Mediterranean Salmon Bowl

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 about 1,000–1,200 mg of EPA + DHA omega-3s per serving (5–6 oz raw sockeye, USDA), 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.