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Delicious Mediterranean Salmon Bowl with fresh vegetables and grains

Mediterranean Salmon Bowl

A nourishing single-bowl meal that blends roasted autumn vegetables, warm grains, and simple, herb-bright salmon, perfect for fall.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine Healthy, Mediterranean
Servings 4 servings
Calories 540 kcal

Ingredients
  

For the Salmon

  • 4 pieces salmon fillets (about 6 oz each), skin on Use room-temperature salmon for even cooking.
  • 2 tbsp olive oil Divided for salmon and squash.
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • to taste Salt and pepper Adjust seasoning as preferred.

For the Bowl

  • 2 cups cooked quinoa or farro Use quinoa for a gluten-free option.
  • 1 small butternut squash, cubed and roasted Roast until caramelized.
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced Toss with a pinch of salt to release juices.
  • 1/3 cup kalamata olives, pitted and sliced
  • 1/4 cup red onion, thinly sliced
  • 1/3 cup crumbled feta
  • 1/4 cup chopped parsley
  • 1 piece lemon wedges for serving

Quick Yogurt-Tahini Sauce

  • 1/2 cup plain yogurt
  • 2 tbsp tahini
  • 1 tbsp lemon juice
  • a pinch salt

Instructions
 

Preparation

  • Preheat your oven to 400°F (200°C). Toss cubed squash with 1 tbsp olive oil, salt, and pepper; roast on a baking sheet for 25–30 minutes until caramelized.
  • Pat salmon dry and brush with remaining olive oil. Rub with smoked paprika, oregano, salt, and pepper.
  • Place salmon on a lined baking tray and roast at 400°F for 10–12 minutes for medium (longer if you prefer well done). Optionally, finish under the broiler for 1–2 minutes for a crisp skin.
  • Whisk yogurt, tahini, lemon juice, and salt until smooth. Slice tomatoes, dice cucumber, and toss with a pinch of salt to release their juices.

Assembly

  • Start with cooked quinoa or farro, add roasted squash, fresh veggies, and olives.
  • Top with the salmon fillet, sprinkle feta and parsley, drizzle sauce, and add a lemon wedge.

Notes

Store components separately in airtight containers in the refrigerator for up to 3 days. For a lighter twist, substitute yogurt-tahini with a lemon-olive oil dressing.

Nutrition

Serving: 1gCalories: 540kcalCarbohydrates: 45gProtein: 30gFat: 24gSaturated Fat: 6gSodium: 504mgFiber: 8gSugar: 4g
Keyword Bowl, fall recipes, Healthy Dinner, Mediterranean Bowl, Salmon
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