Description
A quick, healthy, and stress-free weeknight dinner that comes together in about 15-20 minutes. This bowl features baked salmon, fluffy quinoa or couscous, fresh vegetables, and a tangy lemon-herb dressing.
Ingredients
Scale
- 4 salmon fillets (about 6oz each)
- 2 tablespoons extra virgin olive oil (for salmon)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup dry quinoa or couscous
- 1.5 cups chicken or vegetable broth
- 1 English cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ cup feta cheese, crumbled
- ¼ cup Kalamata olives, sliced
- 3 tablespoons fresh lemon juice
- 3 tablespoons extra virgin olive oil (for dressing)
- 1 teaspoon dried oregano
- 1 teaspoon maple syrup or honey
- 1 clove garlic, minced
Instructions
- Preheat oven to 400°F (200°C). Rinse quinoa under cold water until water runs clear.
- In a saucepan, combine quinoa, broth, and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. (If using couscous, pour boiling broth over it, cover, and let sit for 5 minutes). Fluff with a fork and set aside.
- Pat salmon fillets dry with paper towels. In a small bowl, mix 2 tablespoons olive oil, garlic powder, smoked paprika, salt, and pepper. Brush mixture generously over the top of each salmon fillet.
- Place salmon skin-side down on a parchment-lined baking sheet. Bake for 12-14 minutes until fish flakes easily with a fork and is opaque throughout.
- While salmon cooks, prep vegetables: dice cucumber, halve tomatoes, slice olives, and crumble feta.
- In a small bowl, whisk together 3 tablespoons lemon juice, 3 tablespoons olive oil, dried oregano, maple syrup, minced garlic, salt, and pepper until emulsified.
- Flake the cooked salmon into large chunks.
- Divide warm grains among four bowls. Top with flaked salmon, cucumber, tomatoes, olives, and feta.
- Drizzle lemon-herb dressing over the bowls and serve immediately.
Notes
Do not overcook the salmon; it continues to cook slightly after removal from the oven. Rinse quinoa to remove bitter saponin. For meal prep, store components separately to prevent sogginess. Do not freeze this dish as the texture of the salmon and cucumbers will suffer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Carbohydrates: 35
- Fiber: 5
- Protein: 35
Keywords: salmon bowl, mediterranean diet, healthy dinner, quick meals, 5pm dinner, gluten-free options, high protein