Mediterranean Salmon Bowl

Name: Mediterranean Salmon Bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 16 ounces salmon (cut in 4 even pieces); 3 tablespoons extra virgin olive oil; 1 lemon (juiced); 2 teaspoons dried dill; 1/2 teaspoon salt; 1/8 teaspoon pepper; 1 5 ounce lettuce mix; 1 pint cherry tomatoes (halved); 1 cup feta cheese (crumbled); 1/4 cup roasted red peppers (chopped); 1/2 cup kalamata olives, (sliced); 1/2 english cucumber (diced); 5 green onions (green and white parts chopped); 1/4 cup fresh parsley (chopped); 1/4 cup extra virgin olive oil; 1 lemon (juiced); 1 teaspoon za'atar {or seasoning of your choice}; 2 garlic cloves (minced)

This Mediterranean Salmon Bowl is loaded with fresh Mediterranean ingredients. Tender lemon salmon is baked to perfection and added into a bowl with lettuce, tomatoes, roasted red peppers, olives, feta cheese and fresh herbs. A drizzle of a lemon dressing finishes off this salmon bowl. These work great for lunch or dinner and are easy to put together!

Prep15 min
Cook10 min
Total25 min
Makes4 servings
Calories552

Ingredients

4 servings

16 ounces salmon (cut in 4 even pieces)
3 tablespoons extra virgin olive oil
1 lemon (juiced)
2 teaspoons dried dill
1/2 teaspoon salt
1/8 teaspoon pepper

For the salmon bowl:

1 5 ounce lettuce mix
1 pint cherry tomatoes (halved)
1 cup feta cheese (crumbled)
1/4 cup roasted red peppers (chopped)
1/2 cup kalamata olives, (sliced)
1/2 english cucumber (diced)
5 green onions (green and white parts chopped)
1/4 cup fresh parsley (chopped)

For the dressing:

1/4 cup extra virgin olive oil
1 lemon (juiced)
1 teaspoon za'atar {or seasoning of your choice}
2 garlic cloves (minced)

Method

1
Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange the salmon on the baking sheet.
2
Brush each of the of the salmon filets with the olive oil followed by the lemon juice. Sprinkle the dill, salt and pepper over the salmon.
3
Bake the salmon for about 15-20 minutes depending on thickness of your salmon. I find it is about 10 minutes per 1-inch thickness or until the thickest part of the salmon is 145 degrees F.
4
Remove the salmon from the oven and flake it into large chucks and set in a bowl.
5
Set out four bowls and divide up the lettuce, tomatoes, feta cheese, roasted red peppers, olives, cucumbers, green onions and parsley. Add the chunks of salmon into each bowl.
6
In a mason jar or salad dressing jar combine the olive oil, lemon juice, spices and garlic. Mix well. Drizzle the dressing over your salmon bowl. Enjoy!

Notes

Make it a big salad: Instead of building four individual bowls, arrange everything on one large platter or in a big salad bowl. It's a great way to serve this for guests. Family-style assembly: I set all the toppings out in small bowls and let everyone build their own. Kids are more likely to eat it when they control what goes in. Grain swap: Replace the mixed greens with cooked rice, quinoa, farro, or cauliflower rice for a heartier bowl. Salmon temperature guide: For medium salmon, pull it at 125-130°F. For fully cooked, 145°F. Let it rest 2-3 minutes before flaking. Storage: Cooked salmon keeps in the refrigerator for up to 3 days. Store dressing separately and dress bowls right before serving to prevent soggy greens.