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

  • 4 Wild Salmon Fillets
  • For the 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
  • For the 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

  1. Preheat oven to 425F.
  2. In a small bowl, combine the marinade ingredients.
  3. 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.
  4. Meanwhile, in a bowl, combine the sliced cucumber, tomatoes, red onion, and chickpeas. Toss with the remaining marinade. Set aside.
  5. When marinating time is up, place salmon skin-side down on a baking sheet lined with parchment paper.
  6. 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.
  7. 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.
  8. Lastly, top with a big dollop of Tzatziki, feta cheese crumbles, and avocado slices.

Recipe courtesy of the Bristol Bay Regional Development Association.

Mediterranean Salmon Grain Bowl