Mediterranean Salmon Bowl Recipe: Flavorful Weeknight Meal

My Mediterranean Salmon Bowl is a simple, flavorful way to celebrate fall produce while enjoying a healthy, satisfying meal. This versatile salmon bowl is easy to customize — use whatever’s in season or in your fridge to make a nutrient-packed dish you’ll want to repeat.

Feast on Flexibility: Crafting the Perfect Mediterranean Salmon Bowl This Fall

This salmon bowl is fully customizable. Here’s a straightforward approach to building a balanced, Mediterranean-flavored bowl:

1. Begin with quality basics: a nice piece of salmon, fresh greens, a cooked grain, and seasonal vegetables.
2. Add flavor-boosting toppings: classic Mediterranean additions like feta, olives, tomatoes, and cucumber bring brightness and texture.

The dressing is purposefully light so the salmon and greens stay fresh-tasting. Use the ingredients you enjoy most and tweak proportions to suit your palate.

Foraging Frenzy: The Ultimate ‘Use-What-You-Have’ Feast

This recipe is perfect for a fridge-forage: swap or substitute freely. We enjoyed sautéed radicchio for a slightly bitter, caramelized edge; if you don’t have radicchio, try cabbage, Brussels sprouts, or spinach. Serve the bowls alongside spreads like hummus or baba ganoush, or swap in a white bean dip or marinated tofu — any favorite spread will work.

No matter the combination, this salmon bowl comes together as a satisfying, flavorful meal that highlights seasonal produce and pantry staples.

Step by Step: How to Make a Mediterranean Salmon Bowl

Teri’s Mix-and-Match Guide to a Fabulous Mediterranean Salmon Bowl

1. Start with a warm grain such as couscous, quinoa, or rice.
2. Add greens: arugula, spinach, or romaine all work well.
3. Include a creamy or savory dip: hummus, baba ganoush, pistachio pesto, cashew crema, or a white bean dip.
4. Choose a protein: seared salmon is ideal, but roasted chicken, skirt steak, marinated tofu, or beans are great alternatives.
5. Finish with toppings: feta, Kalamata olives, tomatoes, cucumber, or sliced avocado add texture and flavor.
6. Dress the bowl: a light citrus vinaigrette or creamy chive-citrus dressing pairs beautifully.
7. Don’t forget marinated red onions for a bright pop of acidity.

Ingredients

For the dressing

• ½ cup clementine juice
• ¼ cup olive oil
• ¼ cup Greek yogurt
• ½ teaspoon sumac
• ½ teaspoon kosher salt
• ¼ teaspoon Dijon mustard
• ¼ teaspoon pressed garlic

For the fish

• 4 salmon fillets (6–8 ounces each)
• 2 teaspoons plus 2 tablespoons olive oil, divided
• 1 tablespoon kosher salt
• 4 teaspoons packed brown sugar
• 4 teaspoons smoked paprika
• 2 teaspoons garlic powder

For the bowl

• Half a head of radicchio, thinly sliced
• 1 container arugula
• Kosher salt
• 2 cups cooked grain (we used quinoa)
• 1 cup hummus
• Olive oil
• Sumac for sprinkling
• 1 cup baba ganoush
• 1 clementine
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1 cucumber, peeled and sliced
• 1 cup Kalamata olives, pitted and halved
• Feta, cubed or crumbled
• Marinated red onions

Instructions

Make the dressing

1. Place clementine juice in a food processor. With the processor running, slowly stream in olive oil to emulsify. When the mixture is slightly creamy, add Greek yogurt, sumac, salt, Dijon, and garlic. Blend until smooth. If you prefer a thicker dressing, add a touch more yogurt. Transfer to a small jar and set aside.

Make the fish and radicchio

1. Whisk the kosher salt, brown sugar, smoked paprika, and garlic powder together.
2. Brush salmon flesh with a thin layer of olive oil and sprinkle each fillet with a quarter of the spice mix.
3. In a large nonstick skillet over medium heat, add 2 tablespoons olive oil. Sear the salmon flesh-side down until browned, 3–4 minutes; watch closely because the sugar can caramelize quickly. Flip and cook another 3–4 minutes for medium-rare, or longer to your preferred doneness.
4. If your pan is small, cook the fillets in two batches. The initial oil should be enough, but add a bit more if needed. Remove the cooked salmon and set aside.
5. Add the sliced radicchio to the remaining oil in the pan, sprinkle with salt, and toss for 1–2 minutes until wilted and slightly caramelized. Remove and set aside.

Assemble the bowls

1. Place a handful of arugula on each plate and season the greens with salt. Arrange a quarter cup each of hummus, baba ganoush, and cooked grain beside the greens. Drizzle olive oil over the hummus and dust with sumac.
2. Place a salmon fillet on the greens and squeeze a little fresh clementine juice over the fish. Top each bowl with avocado slices, cherry tomatoes, cucumber, olives, feta, and marinated red onions. Drizzle the dressing over the bowl and serve immediately.

---

---