Fresh, colorful, and full of Mediterranean flavor! These nourishing bowls combine tender lemon-herb salmon, fluffy quinoa, crisp vegetables, and chickpeas, finished with a creamy lemon tahini dressing that brings everything together.
MAKES
2 SERVINGS
QUICK RECIPE OVERVIEW
Why you’ll love it
This simple, satisfying meal brings together protein, fiber-rich grains, colorful vegetables, and healthy fats in one delicious bowl. It's easy to customize and perfect for a fresh weeknight dinner or meal prep.
What Makes It So Flavorful?
Lemon, oregano, and fresh parsley brighten the salmon, while creamy tahini, garlic, and Dijon mustard create a rich, tangy dressing that ties all the flavors together.
Helpful Tips
Save time: Use precooked quinoa and canned chickpeas for quick assembly.
Switch up the grains: Try brown rice, farro, or your favorite whole grain.
Add more vegetables: Roasted zucchini, broccoli, or red onion make delicious additions.
Make the dressing your own: Add more lemon for brightness, honey for sweetness, or water for a thinner consistency.
Mediterranean Lemon Herb Salmon & Rainbow Bowls
MAKES
2 SERVINGS
Prep Time: 10 minutes
Cook Time: 12–15 minutes
Total Time: About 25 minutes (using cooked quinoa)
Ingredients:
For the Salmon & Rainbow Bowls
2 salmon fillets (about 5–6 ounces each)
1 cup cooked quinoa
1 cup chickpeas, rinsed and drained
1 cup cucumber, chopped
1 cup cherry tomatoes, halved
1 cup bell peppers, chopped (any color)
2 handfuls leafy greens
1 avocado, sliced
2 tablespoons fresh parsley, chopped
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lemon juice
½ teaspoon dried oregano
Sea salt and freshly ground black pepper, to taste
For the Creamy Lemon Tahini Dressing
¼ cup tahini
¼ cup extra-virgin olive oil
2–3 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
1–2 teaspoons honey or pure maple syrup
1 garlic clove, finely minced
¼ teaspoon sea salt
Freshly ground black pepper, to taste
2–3 tablespoons cold water, to thin
Instructions:
Prepare the salmon: Preheat oven to 425°F. Place salmon on a parchment-lined baking sheet. Drizzle with olive oil and lemon juice, then season with oregano, salt, and pepper.
Bake: Cook for 10–14 minutes, depending on thickness, until the salmon reaches an internal temperature of 145°F.
Make the dressing: Whisk together tahini, olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper. Gradually add cold water until smooth and pourable.
Assemble the bowls: Divide quinoa and leafy greens between two bowls. Arrange chickpeas, cucumber, tomatoes, bell peppers, and avocado over the top.
Finish and serve: Add a salmon fillet to each bowl, sprinkle with fresh parsley, and drizzle with creamy lemon tahini dressing.
Recipe Notes
Meal Prep: Prepare quinoa, vegetables, and dressing ahead of time. Store separately and assemble when ready to enjoy.
Storage: Refrigerate cooked salmon and prepared ingredients in airtight containers for up to 3–4 days. Store the dressing separately for up to 4 days.
Dressing Tip: The dressing may thicken when refrigerated. Stir in a little cold water before serving. This recipe makes extra dressing, perfect for salads and roasted vegetables.
Serving Tip: Add avocado just before serving to keep it fresh and vibrant.
Nourish & Rooted Tip: I love meals that bring together a little of everything—colorful vegetables, satisfying protein, fiber-rich grains, and a flavorful dressing. These bowls are a delicious reminder that nourishing meals don't have to be complicated!
