Mediterranean Salmon Bowls

Name: Mediterranean Salmon Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 8½ oz Quinoa; ¾ tsp Salt; 1 Lemon; 2 tbsp Olive Oil; ½ oz Fresh Dill; ¼ tsp Black Pepper; 1¼ lb Salmon; 1 Cucumber; 9 oz Cherry Tomatoes; 2 oz Olives; 3½ oz Feta

By Eatpace

Salmon and quinoa bowls with cucumber, tomatoes, olives, feta, and lemon-dill dressing. The vegetables and dressing can be prepared while the quinoa and salmon cook.

Total: 35 min; 15 prep · 20 cook
Serves: 4; Scale it below
Calories: 708; kcal per serving
Protein: 44g; per serving

Plan this dinner Jump to recipe

Salmon bowls with quinoa, cucumber, tomatoes, olives, feta, and dill dressing.

35 min

Method

6 steps 15 min prep · 20 min cook

Prep

Step 1. Bring Quinoa, Water, and half the Salt to a boil in a covered saucepan. Reduce the heat to low and simmer until the water is absorbed, about 15 minutes. Take off the heat and keep covered.
Step 2. Meanwhile, whisk Lemon, half the Olive Oil, Fresh Dill, and Black Pepper in a small bowl.

Cook

Step 3. Heat the rest of the Olive Oil in a large nonstick skillet over medium heat. Season Salmon with the rest of the Salt and add it skin-side down; cook until the underside is browned, about 5 minutes.
Step 4. Flip the salmon and cook until opaque and it flakes easily, about 3 to 5 minutes. Transfer to a plate.

Finish & serve

Step 5. Let the quinoa stand covered off the heat until fluffy, about 5 minutes, then fluff with a fork.
Step 6. Divide the quinoa among bowls. Add Cucumber, Cherry Tomatoes, Olives, and Feta, then top with the salmon and spoon over the dressing.

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Tips

Swap it

Use parsley instead of dill if that is what you have.

Good to know

The salmon is safely cooked when its thickest part reaches 145°F.

Leftovers

Refrigerate leftovers promptly in covered containers for up to 3 days, keeping the dressing separate if you can.

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