Mediterranean Salmon Bowl
This Mediterranean Salmon Bowl will be your new favorite weeknight dinner! It’s packed with flavor and perfect to make for a simple dinner during the week. Paired with a lemon garlic sauce that’s a must with this recipe! Who doesn’t love a good sauce!?
If you’re looking for a meal to switch up your weeknight dinner with, try this Mediterranean Salmon Bowl. Filled with cooked quinoa, roasted chickpeas and all the mediterranean flavors plus mixed with a delicious lemon garlic sauce. I like to keep my salmon super simple with recipes like this and sear it on the stove with just sea salt, pepper and garlic powder! Having good quality salmon is key and really elevates any salmon recipe.
When I look at fixing dinner throughout the week, I always aim to have recipes that are a good balance of protein, carbohydrates and fat. That will keep you fuller longer and leave you feeling nourished throughout the day as well.
What you need for Mediterranean Salmon Bowl:
- Quinoa
- Salmon
- Vegetable broth
- Tomatoes
- Cucumber
- Crumbled Feta
- Kalamata Olives
- Fresh dill
- Avocado oil spray (I like to use this one!)
- Sea Salt
- Garlic Powder
- Black Pepper
What you need for roasted crispy chickpeas:
- Chickpeas
- Extra Virgin Olive Oil
- Sea salt
- Garlic Powder
- Black Pepper
- Onion Powder
- Paprika
- Chili Powder
What you need for lemon garlic sauce:
- Lemon
- Garlic cloves
- Extra Virgin Olive oil
- Plain Greek Yogurt
- Mayo
- Sea salt
- Black Pepper
How to make this Mediterranean Salmon Bowl:
- Start by preheating the oven to 400 degrees.
- Drain and rinse chickpeas. Remove the outer “shells” from the chickpeas. Dry off with a paper towel. Top with Avocado Oil Spray and seasonings.
- Pour on a baking sheet and place in the oven to bake for 40 minutes (flipping half way).
- Cook quinoa according to package.
- Take piece of salmon and score the skin side. To do this, it. Start by taking your piece of salmon skin side up on the cutting board. Take the long side of the salmon and take your thumb and pointer finger along the side of the salmon to create an arch. You want to make cuts into the skin a quarter of an inch. Don’t cut into the salmon too much! Do 3-4 slices in the skin. This will allow the salmon to cook more evenly.
- Prepare salmon by using a paper towel to dry off the top. Spray with avocado oil spray. Season with sea salt, garlic powder and black pepper.
- Heat up pan with olive oil to medium high heat.
- Lay the salmon down on skin side to heat up. Cook for 3-4 minutes before flipping over and cooking for another 4-5 minutes.
- Prepare bowl by adding cooked quinoa, tomatoes, cucumber, olives, crispy chickpeas, cooked salmon. Top with crumbled feta, fresh dill and red pepper flakes.
If you want to switch up this bowl, try these options:
- Instead of using salmon, add sautéed shrimp instead!
- If you don’t want to prepare the lemon garlic sauce, use hummus or tzatziki topped on this bowl
- Add fresh pita on the side!
If you like this recipe, you may enjoy these on One Balanced Life:
- Turkey Rice Bowls
- Roasted Chickpea and Cauliflower Bowls
- Mediterranean Tuna Salad
- Mediterranean Orzo Salad
- Shrimp Grain Bowls
FAQs
How do you make seared salmon?
You want to score the salmon before searing it. Start by taking your piece of salmon skin side up on the cutting board. Take the long side of the salmon and take your thumb and pointer finger along the side of the salmon to create an arch. You want to make cuts into the skin a quarter of an inch. Don’t cut into the salmon too much! Do 3-4 slices in the skin. This will allow the salmon to cook more evenly. Use a paper towel to dab the top of the salmon. Spray with a little avocado oil spray, sea salt, pepper and garlic powder.
Can I meal prep any of these ingredients?
A few of these ingredients can be meal prepped for the week! You can make the quinoa ahead of time as well as the lemon garlic sauce. Those will last for 3-4 days in the fridge! Another way to save time is by chopping up the olives, tomatoes and cucumber and properly storing them in the fridge. I like using these for storing in the fridge.
What is the best pan to use for searing salmon?
A good non-stick pan is great to use for searing salmon! I use this one.
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Mediterranean Salmon Bowl
This Mediterranean Salmon Bowl makes for an easy weeknight dinner packed with flavor! Topped with a lemon garlic sauce that's perfect topped on this bowl.
Ingredients
- 1 piece salmon
- 1/2 cup quinoa, cooked
- 1/4 cup tomatoes, chopped
- 1/4 cup cucumber, chopped
- 1/4 cup kalmata olives, chopped
- 2 tbsp feta
- 1 tbsp fresh dill
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1 can chickpeas, rinsed and drained
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp sea salt
- 1/2 tsp cumin
- dash of pepper
- Avocado oil spray
- 1 tbsp olive oil
- For lemon garlic sauce:
- 1 lemon, juiced
- 3 garlic cloves
- 1/3 cup plain greek yogurt
- 1 tbsp olive oil
- 1 tbsp mayo
- 1/4 tsp sea salt
- dash of pepper
Instructions
- Preheat oven to 400 degrees.
- Rinse and drain chickpeas. Remove the outer "shells" on the chickpeas. Remove excess liquid from chickpeas with a paper towel.
- Mix together seasonings: garlic powder, paprika, onion powder, sea salt, cumin and dash of pepper in small bowl. Mix with chickpeas to fully coat.
- Pour on baking sheet and bake for 40 minutes. Flipping half way through
- Take your piece of salmon and remove excess liquid on the top with a paper towel.
- Score your salmon to help cook it through evenly. Start by taking your piece of salmon skin side up on the cutting board. Take the long side of the salmon and take your thumb and pointer finger along the side of the salmon to create an arch. You want to make cuts into the skin a quarter of an inch. Don't cut into the salmon too much! Do 3-4 slices in the skin.
- Top salmon with a little avocado oil spray, 1/4 tsp sea salt, 1/4 tsp pepper and 1/4 tsp garlic powder to fully coat.
- Place salmon skin side down in a heated non stick pan (medium to high heat) with a little olive oil. Cook on both sides for 4-5 minutes.
- Cook quinoa according to package.
- Make lemon garlic sauce by adding all ingredients to a blender. Set aside.
- In a bowl, add cooked quinoa, chopped tomatoes, cucumber, olives, crispy chickpeas, feta and fresh dill.
- Add seared salmon and drizzle with lemon garlic sauce.
- Enjoy!
Notes
Chickpeas will make enough for leftovers
Lemon Garlic sauce can be stored in the fridge for salads, bowls, etc for the week.
I like to cook quinoa in vegetable broth for more flavor
Love how quick and easy this is! Perfect for a weeknight dinner.
Thank you, Kelly!!