This Mediterranean Salmon Bowl is a beautifully balanced dish that brings together the bold, sun-kissed flavors of the Mediterranean with the nourishing richness of perfectly roasted salmon. Crisp vegetables, creamy avocado, briny olives, and a bright lemon-oregano dressing create a bowl that feels fresh, flavorful, and deeply satisfying. Ideal for a healthy lunch, a light dinner, or refined meal-prep, this recipe delivers both color and nutrition in every bite.

Salmon-Bowl

Ingredients (Serves 2)

For the Salmon

  • 2 salmon fillets (120–150 g each)
  • 1 tbsp extra-virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp fresh or dried rosemary
  • ½ tsp smoked paprika
  • Salt and black pepper, to taste
  • 1 tbsp fresh lemon juice

For the Salad

  • 2 cups crisp lettuce or mixed greens
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, thinly sliced
  • ½ cup Kalamata olives
  • ¼ cup feta cheese, crumbled
  • ½ medium red onion, thinly sliced
  • 1 ripe avocado, sliced
  • Lemon slices, for garnish

For the Dressing

  • 2 tbsp extra-virgin olive oil
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 1 tsp honey or maple syrup
  • ½ tsp dried oregano
  • Salt and pepper, to taste

Instructions

1. Roast the Salmon

Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper. Place the salmon fillets on the tray and coat them with olive oil. Season generously with oregano, rosemary, paprika, salt, and pepper. Add a squeeze of lemon juice. Roast for 12–14 minutes until tender and flaky. Set aside to rest.

2. Prepare the Vegetables

While the salmon cooks, prep the fresh ingredients. Halve the tomatoes, slice the cucumber, crumble the feta, and thinly slice the red onion. Cut the avocado just before serving to maintain its creamy color and texture.

3. Whisk the Dressing

In a small bowl, whisk together olive oil, lemon juice, mustard, honey, oregano, salt, and pepper. The dressing should be smooth, tangy, and lightly sweet with herbaceous depth.

4. Assemble the Bowl

Place lettuce or mixed greens at the base of a wide serving bowl. Arrange tomatoes, cucumbers, olives, onion, feta, and avocado in neat sections around the bowl. Add the roasted salmon on top. Drizzle with dressing right before serving for the freshest taste.

Chef’s Tips

  • Choose vibrant produce: Fresh, firm vegetables elevate both flavor and presentation.
  • Avoid dry salmon: Remove the salmon from the oven as soon as it flakes; residual heat will finish the cooking.
  • Mellow the onions: Soak red onion slices in cold water for 10 minutes if you prefer a milder bite.
  • Add wholesome grains: For extra nourishment, mix in quinoa, farro, or couscous.
  • Build the bowl with intention: Keep ingredients separated for visual appeal, then toss gently before eating.
  • Balance acidity: If the dressing tastes too sharp, add a touch more honey; if too mild, add more lemon.
  • Serve immediately: This bowl shines when enjoyed fresh, especially with just-cut avocado and warm salmon.
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