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These Mediterranean Salmon Bowls deliver a vibrant, nourishing meal that feels like a vacation in a bowl. Tender salmon with a golden crust rests on lemon-herb quinoa, surrounded by crisp cucumbers, juicy tomatoes, briny olives, and creamy feta. It’s a flexible, impressive dish perfect for weeknights or meal prep.

Why You’ll Love This Mediterranean Salmon Bowls

Complete balanced meal: Everything you need in one bowl.
Bright, fresh flavors: Lemon, garlic, and herbs create vibrant bites.
Highly customizable: Swap grains or veggies to your liking.
Quick to prepare: Ready in about 30 minutes with minimal cleanup.

Ingredients & Tools

2 salmon fillets (about 150–180 g each), skin-on or skinless
3 tbsp extra virgin olive oil, divided
1 lemon (juice and zest)
2 garlic cloves, minced
1 tsp dried oregano
½ tsp smoked paprika
100 g uncooked quinoa
240 ml vegetable or chicken broth
1 small cucumber, diced
150 g cherry tomatoes, halved
50 g Kalamata olives, pitted
60 g feta cheese, crumbled
2 tbsp fresh parsley or dill, chopped
Salt and black pepper to taste

Tools: Medium saucepan, baking sheet, small bowl, sharp knife, cutting board

Notes: Using broth instead of water adds savory depth to the quinoa. Don’t skip the smoked paprika—it gives subtle warmth that pairs beautifully with lemon and garlic.

Nutrition (per serving)

Calories:	520 kcal
Protein:	32 g
Fat:	28 g
Carbs:	35 g
Fiber:	6 g

Serves: 2 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

Pat your salmon dry. This is a small step that makes a huge difference. A dry surface helps the seasoning stick and promotes a beautiful sear or crispy skin if you’re using skin-on fillets.
Don’t overcook the quinoa. Once the liquid is absorbed, fluff it with a fork and let it sit off the heat for 5 minutes. This prevents it from becoming mushy and helps the grains stay separate and fluffy.
Use fresh lemon juice and zest. The zest, in particular, packs a powerful citrus aroma that brightens the entire dish. Bottled lemon juice just doesn’t deliver the same vibrant flavor.
Let the salmon come to room temperature. Taking the salmon out of the fridge 10–15 minutes before cooking helps it cook more evenly, so you avoid an overcooked exterior and undercooked center.

How to Make Mediterranean Salmon Bowls

Step 1: Start by preparing the quinoa. Rinse it thoroughly under cold water in a fine-mesh strainer—this removes any bitterness. Add the quinoa and broth to a saucepan, bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. You’ll know it’s done when you see little spirals (the germ) separating from the grains.

Step 2: While the quinoa cooks, prepare the salmon marinade. In a small bowl, combine 2 tablespoons of olive oil, the minced garlic, dried oregano, smoked paprika, half of the lemon juice, and a pinch of salt and pepper. Stir until well combined. Place the salmon fillets in a shallow dish and coat them evenly with the marinade. Let them sit for at least 10 minutes—this allows the flavors to penetrate the fish.

Step 3: Preheat your oven to 200°C (400°F). Place the marinated salmon on a baking sheet lined with parchment paper. Bake for 12–15 minutes, depending on thickness, until the salmon is opaque and flakes easily with a fork. If you prefer a crispier top, you can broil for the last 1–2 minutes—just keep a close eye on it.

Step 4: While the salmon bakes, prepare the vegetable components. Dice the cucumber, halve the cherry tomatoes, and if your olives aren’t pitted, remove the pits. Crumble the feta and chop the fresh herbs. You’ll want everything ready to assemble as soon as the salmon comes out of the oven.

Step 5: Once the quinoa is cooked, fluff it with a fork and stir in the remaining lemon zest, a drizzle of olive oil, and half of the chopped herbs. Season with a little salt and pepper. The quinoa should be light, fragrant, and not at all sticky.

Step 6: Now, assemble your bowls. Divide the lemon-herb quinoa between two bowls. Flake the baked salmon into large chunks and arrange it over the quinoa. Scatter the cucumbers, tomatoes, and olives around the salmon. Top with crumbled feta and the remaining fresh herbs. Drizzle with any remaining lemon juice and a final gloss of olive oil. Serve immediately while the salmon is still warm.

Storage & Freshness Guide

Fridge: Store components separately in airtight containers for up to 2 days.
Freezer: Freeze cooked salmon and quinoa for up to 1 month; thaw overnight in fridge.
Reviving: Gently reheat salmon in oven; refresh quinoa with a splash of broth.

Serving Suggestions

Complementary Dishes

Garlicky sautéed spinach or kale — adds a lovely wilted green element that pairs beautifully with the lemon and garlic notes in the bowl.
Warm pita bread or flatbread — perfect for scooping up any leftover quinoa and veggies, and it adds a comforting, carb-y touch.
Roasted asparagus or zucchini — if you want to double down on veggies, roasting brings out a sweet, caramelized flavor that complements the salmon.

Drinks

A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio — the bright acidity and citrus notes mirror the lemon in the dish and cut through the richness of the salmon.
Sparkling water with a slice of lemon or cucumber — a refreshing, non-alcoholic option that keeps the meal feeling light and clean.
Iced herbal tea with mint — mint adds a cool, refreshing contrast that works wonderfully with the Mediterranean flavors.

Something Sweet

Lemon olive oil cake — continues the citrus theme in a delightful, subtly sweet way, and the olive oil adds moisture and richness.
Greek yogurt with honey and walnuts — simple, protein-packed, and not too heavy, with a touch of natural sweetness and crunch.
Baklava — if you’re feeling indulgent, the flaky, nutty, honey-soaked pastry is a classic Mediterranean dessert that ends the meal on a high note.

Top Mistakes to Avoid

Overcooking the salmon. Salmon continues to cook after you take it out of the oven, so pull it out when it’s still slightly translucent in the center. Overcooked salmon becomes dry and loses its delicate texture.
Skipping the quinoa rinse. Quinoa has a natural coating called saponin that can taste bitter. A quick rinse under cold water makes a noticeable difference in flavor.
Using wilted or low-quality vegetables. Since this dish relies on fresh, raw veggies for crunch and brightness, using limp cucumbers or bland tomatoes can really bring down the overall experience.
Not seasoning each component. Season the quinoa as you fluff it, season the salmon marinade, and even give the veggies a tiny pinch of salt. Layering seasoning throughout builds depth of flavor.

Expert Tips

Tip: For extra crispy salmon skin, start it skin-side down in a hot oven-safe skillet on the stovetop for 3–4 minutes before transferring the skillet to the oven to finish cooking. The direct heat renders the fat and crisps the skin beautifully.
Tip: Make a quick lemon-herb vinaigrette to drizzle over the assembled bowls. Whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, and a pinch of dried oregano. It ties all the components together with a zesty punch.
Tip: If you’re meal prepping, store each component separately in airtight containers. Keep the salmon, quinoa, and veggies in different sections so nothing gets soggy. Assemble just before eating.
Tip: Toast the quinoa in a dry saucepan for a couple of minutes before adding the broth. This enhances its nutty flavor and gives the grain a more robust taste that stands up to the salmon.

FAQs

Can I use a different grain instead of quinoa?
Absolutely! Couscous, farro, bulgur, or even brown rice work wonderfully here. Just adjust the cooking time according to the package directions. Couscous is especially quick—just pour boiling broth over it, cover, and let it steam for 5–10 minutes. The key is to choose a grain that will absorb the lemony, herby flavors without becoming too heavy.

How do I know when the salmon is cooked perfectly?
The salmon is done when it flakes easily with a fork but is still moist and slightly translucent in the very center. An instant-read thermometer should read about 52–54°C (125–130°F) for medium-rare, or 57°C (135°F) for medium. Remember, it will continue to cook as it rests, so err on the side of undercooking slightly.

Can I make this recipe ahead of time?
Yes, but I’d recommend storing components separately. Cooked quinoa keeps well in the fridge for 3–4 days. The salmon is best enjoyed day-of, but you can bake it and chill it, then serve it cold or gently reheated. Chop the veggies fresh for the best texture. Assemble right before serving to keep everything crisp.

What if I don’t have fresh herbs?
You can use an extra ½ teaspoon of dried oregano in the salmon marinade, and maybe a pinch of dried dill. It won’t be quite as bright, but it’ll still be tasty. For the garnish, a sprinkle of green onions or even a dash of lemon pepper can add a little freshness in a pinch.

Is it okay to use frozen salmon?
Yes, just make sure to thaw it completely in the refrigerator overnight. Pat it very dry before marinating. Frozen salmon can sometimes release more water during cooking, so the pat-dry step is even more important to get a good sear or crisp texture.

Mediterranean Salmon Bowls

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Mediterranean, greek

Servings 2

Total Time 35 minutes

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Make vibrant and healthy Mediterranean Salmon Bowls in 35 minutes. A complete meal with salmon, quinoa, and fresh veggies. Get the easy recipe now!

Ingredients

For the salmon and marinade:

2 salmon fillets (about 150–180 g each, skin-on or skinless)
3 tbsp extra virgin olive oil (divided)
1 lemon (juice and zest)
2 garlic cloves (minced)
1 tsp dried oregano
0.5 tsp smoked paprika

For the quinoa:

100 g uncooked quinoa
240 ml vegetable or chicken broth

For the bowl assembly:

1 small cucumber (diced)
150 g cherry tomatoes (halved)
50 g Kalamata olives (pitted)
60 g feta cheese (crumbled)
2 tbsp fresh parsley or dill (chopped)
Salt and black pepper (to taste)

Instructions

01
Start by preparing the quinoa. Rinse it thoroughly under cold water in a fine-mesh strainer—this removes any bitterness. Add the quinoa and broth to a saucepan, bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. You'll know it's done when you see little spirals (the germ) separating from the grains.
02
While the quinoa cooks, prepare the salmon marinade. In a small bowl, combine 2 tablespoons of olive oil, the minced garlic, dried oregano, smoked paprika, half of the lemon juice, and a pinch of salt and pepper. Stir until well combined. Place the salmon fillets in a shallow dish and coat them evenly with the marinade. Let them sit for at least 10 minutes—this allows the flavors to penetrate the fish.
03
Preheat your oven to 200°C (400°F). Place the marinated salmon on a baking sheet lined with parchment paper. Bake for 12–15 minutes, depending on thickness, until the salmon is opaque and flakes easily with a fork. If you prefer a crispier top, you can broil for the last 1–2 minutes—just keep a close eye on it.
04
While the salmon bakes, prepare the vegetable components. Dice the cucumber, halve the cherry tomatoes, and if your olives aren't pitted, remove the pits. Crumble the feta and chop the fresh herbs. You'll want everything ready to assemble as soon as the salmon comes out of the oven.
05
Once the quinoa is cooked, fluff it with a fork and stir in the remaining lemon zest, a drizzle of olive oil, and half of the chopped herbs. Season with a little salt and pepper. The quinoa should be light, fragrant, and not at all sticky.
06
Now, assemble your bowls. Divide the lemon-herb quinoa between two bowls. Flake the baked salmon into large chunks and arrange it over the quinoa. Scatter the cucumbers, tomatoes, and olives around the salmon. Top with crumbled feta and the remaining fresh herbs. Drizzle with any remaining lemon juice and a final gloss of olive oil. Serve immediately while the salmon is still warm.