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Two vibrantly colored Salmon Bowls are presented on a rustic table, featuring fresh salmon, avocado, cucumber, and rice.

Mediterranean Salmon Bowls with Lemon-Dill Yogurt Sauce

A vibrant and healthy bowl featuring flaky baked salmon, fluffy quinoa, and fresh Mediterranean vegetables, all drizzled with a creamy lemon-dill yogurt sauce. Perfect for a light yet satisfying meal that's packed with flavor and nutrients.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: American, Healthy, Mediterranean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Salmon
  • 4 salmon fillets (approx. 6 oz each, skin on or off)
  • 1 tbsp olive oil
  • 1 tbsp lemon juice freshly squeezed
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 1/2 tsp garlic powder
  • 1/2 tsp dried dill
For the Quinoa
  • 1 cup quinoa rinsed thoroughly
  • 2 cups vegetable broth or water
For the Bowl Vegetables
  • 1 large cucumber diced
  • 1 pint cherry tomatoes halved
  • 1/4 red onion thinly sliced
  • 1/2 cup Kalamata olives pitted and halved
  • 1/4 cup fresh parsley chopped
For the Lemon-Dill Yogurt Sauce
  • 1 cup plain Greek yogurt full-fat or 2%
  • 2 tbsp lemon juice freshly squeezed
  • 2 tbsp fresh dill finely chopped
  • 1 clove garlic minced
  • 1 tbsp olive oil extra virgin
  • 1/4 tsp salt
  • pinch black pepper

Equipment

  • Baking Sheet
  • Small Saucepan with Lid
  • Large Mixing Bowl
  • Whisk

Method
 

Prepare the Salmon
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
  2. Pat the salmon fillets dry with paper towels. In a small bowl, whisk together 1 tablespoon olive oil, 1 tablespoon lemon juice, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/2 tsp dried dill. Brush this mixture evenly over both sides of the salmon fillets.
  3. Place the seasoned salmon fillets on the prepared baking sheet, skin-side down if applicable.
Cook the Quinoa
  1. Combine the rinsed quinoa and vegetable broth (or water) in a small saucepan. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 15-20 minutes, or until all the liquid has been absorbed and the quinoa is fluffy. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
Prepare the Bowl Vegetables
  1. While the quinoa cooks, dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, halve the Kalamata olives, and chop the fresh parsley. Set aside in a large bowl.
Make the Lemon-Dill Yogurt Sauce
  1. In a small bowl, whisk together the Greek yogurt, 2 tablespoons lemon juice, chopped fresh dill, minced garlic, 1 tablespoon olive oil, 1/4 tsp salt, and a pinch of black pepper until smooth and well combined.
Bake the Salmon
  1. Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Cooking time may vary based on thickness.
Assemble the Salmon Bowls
  1. Divide the cooked quinoa evenly among four serving bowls. Top each bowl with a salmon fillet.
  2. Arrange the prepared cucumber, cherry tomatoes, red onion, and Kalamata olives around the salmon in each bowl. Garnish with chopped fresh parsley.
  3. Drizzle generously with the lemon-dill yogurt sauce just before serving. Enjoy immediately!

Notes

For extra flavor, you can toast the quinoa before cooking. Simply add it to a dry saucepan over medium heat for 2-3 minutes, stirring constantly, until it smells slightly nutty.
Storage: Leftover salmon and quinoa can be stored separately in airtight containers in the refrigerator for up to 3 days. The vegetables and sauce can also be stored separately. Reheat salmon gently to avoid drying it out.