Mediterranean Salmon-Veggie Grain Bowl
We're big fans of grain bowls—the more toppings, the better!
By Ree Drummond
Jump to recipe
Yields:
4 - 6 serving(s)
Prep Time:
20 mins
Total Time:
30 mins
This has to be the easiest way to cook salmon: Just bake it on a foil-lined sheet pan and there's no mess!
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Ingredients
- Kosher salt, to taste
- 1 1/2 cups quinoa
- 1 1/2 lb. salmon fillet
- 3/4 cup plus 1 tablespoon olive oil
- Black pepper, to taste
- 3 lemons
- 3 Tbsp. minced shallot
- 1 English cucumber, chopped
- 3 roma tomatoes, chopped
- 1/3 cup pitted kalamata olives, chopped
- 6 oz. feta cheese, crumbled
- chopped fresh dill, for garnish
Directions
- Step 1Bring 3 cups of generously salted water to a boil in a medium saucepan. Add the quinoa and return to a boil. Reduce the heat to a simmer, cover and cook until tender, about 12 minutes. Set the quinoa aside to cool.
- Step 2Meanwhile, preheat the oven to 425˚ and line a baking sheet with foil. Add the salmon, brush with 1 tablespoon olive oil and sprinkle with 1 teaspoon salt and ½ teaspoon pepper.
- Step 3Bake until cooked through, about 10 minutes. Grate 1 tablespoon zest from 1 lemon, place in a small bowl and reserve. Squeeze the juice from the lemon over the salmon and set aside to cool slightly, then flake with a fork into chunks.
- Step 4Squeeze the juice of the remaining 2 lemons into a small bowl. Whisk in the shallot, the reserved lemon zest and the remaining ¾ cup olive oil. Season with salt and pepper to taste.
- Step 5Divide the quinoa among bowls. Top with the salmon, cucumber, tomatoes, olives and feta and drizzle with the dressing. Garnish with dill.
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