Description
A vibrant and wholesome Mediterranean Salmon Bowl featuring baked salmon, fluffy quinoa, fresh veggies, and tangy feta cheese.
Ingredients
Scale
- 1 pound salmon fillets
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, sliced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 lemon, juiced
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400°F (200°C). Season the salmon fillets generously with salt and pepper. Place them on a baking sheet.
- Bake the salmon for 12-15 minutes, or until it is cooked through and flakes easily with a fork.
- Rinse the quinoa under cold water. In a saucepan, combine the quinoa with water or broth. Bring it to a boil, lower the heat, cover, and let it simmer for about 15 minutes.
- Combine the cooked quinoa, halved cherry tomatoes, diced cucumber, sliced red onion, olives, and crumbled feta cheese in a large bowl.
- Whisk together the olive oil, lemon juice, salt, and pepper. Pour this dressing over the quinoa mixture and toss to coat.
- Divide the quinoa salad among bowls. Top each serving with a piece of the baked salmon and garnish with fresh parsley.
Notes
This bowl can be easily customized with seasonal vegetables or different cheeses. Any leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 590mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 34g
- Cholesterol: 60mg