Mediterranean Salmon Bowls

These Mediterranean salmon bowls are a nourishing meal built with simple, whole ingredients and bold flavor. Salmon is baked until tender and flaky. Veggies can be prepared while salmon is baking, making this healthy meal perfect for a busy weeknight. Each bowl is balanced and sure to make you feel good!

Course Dinner

Cuisine Mediterranean

Keyword chickpea, salmon, cucumbers, fish, olives, mediterranean

Prep Time 20

Cook Time 15

Servings

Calories 500

Ingredients

For the salmon:

2 Tbsp. olive oil
2 cloves garlic cloves, minced (or 1 tsp. jarred minced garlic)
1 lemon (juice and zest)
1 tsp. dried oregano
1 lb. salmon
½ tsp. salt
¼ tsp. black pepper

For the bowls:

2 cups cooked brown rice
2 cups cucumber (diced)
1 cup kalamata or black olives (sliced in half)
14.5 oz. canned chickpeas (drained and rinsed)
1 cup tzatziki sauce (optional)

Instructions

Prepare salmon:

Preheat oven to 400°F and line a baking sheet with parchment paper.
In a small bowl, add olive oil, garlic, lemon juice and zest and dried oregano. Set aside.
Place salmon skin-side down on baking sheet and pat dry. Sprinkle with salt and pepper. Drizzle olive oil/lemon mixture over top and sides of salmon. Coat well, rubbing the oil into the salmon.
Place in preheated oven and cook for 12-15 minutes, until salmon is cooked through. Once cooked, remove from heat and let cool slightly.

Make Salmon Bowls:

Divide warmed, cooked rice into four bowls.
Add ½ cup cucumber, ¼ cup olives and ⅓ cup chickpeas to each bowl.
Top each bowl with a 4-oz. piece of cooked salmon and drizzle with two Tbsp. tzatziki sauce. Enjoy!

Notes

Add any veggies from your fridge — even roasted veggies work well here.
Swap the rice for couscous or quinoa.

Nutrition