Description
This Healthy Mediterranean Salmon Bowl is a vibrant and nourishing dish perfect for fall. Featuring a perfectly seasoned and pan-seared salmon fillet served atop fluffy quinoa cooked in vegetable broth, it’s topped with fresh cherry tomatoes, cucumber, red onion, Kalamata olives, crumbled feta cheese, and creamy hummus. A drizzle of tahini, fresh parsley, lemon juice, and a hint of ground cumin complete this flavorful, wholesome Mediterranean-inspired bowl ideal for a balanced meal.
Ingredients
Scale
Salmon
- 1 salmon fillet (6 ounces)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Quinoa
- 1/2 cup quinoa
- 1 cup vegetable broth
Salad Toppings
- 1/2 cup cherry tomatoes, halved
- 1/2 cup cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and sliced
- 1/4 cup feta cheese, crumbled
Dressing and Garnish
- 1/4 cup hummus
- 1 tablespoon tahini
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- 1/4 teaspoon ground cumin
Instructions
- Preheat and prepare salmon: Heat a skillet over medium heat and lightly oil it with olive oil. Meanwhile, season the salmon fillet with garlic powder, smoked paprika, dried oregano, salt, and black pepper, rubbing the spices evenly over the fish.
- Cook the salmon: Place the seasoned salmon fillet onto the hot skillet and cook for about 4-5 minutes on each side until the salmon is cooked through and flakes easily with a fork. Remove from heat and set aside.
- Cook the quinoa: While the salmon cooks, rinse the quinoa thoroughly under cold water. In a small pot, bring the vegetable broth to a boil, then add the quinoa. Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the broth is absorbed. Fluff the quinoa with a fork.
- Prepare the salad toppings: Halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and slice the Kalamata olives. Set these fresh ingredients aside.
- Assemble the bowl: In a serving bowl, place a base of cooked quinoa. Arrange the cooked salmon fillet on top. Surround with cherry tomatoes, cucumber, red onion, and Kalamata olives.
- Add the finishing touches: Sprinkle crumbled feta cheese over the bowl. Drizzle hummus, tahini, and lemon juice across the bowl for creaminess and brightness.
- Garnish and season: Sprinkle freshly chopped parsley and a pinch (1/4 teaspoon) of ground cumin over the entire bowl for an herbal and aromatic finish.
- Serve: Serve the bowl immediately while the salmon is still warm. Alternatively, refrigerate and serve chilled or at room temperature later.
Notes
- For extra flavor, marinate the salmon with the seasonings for 15-30 minutes before cooking.
- Quinoa can be cooked in water instead of vegetable broth if preferred.
- This bowl can be stored in the refrigerator for up to 2 days; add hummus and tahini dressing fresh before eating.
- To make it gluten-free, ensure vegetable broth is certified gluten-free.
- Substitute salmon with another oily fish like trout or mackerel if desired.
