Mediterranean Salmon Bowl

By Rachel Cooks

Ingredients

1 ½ pounds salmon ((see note))
1 tablespoon olive oil
1 teaspoon lemon zest ((from ½ lemon))
1 teaspoon dried oregano
½ teaspoon smoked paprika
½ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
¾ cup plain yogurt ((use regular unflavored yogurt, not Greek yogurt))
1 ½ tablespoons fresh lemon juice ((zest lemon first!))
1 tablespoon olive oil
1 tablespoon chopped fresh dill or parsley ((or both))
1 small garlic clove ((finely minced or pressed))
½ teaspoon lemon zest
¼ teaspoon kosher salt
2 cups cooked quinoa, rice, or farro
1 cup diced or thinly sliced cucumber
1 cup halved cherry tomatoes
¼ cup finely diced red onion
Kalamata olives, crumbled feta cheese, sliced avocado, fresh herbs (parsley, dill, oregano, or chives)

Prep Time20mins
Cook Time15mins
Servings4

Instructions

If you plan on serving the bowls with quinoa, rice, or farro, get that cooking before you get started.

Preheat oven to 400°F. Line a sheet pan with foil.

In a small bowl, mix olive oil, lemon zest, oregano, smoked paprika, salt and pepper. Pat salmon dry with paper towels and arrange on sheet pan. Rub the seasoning mixture over the top side of the salmon.

Roast salmon for about 15 minutes, or until salmon flakes easily with a fork and reaches 140°F in the center (it will continue to cook slightly as it rests). Cooking time varies depending on the thickness of the salmon fillet. Let salmon rest 5 minutes, then flake into large pieces.

While the salmon cooks, prep the other bowl ingredients. In a small bowl, whisk together the lemon yogurt sauce ingredients until smooth.

Halve the cherry tomatoes, chop the cucumbers, and dice the red onions.

To assemble the bowls, divide the cooked grains among 4 shallow bowls. Top with flaked salmon, tomatoes, cucumbers, and onions. Add extra toppings, if desired. Drizzle the bowl with lemon yogurt sauce; season with salt and freshly ground black pepper.

Serve immediately.