Description
A nutritious and flavorful Mediterranean Salmon Bowl featuring baked salmon, quinoa, and fresh vegetables.
Ingredients
- 2 (6-ounce) salmon fillets
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup cooked quinoa
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Place the salmon fillets on the prepared baking sheet. Drizzle with olive oil and season with garlic powder, oregano, paprika, salt, and pepper.
- Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork.
- While the salmon is baking, prepare the quinoa according to package instructions if not already cooked.
- In a large bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, olives, feta cheese, and parsley. Drizzle with lemon juice and toss to combine.
- Once the salmon is done, remove it from the oven and let it cool for a few minutes. Flake the salmon into large pieces.
- To serve, divide the quinoa salad among bowls and top with flaked salmon.
Notes
- For a spicy kick, add a pinch of red pepper flakes to the salmon seasoning.
- Substitute the quinoa with brown rice or couscous for a different grain option.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 70mg