Baked Mediterranean Salmon Bowl Recipes [VIDEO]

Did you know that May is International Mediterranean Diet Month? That means now’s the perfect time to learn how to bring your favorite Mediterranean flavors to life right in your very own kitchen!

To help, we’re serving up double the inspiration in our new, step-by-step recipe video featuring Baked Mediterranean Salmon Bowls Two Ways. Starting with a base of whole-wheat pasta or quinoa, then topped with simply roasted salmon and vegetables, these bowls are the dish you’ve been craving for lunch or dinner! Bonus: Both recipes are Mediterranean diet-friendly and easy to customize, depending on what veggies you have on hand.

Mediterranean Salmon Bowl, Two Ways

Prep Time: 20 minutes

Cook Time: 25 minutes

Roasted Salmon and Veggies

Makes 4 servings.

• 1 tsp. ground sumac (optional substitute: 1 tsp. lemon zest, 1/8 tsp. paprika, and increase black pepper to 3/4 tsp.)
• ½ tsp. cayenne pepper
• ½ tsp. dried oregano
• ½ tsp. kosher or sea salt
• ½ tsp. ground black pepper
• 2 tbsp. olive oil, divided
• 1 lemon, cut in half, divided
• 2 cloves garlic, minced
• 1 lb. salmon or 4 (6-oz.) skinless salmon fillets
• 1 red bell pepper, cut into large cubes
• 2 zucchinis, cut into large chunks
• ½ cup cherry tomatoes, quartered
• 1 Persian cucumber, chopped
• ¼ cup Kalamata olives, halved
• 4-6 oz. feta cheese, cut into cubes

1. Preheat oven to 400 degrees F.
2. For marinade, combine in a bowl all seasonings plus 1 tbsp. olive oil and the juice and zest from half of a lemon (reserve other half lemon). Place salmon in the bowl and let sit on counter for 15-20 minutes.
3. Place foil on baking sheet and spray lightly with nonstick cooking spray. Place marinated salmon, bell pepper and zucchini on prepared baking sheet. Drizzle on remaining marinade. Set in oven and roast for 15-20 minutes, or until salmon is thoroughly cooked.

Serve roasted salmon and veggies on top of cooked quinoa or pasta with desired sauce (see sauce choices below), plus cucumber, tomatoes, olives and feta.

Salmon Bowl #1: Quinoa w/ Tzatziki Sauce

• Roasted salmon and veggies (see preparation, above)
• 1½ cups uncooked quinoa
• 6 oz. plain Greek yogurt or labneh
• 1 clove garlic, minced
• 1 small cucumber, finely diced
• Juice and zest from reserved ½ lemon
• 1 tsp. dried dill

1. Cook quinoa according to package instructions.
2. While quinoa is cooking, make tzatziki sauce by combining yogurt, garlic, cucumber, lemon zest and juice, and dried dill in a bowl; mix well. Or, you can pick up a premade tzatziki from your local grocery store.
3. Distribute cooked quinoa among 4 bowls and top with roasted salmon and veggies, plus cucumber, tomatoes, olives and feta. Serve with a generous dollop of tzatziki sauce.

Salmon Bowl #2: Pasta w/ Balsamic Drizzle

• Roasted salmon and veggies (see preparation, above)
• 8 oz. whole-wheat fettucine or spaghetti
• 4 tbsp. balsamic vinegar
• 1-2 tbsp. olive oil
• 1 clove garlic, minced
• Juice and zest from reserved ½ lemon
• ½ tsp. dried oregano

1. Cook pasta according to package instructions.
2. While pasta is cooking, make balsamic drizzle by combining vinegar, oil, garlic, lemon juice and zest, and oregano in a bowl; mix well.
3. Distribute cooked pasta among 4 bowls and top with roasted salmon and veggies, plus cucumber, tomatoes, olives and feta. Drizzle with balsamic sauce.

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Video styling: Monica Lavin of Lavin Label
Videography: iMint Media