Greek Salmon Quinoa Bowl

This salmon quinoa bowl recipe in a white bowl. A Greek salmon fillet is on top of a quinoa salad tossed with vinaigrette and fresh produce.

5 from 1 vote

Perfect for lunch, dinner, or meal prep, this Greek Salmon Quinoa Bowl is a healthy choice. In under 30 minutes, make salmon and quinoa tossed with fresh veggies, olives, and feta.

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: Mediterranean

Servings: servings

Calories: 468kcal

Author: Angela Lietzke

Equipment

Ingredients

4 salmon fillets about 1.5 pounds
1 Tablespoon olive oil
1 Tablespoon lemon juice freshly sqeezed
1.5 teaspoons Dijon mustard
½ teaspoon Greek seasoning
2 cloves garlic minced
2 cups quinoa cooked
⅓ cup Greek vinaigrette
¾ cup cucumber chopped
½ cup kalamata olives pitted and halved
½ cup cherry tomatoes quartered
¼ cup red onion diced
¼ cup feta cheese crumbles
hummus optional

Instructions

Preheat oven to 400°F. Pat dry salmon fillets with a paper towel. Place salmon on a sheet pan covered with foil or parchment paper for easy cleanup.
In a small bowl, combine olive oil, lemon juice, Dijon mustard, minced garlic, and Greek seasoning. Using a pastry brush, brush the mixture all over the salmon.
Bake salmon at 400°F for 10-12 minutes or until salmon has reached an internal temperature of 145°F.
While the salmon is baking, make the quinoa salad in a medium sized bowl. Stir to combine the cooked quinoa and Greek vinaigrette. Then add cucumbers, olives, cherry tomatoes, red onions, and feta cheese. Set aside.
Assemble this Greek salmon quinoa bowl by adding a layer of the quinoa salad to the bottom of a bowl and top with the baked Greek salmon. Serve with a dollop of hummus on the side and a squeeze of lemon juice, if desired.

Notes

We don't add any salt or pepper to this dish because the store-bought Greek seasoning we use already contains both. Season to your liking.
To make this salmon quinoa bowl quicker, we use a bag of microwavable quinoa that cooks in 90 seconds.

Nutrition