Mouthwatering & Mediterranean: Succulent Salmon Bowls

Hey, Seafoodies!

We looove seafood bowls. And we’re huge fans of two-for-one deals. So, we’re excited to reintroduce you to a longtime favorite recipe that’s actually two incredi-bowl dishes in one: Mediterranean Salmon Bowls. If you’re looking for healthy bowl recipes, you’ve hit the jackpot!

The concept is simple. Just prepare some sumptuous sheet-pan salmon and veggies—wonderful all on its own—and add in some basic pantry ingredients. What you get, depending on what you have on hand and what floats your boat, is one of two completely different culinary creations: either a grain bowl or a pasta dish.

At the heart of both bowls are tender salmon fillets, marinated in lemon and spices and roasted with some red bell pepper, zucchini and garlic until they are moist and flaky. After emerging from the oven, the superb salmon mixture is topped with a flourish of cherry tomatoes, cucumber, olives and feta cheese. This to-die-for ingredient blend is one of the many reasons we love the Mediterranean diet! 

Just when you thought this recipe couldn’t get any better, prepare to be blown away! We offer two un-bowl-ievable ways to enjoy your salmon: on a bed of quinoa, capped with a spoonful of tangy homemade tzatziki sauce, or with whole-wheat spaghetti and a balsamic vinegar drizzle. Whichever one you choose, you really can’t go wrong! (Or you could follow our lead: Don’t choose. Double the recipe, meal-prep the extra portions and enjoy it both ways.)

These Mediterranean-inspired bowls are chock-full of vibrant flavors and wholesome ingredients. With dishes like these, it’s easy to get the recommended two to three servings of seafood per week! And when you build a bowl with salmon, you’re getting one of the best sources of omega-3 fatty acids—which are known to protect heart health and lower triglycerides—as well as significant protein, vitamin B-12 and potassium. Which means it’s not just a craveable dish, but one that gives your body what it needs, head to toe.

Summer is the perfect time to add more healthy Mediterranean cooking to your meal plan. Try these salmon bowls, and find out how amazing good health can taste!

Mediterranean Salmon Bowl, Two Ways

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• 1 teaspoon ground sumac (optional substitute: 1 teaspoon lemon zest, 1/8 teaspoon paprika, and increase black pepper to 3/4 tsp.)
• ½ teaspoon cayenne pepper
• ½ teaspoon dried oregano
• ½ teaspoon kosher or sea salt
• ½ teaspoon ground black pepper
• 2 tablespoons olive oil, divided
• 1 lemon, cut in half, divided
• 2 cloves garlic, minced
• 1 pound salmon or 4 (6-ounce) skinless salmon fillets
• 1 red bell pepper, cut into large cubes
• 2 zucchini, cut into large chunks
• ½ cup cherry tomatoes, quartered
• 1 Persian cucumber, chopped
• ¼ cup Kalamata olives, halved
• 4 to 6 ounces feta cheese, cut into cubes

1. Preheat oven to 400 F.
2. For marinade, combine in a bowl all seasonings plus 1 tablespoon olive oil and the juice and zest from half of a lemon (reserve other half lemon). Place salmon in the bowl and let sit on counter for 15 to 20 minutes.
3. Place foil on baking sheet and spray lightly with nonstick cooking spray. Place marinated salmon, bell pepper and zucchini on prepared baking sheet. Drizzle on remaining marinade. Set in oven and roast for 15 to 20 minutes, or until salmon is thoroughly cooked.
4. Serve roasted salmon and veggies on top of cooked quinoa or pasta with desired sauce (see sauce choices below), plus cucumber, tomatoes, olives and feta.

• Author: Dish on Fish
• Prep Time: 20
• Cook Time: 25
• Category: Salmon

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• Roasted salmon and veggies (see preparation, above)
• 1½ cups uncooked quinoa
• 6 ounces plain Greek yogurt or labneh
• 1 clove garlic, minced
• 1 small cucumber, finely diced
• Juice and zest from reserved ½ lemon
• 1 teaspoon dried dill

1. Cook quinoa according to package instructions.
2. While quinoa is cooking, make tzatziki sauce by combining yogurt, garlic, cucumber, lemon zest and juice, and dried dill in a bowl; mix well. Or, you can pick up a premade tzatziki from your local grocery store.
3. Distribute cooked quinoa among four bowls and top with roasted salmon and veggies, plus cucumber, tomatoes, olives and feta. Serve with a generous dollop of tzatziki sauce.

Print

• Roasted salmon and veggies (see preparation, above)
• 8 ounces whole-wheat fettuccine or spaghetti
• 4 tablespoons balsamic vinegar
• 1 to 2 tablespoons olive oil
• 1 clove garlic, minced
• Juice and zest from reserved ½ lemon
• ½ teaspoon dried oregano

1. Cook pasta according to package instructions.
2. While pasta is cooking, make balsamic drizzle by combining vinegar, oil, garlic, lemon juice and zest, and oregano in a bowl; mix well.
3. Distribute cooked pasta among four bowls and top with roasted salmon and veggies, plus cucumber, tomatoes, olives and feta. Drizzle with balsamic sauce.