Sockeye Salmon is marinated in a bright, sweet dressing before being baked and combined with an array of vegetables and grains. Creamy Tzatziki sauce adds a rich dimension to this colorful meal!
Ingredients:
Marinade:
1/2 cup extra virgin olive oil
Juice of 1 lemon (3-4 tbsp)
2 tbsp fresh oregano leaves
1 tbsp fresh dill, roughly chopped
2 cloves garlic, minced
1 tsp honey or maple syrup
1/2 tsp sea salt
1/4 tsp freshly ground pepper
Salad:
1 1/2 cups cooked quinoa
4 cups romaine lettuce or mixed greens
1 cup sliced English cucumber
1 cup halved cherry tomatoes
1/2 cup sliced red onion
1 can chickpeas, drained and rinsed
1/3 cup pitted Kalamata olives, halved
1/2 cup feta cheese, crumbled
1 avocado, sliced
Tzatziki sauce to serve
Directions:
Preheat oven to 425F.
- In a small bowl, combine the marinade ingredients.
- Place salmon in a shallow dish. Pour half the dressing over the salmon and marinate for 15 minutes while you prepare the rest of the ingredients.
- Meanwhile, in a bowl, combine the sliced cucumber, tomatoes, red onion, and chickpeas. Toss with the remaining marinade. Set aside.
- When marinating time is up, place salmon skin-side down on a baking sheet lined with parchment paper.
- Bake for 9-12 minutes or until salmon is cooked through and flakes easily. Remove from the oven and let rest for 5 minutes. If needed, cover loosely with foil to keep warm.
- Assemble the bowls as you please. Place a handful of greens in each bowl. Divide marinated vegetables among the bowls. Repeat with quinoa. Add a salmon fillet to each.
- Lastly, top with a big dollop of Tzatziki, feta cheese crumbles, and avocado slices.
