Juicy lemon-garlic grilled salmon served over fluffy quinoa with crisp cucumber, sweet cherry tomatoes, briny olives, creamy feta, and a cool Greek yogurt herb dressing. It’s high in protein, filling, and packed with fresh Mediterranean flavors.
🛒 Ingredients
For the Salmon & Bowl
- 2 salmon fillets, about 5–6 oz (140–170 g) each
- 1 cup cooked quinoa
- ½ cucumber, diced
- 1 cup cherry tomatoes, halved
- ¼ cup Kalamata or black olives, sliced
- ¼ cup crumbled feta cheese
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- ¼ teaspoon salt
- ½ teaspoon dried parsley or dill, optional
🥣 Greek Yogurt Herb Dressing
- ½ cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh dill or parsley
- 1 small garlic clove, minced
- 1–2 tablespoons water, to thin
- Salt and black pepper, to taste
👩🍳 Instructions
1. Marinate the salmon
Pat the salmon fillets dry with paper towels. In a small bowl, combine olive oil, lemon juice, minced garlic, oregano, paprika, salt, pepper, and parsley. Rub the mixture over both sides of the salmon. Let it sit for 10–15 minutes.
2. Prepare the quinoa
If using pre-cooked quinoa, simply warm it. Otherwise, cook quinoa according to the package directions and fluff with a fork once tender.
3. Make the dressing
Whisk together Greek yogurt, lemon juice, olive oil, herbs, garlic, salt, and pepper. Add water a little at a time until you reach a smooth, pourable consistency. Refrigerate while preparing the rest of the bowl.
4. Grill the salmon
Preheat a grill or grill pan over medium-high heat. Lightly oil the surface. Place the salmon skin-side down if the fillets have skin. Grill for about 4–5 minutes per side, depending on thickness, until the salmon flakes easily and reaches 145°F/63°C internally.
5. Prepare the vegetables
While the salmon cooks, combine the cucumber, cherry tomatoes, and olives in a bowl. Toss gently with a small squeeze of lemon juice and a pinch of salt and pepper.
6. Assemble the bowls
Divide the cooked quinoa between two bowls. Add the cucumber, tomatoes, and olives. Place a grilled salmon fillet on top and sprinkle with feta.
7. Finish and serve
Drizzle generously with the Greek yogurt herb dressing. Add fresh dill or parsley and an extra squeeze of lemon if desired.
💪 Approximate Nutrition
Per bowl, depending on the exact ingredients:
- Calories: ~600–650
- Protein: ~40–45 g
- Carbohydrates: ~35–40 g
- Fat: ~30–35 g
For a lower-carb version, replace the quinoa with cauliflower rice or extra cucumber and greens.
