Seared Salmon Bowl
A vibrant, hearty dish featuring perfectly cooked salmon, fluffy quinoa, crunchy cucumbers, and creamy tzatziki sauce, perfect for a quick Mediterranean dinner.
Ingredients
Main Ingredients
- 2 fillets Salmon fillets Fresh or frozen, thawed
- 1 cup Quinoa Can substitute with brown rice
- 1 Cucumber Sliced thinly
- 1/2 cup Plain Greek yogurt Use dairy-free yogurt if preferred
- 1 clove Garlic Minced
- 1 tablespoon Lemon juice Freshly squeezed lemon juice is best
- 1 tablespoon Fresh dill Can be substituted with dried dill
- To taste Salt and pepper
- For cooking Olive oil Extra virgin olive oil preferred
Instructions
Cooking Quinoa
- Prepare quinoa according to package instructions, usually boiling in water for about 15 minutes until fluffy.
Making Tzatziki
- In a bowl, mix Greek yogurt, minced garlic, lemon juice, dill, salt, and pepper until well combined.
Searing Salmon
- Heat olive oil in a pan over medium-high heat. Season the salmon fillets with salt and pepper and sear for about 4-5 minutes until cooked through.
Assembling the Bowl
- Place quinoa as a base in your bowl, top with sliced cucumbers and seared salmon fillets. Drizzle tzatziki over the top.
Serving
- Relish the fresh flavors of this Mediterranean dish and enjoy a healthy, satisfying meal.
Notes
Make sure your skillet is hot enough before adding the salmon to achieve a good sear. Use a digital thermometer to check for doneness; salmon should reach an internal temperature of 145°F. To make the tzatziki more flavorful, let it sit in the refrigerator for at least 30 minutes before serving. Experiment with adding cherry tomatoes or olives for an extra burst of flavor in your bowl. For a complete meal, serve this bowl along with a side of steamed vegetables.