Description
Flaky salmon served over fluffy quinoa and vibrant Mediterranean vegetables, all drizzled with a zesty lemon-herb dressing. A healthy and flavorful bowl perfect for a quick weeknight meal.
Ingredients
Scale
- 2 (6-ounce) salmon fillets, skin on or off
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 1 cup quinoa, rinsed
- 2 cups vegetable broth (or water)
- 1 tablespoon olive oil
- 1/4 teaspoon salt
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 zucchini, diced
- 1/2 red onion, thinly sliced
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Feta cheese, crumbled
- Hummus
- Cucumber, diced
- Fresh parsley, chopped
- Lemon wedges
Instructions
- Prepare the Quinoa: Rinse the quinoa in a fine-mesh sieve under cold water for about a minute. In a medium saucepan, combine the rinsed quinoa, vegetable broth (or water), olive oil, and salt. Bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
- Prepare the Salmon: Pat the salmon fillets dry with paper towels. In a small bowl, combine the dried oregano, dried basil, garlic powder, red pepper flakes (if using), salt, and pepper. Sprinkle the mixture evenly over both sides of the salmon fillets, pressing gently to adhere.
- Sear the Salmon: Heat the olive oil in a large skillet over medium-high heat. Carefully place the salmon fillets in the hot skillet, skin-side down if using skin-on fillets. Sear for 4-5 minutes, or until the skin is crispy and golden brown. If using skinless fillets, sear for 3-4 minutes per side. Flip and cook for another 3-5 minutes, or until the salmon is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C). Remove from the skillet and let them rest for a few minutes before serving.
- Prepare the Mediterranean Vegetables: Dice the red bell pepper, yellow bell pepper, and zucchini into bite-sized pieces. Thinly slice the red onion. Halve the cherry tomatoes and Kalamata olives. Mince the garlic.
- Sauté the Vegetables: Heat the olive oil in a large skillet or sauté pan over medium heat. Add the red bell pepper, yellow bell pepper, zucchini, and red onion to the skillet. Sauté for 5-7 minutes, or until the vegetables are slightly softened. Add the minced garlic and halved cherry tomatoes to the skillet. Cook for another 2-3 minutes, or until the garlic is fragrant and the tomatoes are slightly softened. Stir in the Kalamata olives, lemon juice, dried oregano, salt, and pepper. Cook for another minute, allowing the flavors to meld together. Taste the vegetables and adjust the seasoning as needed.
- Prepare the Lemon-Herb Dressing: In a small bowl, whisk together the olive oil, lemon juice, chopped fresh parsley, chopped fresh dill, minced garlic, salt, and pepper until well combined and emulsified. Taste and adjust seasoning as needed.
- Assemble the Bowls: Divide the cooked quinoa evenly among bowls. Top with the sautéed Mediterranean vegetables. Place a salmon fillet on top of the vegetables in each bowl. Drizzle the lemon-herb dressing over the salmon and vegetables. Garnish with your favorite toppings, such as crumbled feta cheese, a dollop of hummus, diced cucumber, chopped fresh parsley, and lemon wedges. Serve immediately.
Notes
- Don’t overcook the salmon. Cook until just cooked through and flakes easily with a fork. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
- Use fresh herbs for the dressing for the best flavor. If using dried, use about half the amount.
- Customize the vegetables to your liking. Add eggplant, artichoke hearts, or sun-dried tomatoes.
- You can prepare the quinoa, vegetables, and dressing ahead of time. Store separately in the refrigerator and assemble the bowls just before serving. The salmon is best cooked fresh.
- Add a pinch of red pepper flakes to the salmon seasoning or the Mediterranean vegetables for a little heat.
- Prep Time: 20 minutes
- Cook Time: 25 minutes