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Mediterranean Salmon Bowl

Mediterranean salmon bowls pair flaky oven-baked salmon with fluffy quinoa and a crisp cucumber-tomato salad. A tangy Greek yogurt sauce with lemon and dill brings the components together in a satisfying meal.
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Prep Time 20 minutes
Cook Time 30 minutes
standing 5 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the bowls
  • 1 cup quinoa rinsed
  • 2 cups water
  • 1 tsp kosher salt divided
  • 1.5 lb salmon fillet skin-on, cut into 4 portions
  • 2 tbsp olive oil divided
  • 1.25 tsp dried oregano divided
  • 1 cucumber medium, diced
  • 1 pint grape tomatoes halved
  • 0.25 cup red onion thinly sliced
  • 1 tbsp red wine vinegar
  • 0.5 cup kalamata olives pitted
  • 0.5 cup feta cheese crumbled
For the yogurt sauce
  • 0.75 cup plain Greek yogurt
  • 1 tbsp lemon juice
  • 1 tbsp fresh dill chopped
  • 1 cloves garlic minced

Equipment

  • 1 rimmed baking sheet

Method
 

Prepare the bowl components
  1. Heat the oven to 425°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Combine the rinsed quinoa, water, and 1/2 teaspoon of the salt in a medium saucepan and bring to a boil over high heat.
  4. Cover, reduce the heat to low, and simmer for 15 minutes.
  5. Remove the saucepan from the heat and let the quinoa stand, covered, for 5 minutes.
  6. Fluff the quinoa with a fork.
  7. Pat the salmon dry and place it skin-side down on the prepared baking sheet.
  8. Rub the salmon with 1 tablespoon of the olive oil.
  9. Season the salmon with 1 teaspoon of the oregano and the remaining 1/2 teaspoon salt.
  10. Bake for 12–15 minutes, until the thickest part of the salmon reaches 145°F.
  11. Toss the cucumber, tomatoes, red onion, and olives with the remaining 1 tablespoon olive oil, the red wine vinegar, and the remaining 1/4 teaspoon oregano.
  12. Fold in the feta.
Make the yogurt sauce
  1. Stir together the Greek yogurt, lemon juice, dill, and garlic in a small bowl.
Assemble the bowls
  1. Divide the quinoa among 4 bowls.
  2. Top with the salmon and cucumber-tomato salad.
  3. Serve with the yogurt sauce.

Notes

For the best texture, store the salmon, quinoa, salad, and sauce separately. Refrigerate leftovers for up to 3 days; cooked salmon and quinoa can be frozen, but the salad and sauce do not freeze well. For a dairy-free option, use dairy-free yogurt and omit the feta.