Go Back
A vibrant healthy salmon and quinoa bowl with fresh vegetables.

Mediterranean Salmon & Quinoa Power Bowl

Experience a burst of Mediterranean flavors with this vibrant power bowl. Featuring perfectly baked salmon, fluffy quinoa, and a colorful assortment of fresh vegetables, it's a healthy and satisfying meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 servings
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 2 (6 oz) salmon fillets
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 1 lemon half sliced for baking, half for serving
For the Quinoa
  • 1 cup quinoa
  • 2 cups vegetable broth
For the Vegetables
  • 1 cup broccoli florets
  • 1 cup cherry tomatoes halved
  • 1/2 English cucumber diced
  • 1/4 red onion thinly sliced
  • 1/2 avocado diced
  • 1/4 cup Kalamata olives halved
  • 1/4 cup crumbled feta cheese
For the Dressing
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic minced
  • Salt and pepper to taste
  • 1 teaspoon dried oregano
  • 2 tablespoons fresh parsley chopped (for garnish)

Equipment

  • Saucepan
  • Oven
  • Baking Sheet
  • Parchment Paper
  • Small Bowl
  • Whisk

Method
 

Cooking Instructions
  1. Rinse quinoa, then combine with vegetable broth in a saucepan; bring to a boil, then simmer for 15 minutes until liquid is absorbed and quinoa is fluffy. Let stand for 5 minutes, then fluff with a fork.
  2. Preheat oven to 400°F (200°C), place salmon on a parchment-lined baking sheet, drizzle with olive oil, season, and top with lemon slices; bake for 12-15 minutes until cooked through.
  3. Steam or blanch the broccoli florets for 3-5 minutes until tender-crisp, then set aside.
  4. Whisk together olive oil, lemon juice, Dijon mustard, minced garlic, oregano, salt, and pepper in a small bowl until emulsified.
  5. Divide quinoa into bowls, top with salmon, and arrange broccoli, cherry tomatoes, cucumber, red onion, avocado, Kalamata olives, and feta cheese around it.
  6. Drizzle generously with dressing and garnish with fresh parsley; serve with an optional squeeze of fresh lemon juice.

Notes

For extra flavor, marinate the salmon in a little lemon juice and herbs before baking. Feel free to customize the vegetables based on what's in season or your personal preferences. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days, though the avocado is best enjoyed fresh.