Description
A vibrant, tangy, and healthy salmon bowl that comes together in just 20 minutes. Featuring wild-caught salmon, quinoa, fresh arugula, and a bright lemon-honey dressing, this dish is perfect for impressing guests or enjoying a luxurious weeknight dinner.
Ingredients
Scale
- 1.5 lbs wild-caught salmon fillets
- 2 tablespoons extra virgin olive oil (divided)
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup dry quinoa or couscous
- 4 cups fresh baby arugula
- 1 medium English cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 medium red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta cheese, crumbled
- 3 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1/2 teaspoon dried oregano
Instructions
- Cook quinoa according to package directions (rinse first if using quinoa). Fluff with a fork and let cool slightly.
- In a small bowl, whisk together olive oil, lemon juice, lemon zest, honey, Dijon mustard, dried oregano, salt, and pepper until emulsified. Set aside.
- Dice cucumber, halve cherry tomatoes, slice red onion, and pit/halve olives. Toss vegetables with arugula in a large bowl.
- Preheat oven to 400°F (200°C). Pat salmon dry, brush with olive oil, and season with smoked paprika, salt, and pepper.
- Place salmon skin-side down on a parchment-lined baking sheet. Bake for 12-15 minutes until opaque and flaky.
- Divide warm quinoa among four bowls. Top with the arugula and vegetable mixture.
- Flake cooked salmon into large chunks and arrange on top. Crumble feta cheese over the salmon.
- Drizzle with lemon-honey dressing and garnish with fresh herbs if desired. Serve immediately.
Notes
Soak sliced red onion in cold water for 5 minutes to mellow the bite. Do not overcook the salmon; it should be moist and flaky. The dressing can be made up to 2 days ahead. For a vegetarian version, substitute salmon with roasted chickpeas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl per person
- Calories: 450
- Sugar: 6
- Sodium: 420
- Fat: 22
- Saturated Fat: 6
- Carbohydrates: 32
- Fiber: 5
- Protein: 35
Keywords: Mediterranean Salmon Bowl, healthy dinner, quick meals, salmon recipes, quinoa bowl, gluten-free options, meal prep, weeknight dinner