Honey Garlic Wild Salmon and Quinoa Bowl

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Honey Garlic Wild Salmon and Quinoa Bowl

A super healthy Mediterranean inspired bowl loaded with veggies and honey glaze wild salmon with quinoa and homemade tzatziki sauce. A nutritious bowl you will love any day of the week.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Diet: Gluten Free

Servings:

Calories: 783.37kcal

Author: Rose

Equipment

1 baking dish
1 small sauce pot

Ingredients

Marinade

4 tbsp extra virgin olive oil
2 tbsp lemon juice
2 garlic, minced
2 tbsp honey
1 tbsp dill, chopped, extra for garnishing
salt and pepper

Salmon bowl

2 4.5 oz (128g) wild sockeyed salmon fillets
3/4 cup quinoa
2 cups spinach, or other greens
1/2 English cucumber, sliced
1/2 cup cherry tomatoes
1/4 pickled red onion
1/4 cup feta, cubes and crumbled
1/4 cup black olives, pitted and sliced
1/4 cup parsley
Homemade Tzatziki Sauce

Instructions

In a bowl or measuring cup, whisk together olive oil, lemon juice, garlic, honey, dill, salt and pepper. Set aside.
Preheat oven to 375℉.
Remove the salmon fillets from the refrigerator and check for any bones, then place them in a baking dish. Pour half of the marinade over the salmon fillets. Allow to sit for 10-15 minutes. Then place the salmon in the oven and bake for 15 minutes.
Fill a small sauce pot with water and bring to a boil, then add a pinch of salt. Cover and adjust theheat to low. Cook for 15 minutes, remove lid and using a fork fluff the quinoa and set aside.
Meanwhile, prep the veggies and place the spinach in 2 bowls and drizzle a litte of the marinade over the spinach and gently toss. Then continue adding the cucumber, cherry tomatoes, red onions, half the olives and feta in the bowls with the quinoa. Drizzle the remaining marinade. Place each salmon fillet over the veggies and quinoa with the remaining olives, feta, dill and parsley.
Serve salmon warm with Tzatziki dip on the side. Enjoy!

Nutrition