat salmon fillets completely dry. Mix oregano, garlic powder, 1/2 tsp salt, and 1/4 tsp pepper. Rub this seasoning over the flesh side of the salmon.

4. 4

   Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Place salmon skin-side down. Press gently for 10 seconds to ensure full contact. Cook for 4-6 minutes until skin is crispy and golden.

5. 5

   Flip the salmon and cook for another 2-4 minutes, until it flakes easily with a fork (internal temp of 135-140°F).

6. 6

   To assemble, divide the quinoa among four bowls. Top with a salmon fillet. Arrange the cucumber, tomatoes, red onion, and olives around the salmon. Drizzle with the vinaigrette and top with feta and fresh herbs.