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Mediterranean Salmon Quinoa Bowls with Zesty Lemon Dill

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Experience the vibrant flavors of the Mediterranean with these Salmon Quinoa Bowls, featuring a creamy Lemon Dill Sauce. This dish combines flaky salmon, protein-packed quinoa, and fresh vegetables for a healthy and satisfying meal.

Ingredients

Scale
  • 4 (6-ounce) salmon fillets
  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • Salt
  • 1/2 cup plain Greek yogurt
  • Juice of half a lemon (about 2 tablespoons)
  • 2 tablespoons finely chopped fresh dill
  • 1 small clove of minced garlic
  • 1 tablespoon extra virgin olive oil
  • Freshly ground black pepper
  • 1 English cucumber, sliced
  • 1 cup cherry or grape tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 small red onion, thinly sliced
  • 1/2 cup crumbled feta cheese

Instructions

  1. Rinse 1 cup of quinoa thoroughly under cold water using a fine-mesh sieve.
  2. Combine the rinsed quinoa with 2 cups of water or vegetable broth and a pinch of salt in a small saucepan.
  3. Bring it to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
  4. Remove from heat and let it sit, covered, for another 5 minutes before fluffing with a fork. Set aside.
  5. In a small bowl, whisk together 1/2 cup plain Greek yogurt, the juice of half a lemon, 2 tablespoons finely chopped fresh dill, 1 small clove of minced garlic, and 1 tablespoon of extra virgin olive oil.
  6. Season with salt and freshly ground black pepper to taste. Cover the bowl and refrigerate to chill.
  7. Pat the 4 salmon fillets dry with paper towels. Drizzle lightly with olive oil and season generously with salt and freshly ground black pepper.
  8. For pan-searing, heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat. Place the salmon fillets skin-side down and sear for 4-5 minutes until crispy. Flip and cook for another 3-5 minutes until cooked through.
  9. For baking, preheat the oven to 400°F (200°C). Place the seasoned salmon fillets on a baking sheet lined with parchment paper and bake for 12-15 minutes until cooked through.
  10. Divide the cooked quinoa among four serving bowls. Top each bowl with a cooked salmon fillet.
  11. Arrange sliced cucumber, halved cherry tomatoes, Kalamata olives, thinly sliced red onion, and crumbled feta cheese around the salmon and quinoa.
  12. Drizzle each bowl with the chilled Lemon Dill Sauce and garnish with an extra sprig of fresh dill if desired. Serve immediately.

Nutrition

Keywords: These bowls are great for meal prep! Store components separately for freshness. Customize with your favorite vegetables or use alternatives for a dairy-free option.

Find it online: https://mamablueberry.com/mediterranean-salmon-quinoa-bowls-with-zesty-lemon-dill/