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Mediterranean Salmon Bowls
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Mediterranean Salmon Bowls

These Mediterranean salmon bowls with couscous and veggies are easy, healthy, and customizable based on your taste and what you have on hand.

Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Servings: 4
Calories: 748 kcal
Course: Main Course
Cuisine: Mediterranean

Ingredients

For the tzatziki
  • ½ English cucumber , grated on the large side of a box grater (about 1 cup)
  • 1 cup yogurt I use 2%, plain, Greek
  • 1 garlic grated, or minced (about ½ teaspoon, medium-sized clove
  • 1 tablespoon red wine vinegar
  • 1 tablespoon dill minced, fresh
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper freshly ground
For the couscous
  • 1 cup pearl couscous
  • kosher salt
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon lemon zest
  • 3 tablespoons lemon juice
  • black pepper freshly ground
  • ½ cup mint leaf coarsely chopped, fresh
  • ⅓ cup pistachio chopped, roasted, salted
For the salmon
  • 1 pound salmon , sliced into four 4-ounce portions
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon oregano dried
  • ¾ teaspoon kosher salt
  • ¼ teaspoon black pepper freshly ground
  • 1 lemon ,thinly sliced
For assembling the bowls
  • 1 cup artichokes from a jar, drained and divided, marinated
  • 1 cup red bell pepper from a jar, drained and divided, roasted
  • 1 English cucumber , chopped into 1-inch cubes
  • 1 cup tzatziki sauce
  • couscous
  • salmon
  • leafy greens , (such as baby kale, arugula, and/or spinach)
  • capers , drained

Instructions

For the Tzatziki
    Cup of Yum
  1. Gather the grated cucumber together and place in a paper towel, press the water out of the cucumber and place it in a medium-sized bowl.
  2. Add the yogurt, garlic, red wine vinegar, fresh dill, kosher salt and freshly ground black pepper and mix well.
  3. Cover and refrigerate for 30 minutes or up to 3 days.
For the Couscous
  1. Fill a large saucepan with water and bring to a boil. While waiting for the water to boil, heat a medium skillet over medium-low heat and add the couscous. Toast the couscous, stirring frequently and keeping a watchful eye to prevent burning, toasting for about 7 minutes or until golden brown. Once the water is boiling, salt the water generously and add the couscous, cooking until tender; about 7 minutes. Drain the couscous and add to a large bowl and set aside.
  2. In a small bowl, add the olive oil, lemon zest, lemon juice, ½ teaspoon kosher salt, and freshly ground black pepper to a bowl and whisk to emulsify.
  3. Dress the couscous with half of the lemon vinaigrette, setting aside the rest. Stir well and then add the mint and pistachios, and stir again. Set aside or chill in the refrigerator until you’re ready to assemble your bowls.
For the Salmon
  1. Preheat the oven to 425°F. Line a sheet pan with foil or parchment paper. Place the salmon filets skin-side down on a sheet pan and pat the top of the fish with a paper towel. Brush the salmon with the olive oil, then sprinkle with salt, oregano, and pepper, and top with lemon slices. Bake until the salmon is cooked through, about 12-15 minutes.
To Assemble the Bowls
  1. Toss the leafy greens in a spoon or two of the lemony vinaigrette. This will be the base of your bowls. Add a ¼ to ½ scoop of couscous. Add your veg. Place the cucumber, peppers, and artichokes in areas on the outer part of the bowl. Add the finishing touches. Drizzle with the rest of the vinaigrette. I like to sprinkle some capers on top, then give a good squeeze of lemon juice and freshly ground black pepper before serving.

Notes

  • Homemade tzatziki
  • The lemony vinaigrette can be made up to a week in advance
  • The lemony vinaigrette can be made up to a week in advance
  • Homemade tzatziki can be made up to a day ahead of time and stored in the fridge
  • Homemade tzatziki can be made up to a day ahead of time and stored in the fridge
  • The couscous can be made up to two days in advance (no need to reheat for serving as it's best eaten at room temperature
  • The couscous can be made up to two days in advance (no need to reheat for serving as it's best eaten at room temperature
  • Cook the salmon a day or two ahead to serve the bowls at room temp or bake it just before serving warm.
  • Cook the salmon a day or two ahead to serve the bowls at room temp or bake it just before serving warm.
  • Leftovers will keep for about a day or until the leafy greens get wilty. Undressed greens  last longer. 
  • Leftovers will keep for about a day or until the leafy greens get wilty. Undressed greens  last longer. 

Nutrition Information

Calories 748kcal (37%) Carbohydrates 54g (18%) Protein 39g (78%) Fat 43g (66%) Saturated Fat 7g (35%) Polyunsaturated Fat 6g (35%) Monounsaturated Fat 18g (90%) Trans Fat 0.003g (0%) Cholesterol 75mg (25%) Sodium 1623mg (68%) Potassium 1108mg (24%) Fiber 7g (28%) Sugar 8g (16%) Vitamin A 1345IU (27%) Vitamin C 52mg (58%) Calcium 239mg (24%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 748

% Daily Value*

Calories 748kcal 37%
Carbohydrates 54g 18%
Protein 39g 78%
Fat 43g 66%
Saturated Fat 7g 35%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 18g 90%
Trans Fat 0.003g 0%
Cholesterol 75mg 25%
Sodium 1623mg 68%
Potassium 1108mg 24%
Fiber 7g 28%
Sugar 8g 16%
Vitamin A 1345IU 27%
Vitamin C 52mg 58%
Calcium 239mg 24%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.