Ingredients
4 salmon fillets (about 6 oz each)
1 cup quinoa
1 cucumber
1 cup cherry tomatoes
1/2 cup kalamata olives
1/4 cup olive oil
1/2 red onion
1 lemon (zest and juice)
2 cups baby spinach
1/2 cup Greek yogurt
2 cloves garlic
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
Salt and black pepper to taste
Instructions
Preheat grill to 400°F (200°C)
Rinse quinoa, cook in 2 cups water with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp paprika, and 1/4 tsp cumin until tender
Marinate salmon with 2 tbsp olive oil, oregano, smoked paprika, cumin, salt, and black pepper
Grill salmon 4-5 minutes per side until charred and flaky
Slice cucumber and red onion, toss with cherry tomatoes and lemon juice
Whisk Greek yogurt with garlic, lemon zest, and olive oil
Assemble bowls: Place cooked quinoa, add grilled salmon, cucumber salad, baby spinach, and olives
Notes
Pat salmon dry before grilling for crisp edges
Adjust yogurt sauce thickness by adding more lemon juice or yogurt
Meal prep bowls in advance up to 3 days and store separately from salmon
- Prep Time: 20
- Cook Time: 12
- Category: Mediterranean Table
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 540
- Sugar: 4g
- Sodium: 620mg
- Fat: 30g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 110mg