Description
These Mediterranean Salmon Bowls are a vibrant and nutritious meal packed with tender pan-seared salmon, fluffy quinoa, and fresh Mediterranean vegetables. Perfect for a wholesome lunch or dinner, this recipe balances protein, healthy fats, and fiber-rich ingredients with bright lemon and olive oil flavors for a satisfying and heart-healthy bowl.
Ingredients
Scale
Salmon
- 2 salmon fillets
- 2 tablespoons olive oil
- 1 lemon, juiced (use half for salmon, reserve half for drizzling)
- Salt and pepper to taste
Quinoa
- 1 cup quinoa
- 2 cups water
Vegetable and Toppings
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 1/4 cup feta cheese, crumbled
Instructions
- Rinse Quinoa: Rinse the quinoa under cold running water to remove any bitter residue, ensuring a clean and fluffy texture when cooked.
- Cook Quinoa: In a medium pot, combine the rinsed quinoa with 2 cups of water and bring to a boil. Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes until the water is fully absorbed and the quinoa is tender.
- Season Salmon: While the quinoa cooks, season the salmon fillets with salt, pepper, and the juice of half a lemon, ensuring even coverage for bright flavor.
- Heat Skillet: Warm the olive oil in a skillet over medium heat to prepare for searing the salmon.
- Cook Salmon: Place the salmon fillets in the hot skillet and cook for 4-5 minutes on each side, or until the salmon is opaque and flakes easily with a fork.
- Prepare Vegetables: In a large bowl, combine the diced cucumber, halved cherry tomatoes, diced red onion, and crumbled feta cheese.
- Assemble Bowls: Add the cooked quinoa to the vegetable mixture and gently toss to combine. Then, top each quinoa bowl with a cooked salmon fillet.
- Finish and Serve: Drizzle the remaining lemon juice over the bowls for a fresh finish and serve immediately for a delicious Mediterranean-inspired meal.
Notes
- You can substitute quinoa with couscous or bulgur for a different texture.
- For extra flavor, add chopped fresh herbs like parsley or mint to the vegetable mix.
- If you prefer, bake the salmon at 400°F (200°C) for 12-15 minutes instead of pan-searing.
- Leftover quinoa and salmon can be stored separately in airtight containers in the refrigerator for up to 2 days.
- Use low-sodium feta to reduce the salt content if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mediterranean
