Mediterranean Quinoa Bowl with Salmon

By Lucas MorganAug 12, 2026

This Mediterranean Bowl with Salmon features lemon-herb marinated wild-caught salmon, a colorful garbanzo bean salad, tender quinoa, fresh greens, rich feta cheese, and kalamata olives, all topped with a homemade Tzatziki sauce. It's a hearty, healthy meal that balances quality protein, healthy fats, and fiber, making it perfect for meal prep or a nutritious dinner. The vibrant flavors and textures reflect the essence of Mediterranean cuisine, making it a delightful addition to your table.

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Prep 30 minCook 12 minTotal 42 min4 servings

Instructions

Preheat the oven to 425℉.

In a small bowl combine the marinade ingredients.

Place salmon in a shallow dish.

Pour half of the marinade over the salmon and marinate for 15 minutes while you begin to prepare the rest of the ingredients.

Save the remaining marinade for step 4.

When marinating time is up, place salmon, skin side down on a baking sheet lined with parchment paper.

Bake in a preheated oven for 9-12 minutes or until salmon is cooked through and flakes easily.

Remove from the oven and let rest for 5 minutes. If needed, cover loosely with foil to keep warm.

In a bowl combine the sliced cucumber, cherry tomatoes, red onion, and garbanzo beans.

Toss with the remaining marinade and set aside.

For the Tzatziki sauce, combine all of the Tzatziki sauce ingredients in a bowl and mix gently to combine.

Set aside.

Assemble the bowls as you please.

Place a handful of greens in each bowl.

Divide the marinated cucumber, cherry tomato, garbanzo bean mixture amongst the bowls.

Repeat with quinoa.

Add a salmon fillet (skin should easily remove from fillet) to the bowls.

Lastly, top with a big dollop of Tzatziki, feta cheese crumbles, pitted kalamata olives, and avocado.

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Dinner Fish Mediterranean

Mediterranean Quinoa Bowl with Salmon

Name: Mediterranean Quinoa Bowl with Salmon
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4 servings
Ingredients: 0.5 cup extra virgin olive oil; 1 medium lemon (juiced (~3-4 tablespoons)); 2 tablespoons fresh oregano leaves (may substitute 2 teaspoons dried oregano); 1 tablespoon fresh dill (roughly chopped, may substitute 2 teaspoons dried dill); 2 cloves garlic (minced); 1 teaspoon honey (or maple syrup); 0.5 teaspoon sea salt; 0.25 teaspoon black pepper; 4 salmon fillets ((1-1 ¼ lbs.) may substitute any protein of choice); 1.5 cups cooked quinoa (may substitute couscous (not gluten-free), white or brown rice, or cauliflower rice); 4 cups romaine or mixed greens (or any greens of choice); 1 cup English cucumber (sliced, or any variety of cucumber); 1 cup cherry tomatoes (halved, or any variety of tomatoes); 0.5 cup red onion (sliced); 1 can garbanzo beans (drained and rinsed); 0.33 cup pitted kalamata olives (halved); 0.5 cup feta cheese (crumbled, omit for dairy-free); 1 medium avocado (sliced or diced); 0.5 cup English cucumber (grated and squeezed to remove water); 0.5 cup plain Greek yogurt (any plain Greek yogurt will work); 1.5 tablespoons lemon juice (fresh); 1 tablespoon olive oil (or avocado oil); 1 tablespoon fresh dill (may substitute 1 teaspoon dried dill); 2 cloves garlic (finely minced or grated); 0.25 teaspoon fine salt; 0.25 teaspoon black pepper

By Lucas MorganAug 12, 2026

0(0)

Prep 30 minCook 12 minTotal 42 min4 servings

Ingredients

Servings4

•0.5 cup extra virgin olive oil
•1 medium lemon (juiced (~3-4 tablespoons))
•2 tablespoons fresh oregano leaves (may substitute 2 teaspoons dried oregano)
•1 tablespoon fresh dill (roughly chopped, may substitute 2 teaspoons dried dill)
•2 cloves garlic (minced)
•1 teaspoon honey (or maple syrup)
•0.5 teaspoon sea salt
•0.25 teaspoon black pepper
•4 salmon fillets ((1-1 ¼ lbs.) may substitute any protein of choice)
•1.5 cups cooked quinoa (may substitute couscous (not gluten-free), white or brown rice, or cauliflower rice)
•4 cups romaine or mixed greens (or any greens of choice)
•1 cup English cucumber (sliced, or any variety of cucumber)
•1 cup cherry tomatoes (halved, or any variety of tomatoes)
•0.5 cup red onion (sliced)
•1 can garbanzo beans (drained and rinsed)
•0.33 cup pitted kalamata olives (halved)
•0.5 cup feta cheese (crumbled, omit for dairy-free)
•1 medium avocado (sliced or diced)
•0.5 cup English cucumber (grated and squeezed to remove water)
•0.5 cup plain Greek yogurt (any plain Greek yogurt will work)
•1.5 tablespoons lemon juice (fresh)
•1 tablespoon olive oil (or avocado oil)
•1 tablespoon fresh dill (may substitute 1 teaspoon dried dill)
•2 cloves garlic (finely minced or grated)
•0.25 teaspoon fine salt
•0.25 teaspoon black pepper

Instructions

1
Preheat the oven to 425℉.
2
In a small bowl combine the marinade ingredients.
3
Place salmon in a shallow dish.
4
Pour half of the marinade over the salmon and marinate for 15 minutes while you begin to prepare the rest of the ingredients.
5
Save the remaining marinade for step 4.
6
When marinating time is up, place salmon, skin side down on a baking sheet lined with parchment paper.
7
Bake in a preheated oven for 9-12 minutes or until salmon is cooked through and flakes easily.
8
Remove from the oven and let rest for 5 minutes. If needed, cover loosely with foil to keep warm.
9
In a bowl combine the sliced cucumber, cherry tomatoes, red onion, and garbanzo beans.
10
Toss with the remaining marinade and set aside.
11
For the Tzatziki sauce, combine all of the Tzatziki sauce ingredients in a bowl and mix gently to combine.
12
Set aside.
13
Assemble the bowls as you please.
14
Place a handful of greens in each bowl.
15
Divide the marinated cucumber, cherry tomato, garbanzo bean mixture amongst the bowls.
16
Repeat with quinoa.
17
Add a salmon fillet (skin should easily remove from fillet) to the bowls.
18
Lastly, top with a big dollop of Tzatziki, feta cheese crumbles, pitted kalamata olives, and avocado.