Herb Garlic Greek Salmon Bowls (Print Version)
# Ingredients:
→ For the Salmon
01 -
1 pound salmon fillet
02 -
5 tablespoons olive oil
03 -
3 tablespoons balsamic vinegar
04 -
2 tablespoons fresh chopped dill
05 -
2 tablespoons fresh chopped parsley, plus more for garnish
06 -
2 teaspoons dried oregano
07 -
1 teaspoon Dijon mustard
08 -
2 cloves garlic, finely minced
09 -
Kosher salt, to taste
10 -
Fresh cracked pepper, to taste
→ For the Bowl
11 -
3/4 cup uncooked quinoa
12 -
1 (15 oz.) can artichoke hearts, drained
13 -
1 cup grape tomatoes, halved
14 -
1 cup English cucumber, sliced
15 -
1 cup assorted olives, pitted
16 -
1/2 cup red onion, thinly sliced
17 -
4 oz. feta cheese, crumbled
# Instructions:
01 -
Add olive oil, balsamic vinegar, dill, parsley, oregano, garlic, and a couple pinches of salt and pepper to a mason jar. Shake until well combined and emulsified.
02 -
Place salmon into a shallow baking dish or on a baking sheet. Cover salmon with about 1/3 of a cup of the dressing mixture.
03 -
Place in the oven and then turn the oven on and set to 400 degrees. Bake for about 20 minutes or until the salmon is cooked through and flakes easily.
04 -
While the salmon is baking, cook the quinoa according to package directions. Fluff with a fork, drizzle with olive oil, and season with salt and pepper if desired. Then place in the refrigerator to cool.
05 -
Once the salmon is baked, cut it into 4 pieces. Divide quinoa, artichoke hearts, tomatoes, cucumbers, olives, red onion, and feta between 4 bowls. Add a piece of salmon to each bowl.
06 -
Drizzle the remaining dressing over each bowl. Garnish with fresh parsley and serve with Lemon Dill Yogurt Sauce if desired.
# Notes:
01 -
Baking salmon starting with a cold oven is the secret to getting perfectly moist salmon every time.
02 -
The Lemon Dill Yogurt Sauce is optional but highly recommended for added flavor.