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Mediterranean Salmon Bowl

Zesty Mediterranean Salmon Bowl for a Cozy Fall Meal

This Mediterranean Salmon Bowl is a comforting yet healthy dish perfect for fall, packed with flavor and nutritious ingredients.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner Ideas
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon
  • 1 fillet Salmon rich source of omega-3 fatty acids
  • 1 tablespoon Olive oil or avocado oil for substitution
  • 1 teaspoon Garlic powder or fresh minced garlic for stronger taste
  • 1 teaspoon Smoked paprika for warm, smoky flavor
  • 1 teaspoon Dried oregano
For the Quinoa Base
  • ½ cup Quinoa gluten-free protein-packed grain
  • 1 cup Vegetable broth or chicken broth if desired
For the Fresh Veggies
  • ½ cup Cherry tomatoes sweet and juicy
  • ½ cup Cucumber or bell peppers for variety
  • ¼ cup Red onion thinly sliced
  • ¼ cup Kalamata olives or green olives
For the Toppings
  • ¼ cup Feta cheese or goat cheese as alternative
  • 2 tablespoons Hummus or tahini for different flavor
  • 1 tablespoon Tahini mix with yogurt for creamier texture
  • 1 tablespoon Lemon juice for brightness
  • ¼ cup Fresh parsley or cilantro
  • ½ teaspoon Ground cumin

Equipment

  • oven
  • medium saucepan
  • baking sheet
  • Aluminum Foil
  • knife
  • cutting board

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C). Gather all ingredients.
  2. Place the salmon fillet on aluminum foil. Drizzle olive oil over salmon, coating well. Sprinkle with garlic powder, smoked paprika, dried oregano, salt, and black pepper, rubbing them in evenly before sealing the foil.
  3. Transfer the seasoned salmon in its foil pouch to a baking sheet and bake for 15–20 minutes, until it flakes easily with a fork and reaches 145°F (63°C) internally.
  4. While the salmon is baking, combine ½ cup rinsed quinoa and 1 cup vegetable broth in a medium saucepan. Bring to a boil, cover, reduce heat to low, and simmer for about 15 minutes until all liquid is absorbed.
  5. Chop ½ cup cherry tomatoes, ½ cup cucumber, and ¼ cup red onion as your quinoa cooks.
  6. Once quinoa is cooked and fluffy, fluff with a fork and mix in prepared vegetables, ¼ cup Kalamata olives, and ¼ cup crumbled feta cheese on top.
  7. Drizzle tahini and fresh lemon juice over the entire bowl.
  8. Sprinkle fresh parsley and a dash of ground cumin over the bowl.
  9. Serve immediately while the salmon is warm.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 500mgPotassium: 700mgFiber: 8gSugar: 3gVitamin A: 300IUVitamin C: 15mgCalcium: 100mgIron: 3mg

Notes

For best results, ensure salmon is at room temperature before seasoning. Rinse quinoa well before cooking for the best flavor.

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