This Mediterranean Salmon Quinoa Bowl is a flavorful and easy Greek-inspired grain bowl. The oven-baked lemon salmon is served on top of a quinoa salad and topped with homemade tzatziki sauce.
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Key Ingredients & Substitutions
- Salmon filets: I use wild Alaskan salmon. It is up to you if you'd like to use salmon with or without skin! Make sure to remove any bones before baking.
- Lemon: For added flavor, the salmon gets oven-baked on top of lemon slices. I also use lemon in the homemade Tzatziki sauce.
- Quinoa: I love using quinoa, but you can substitute the quinoa for other grains such as farro or white or brown rice (note that the cooking time and methods vary for each of these).
- Vegetables: I use chopped cucumber, cherry or grape tomatoes, red onion, and kalamata olives. Avocado and/or fresh herbs, such as mint or dill, would also be delicious!
- Tzatziki sauce: Tzatziki sauce is a Greek cucumber yogurt dip. It is quick and easy to make and is delicious on top of the salmon!
Steps and tips
- Make the tzatziki sauce: Combine the Greek yogurt with grated cucumber (and it's juices!), garlic, lemon, salt and pepper. This recipe makes plenty of sauce and you may have leftovers. It will last for up to 4 days in an airtight container in the fridge and you can enjoy it with pita or sliced veggies.
- Cook the quinoa: Rinse your quinoa well before cooking it in a pot of water. When the quinoa is fully cooked, toss it with the olive oil, lemon juice, and salt. The quinoa doesn't need to be piping hot when you serve it (don't stress if the rest of the meal isn't done yet), but I prefer it warm over cold.
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3. Cook the salmon: Line a baking sheet with parchment paper. Season the salmon with salt and pepper all over. Lay the salmon on top of lemon slices (typically 3 slices per filet). Bake the salmon at 425 degrees until fully cooked, about 12-15 minutes.
4. Assemble the grain bowl: In a shallow bowl, add a scoop of the dressed quinoa. Top is with a salmon filet (you can discard the lemon slices), then assemble the chopped vegetables all around it. Add a scoop of the tzatziki sauce on top and serve with extra sauce on the side, if desired.
Prep ahead tips
These power bowls are best when assembled right before serving, but all the ingredients can be prepped separately in advance!
- The tzatziki sauce can made up to 4 days in advance and stored in an airtight container in the refrigerator.
- You can chop the vegetables up to two days before and keep them in an airtight container in the refrigerator.
- You can prep the salmon on the sheet pan several hours in advance and keep it stored in the refrigerator. When you are ready to enjoy, simply pop it in the oven then assemble the bowls.
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If you try this Mediterranean Salmon Quinoa Bowl, I'd love to know what you think in the comments below!
📖 Recipe
Mediterranean Salmon Quinoa Bowl
Ingredients
- 1 cup uncooked quinoa rinsed
- 4 salmon filets skin optional, about 4-5 ounces each
- 2 sliced lemons
- Kosher salt
- Freshly ground black pepper
- 1 cup halved cherry or grape tomatoes
- 1 cup diced cucumber
- ½ cup diced red onion
- ¼ cup pitted and halved kalamata olives
- 1 cup tzatziki sauce below
Vinaigrette for the quinoa
- ¼ cup extra-virgin olive oil
- 1 lemon juiced
- Kosher salt
Tzatziki Sauce
- 1 cup Greek yogurt preferably full-fat
- ½ cup grated cucumber about ½ an English cucumber
- 1 garlic clove grated
- 2 tablespoon lemon juice about ½ a lemon
- ½ teaspoon Kosher salt
- 1 pinch freshly cracked black pepper
Instructions
- Preheat the oven to 425 °F. Line a baking sheet with parchment paper.
- Make the tzatziki sauce. Combine grated cucumber, yogurt, garlic, lemon juice, salt, and pepper in a bowl. Adjust salt and pepper for seasoning. Set aside.
- Put the rinsed quinoa in a small pot with 2 cups cold water and a pinch of salt. Bring to a boil then cover the pot and reduce the heat to a simmer. Simmer until the quinoa is fully cooked, about 15 minutes. Take the quinoa off the heat and stir in the olive oil, lemon juice, and a pinch of salt. Taste, adjusting for seasoning as needed.
- Meanwhile, roast the salmon. Pat each filet dry and season with salt and pepper all over. Lay each salmon filet on top of 3-4 lemon slices and place it on the baking sheet. Bake for 12-15 minutes, or until fully cooked.
- Assemble the bowls by laying a scoop of quinoa on the bottom of the bowl. Top with a salmon filet, tomatoes, cucumber, red onion, olives, and a dollop of tzatziki sauce.
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