Mediterranean Bowl with Salmon

Ingredients:

Marinade:

• ½ cup extra virgin olive oil
• 1 lemon, juiced (~3-4 Tbsp.)
• 2 Tbsp. fresh oregano leaves (or 2 tsp. dried)
• 1 Tbsp. fresh dill, roughly chopped (or 2 tsp. dried)
• 2 cloves garlic, minced
• 1 tsp. honey or maple syrup
• ½ tsp. sea salt
• ¼ tsp. black pepper

Bowl:

• 4 salmon fillets (1-1 ¼ lbs.)
• 1 ½ cups cooked quinoa** (or couscous, white or brown rice, or cauliflower rice)
• 4 cups romaine or mixed greens
• 1 cup sliced English cucumber
• 1 cup halved cherry tomatoes
• ½ cup sliced red onion
• 1 can garbanzo beans, drained and rinsed
• ⅓ cup pitted kalamata olives, halved
• ½ cup feta cheese, crumbled
• 1 avocado, sliced or diced

Tzatziki:

• ½ cup grated English cucumber, squeezed to remove water
• ½ cup plain Greek yogurt
• 1 ½ Tbsp. lemon juice
• 1 Tbsp. extra virgin olive oil
• 1 Tbsp. fresh dill (or 1 tsp. dried)
• 2 cloves garlic, minced
• ¼ tsp. sea salt
• ¼ tsp. black pepper

Instructions:

1. Preheat the oven to 425℉.
2. In a small bowl, combine the marinade ingredients. 
3. Place the salmon in a shallow dish and pour half of the marinade over it. 
4. Marinate for 15 minutes. Save the remaining marinade for later.
5. Place the marinated salmon, skin side down, on a baking sheet lined with parchment paper. 
6. Bake for 9-12 minutes, or until the salmon is cooked through and flakes easily. 
7. Let rest for 5 minutes.
8. Meanwhile, combine the cucumber, cherry tomatoes, red onion, and garbanzo beans in a bowl. 
9. Toss with the remaining marinade. Set aside.
10. For the Tzatziki sauce, mix all ingredients in a bowl. Set aside.
11. Assemble the bowls: Place greens in each bowl, followed by the marinated veggie mixture and quinoa. 
12. Top with a salmon fillet. Add a dollop of Tzatziki, feta cheese, kalamata olives, and avocado.

Enjoy your Mediterranean-inspired meal! 🌟