Quick Mediterranean Inspired Baked Salmon Bowls

Quick Mediterranean-Inspired Baked Salmon Bowls

This recipe is a flavorful and healthy weeknight meal that comes together in under 30 minutes.

Ingredients:

• 4 salmon fillets (skinless and boneless, about 6 oz each)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons extra virgin olive oil, divided
• 1 pint cherry tomatoes
• 1/2 cup Kalamata olives, pitted and halved
• 2 tablespoons capers, drained
• 4 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 cup cooked quinoa (or other grain of your choice)
• 1 cucumber, diced
• 1/4 cup crumbled feta cheese
• Fresh dill, for garnish (optional)

Cooking Guide:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Season salmon fillets generously with salt and pepper. Drizzle 1 tablespoon olive oil over the salmon and toss to coat.
3. In a separate bowl, combine cherry tomatoes, Kalamata olives, capers, garlic, oregano, and remaining 1 tablespoon olive oil. Toss to coat.
4. Spread the tomato mixture evenly on the prepared baking sheet. Place salmon fillets on top of the vegetables.
5. Bake for 15-20 minutes, or until salmon is cooked through and flakes easily with a fork.
6. While the salmon bakes, cook quinoa according to package directions (or use your favorite pre-cooked grain).
7. Assemble bowls: Divide cooked quinoa among bowls. Top with baked salmon, roasted vegetables, diced cucumber, and crumbled feta cheese. Garnish with fresh dill (optional).

Tips:

• For a heartier bowl, add cooked chickpeas or lentils.
• Don’t have fresh dill? Substitute with 1 teaspoon dried dill.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Want to add a lemony kick? Drizzle the assembled bowls with a squeeze of fresh lemon juice.
• This recipe is easily customizable! Use any vegetables you have on hand, such as bell peppers, zucchini, or crumbled red onion.