The Mediterranean diet is consistently ranked as the healthiest way to eat, and this bowl embodies everything great about it. Wild sockeye salmon brings deep, rich flavor and a powerhouse of omega-3s, while the fresh vegetables, olives, and feta deliver a rainbow of Mediterranean flavors and nutrients. The creamy tzatziki ties it all together in a bowl you'll want to make twice a week.

Ingredients

• 2 wild sockeye salmon portions (5-6 oz each)
• 1 cup quinoa, rinsed
• 1 English cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/3 cup Kalamata olives, halved
• 1/4 cup crumbled feta cheese
• 1/4 red onion, thinly sliced
• 2 tbsp extra virgin olive oil
• 1 tbsp lemon juice
• 1 tsp dried oregano
• Sea salt and black pepper
• For tzatziki: 1/2 cup Greek yogurt, 1/4 cucumber (grated and squeezed dry), 1 clove garlic (minced), 1 tbsp lemon juice, 1 tbsp fresh dill

Instructions

1. Cook quinoa: Combine quinoa with 2 cups water and a pinch of salt in a saucepan. Bring to a boil, reduce heat to low, cover, and cook 15 minutes until water is absorbed. Fluff with a fork and let cool slightly.
2. Make tzatziki: While quinoa cooks, stir together Greek yogurt, grated cucumber, garlic, lemon juice, and dill. Season with salt and pepper. Refrigerate until ready to serve.
3. Cook salmon: Season salmon portions with salt and pepper. Heat 1 tbsp olive oil in a skillet over medium-high heat. Cook salmon 4 minutes per side until just done and slightly pink in the center. Let rest 2 minutes, then break into large flakes.
4. Prep toppings: In a bowl, toss cucumber, tomatoes, olives, and red onion with remaining olive oil, lemon juice, and oregano.
5. Assemble bowls: Divide quinoa between two bowls. Top each with salmon, the cucumber-tomato mixture, crumbled feta, and a generous dollop of tzatziki.
6. Serve: Drizzle with extra olive oil if desired and finish with a sprinkle of dried oregano.