Flavorful mediterranean salmon bowls are a simple and nourishing dinner to make this week. Served with sumac onions, homemade pita chips and a feta salad.
Mediterranean Salmon Bowls
These blackened salmon bowls are truly one of my favorite dinner combinations. Pan-seared salmon is served with a fresh feta salad, homemade sumac onions and crispy pita chips. The flavors pair so well together and make for a fresh and nourishing weeknight dinner.
I topped everything with my go-to lemon vinaigrette for some added zesty flavor. You can serve this with my honey mustard smashed potatoes or mujadara (rice and lentils) for an well-rounded dinner.
This delicious meal comes together in just about 30 minutes, and is the perfect healthy dinner packed with protein, fiber and fats. The salmon comes out juicy and flavorful, and pairs so well with the other fresh flavors.
What you’ll need for these mediterranean salmon bowls
This recipe has a few difference components, but can come together easily if planned accordingly.
Sumac onions
The onions are best when they marinate for at least 30 minutes, so I suggest preparing the sumac onions first to give them time to absorb all the flavors
Homemade pita chips
Bake the pita chips next to let the oven do the work while you season the salmon and chop your salad
Blackened salmon
Prepare your homemade spice mix and season each salmon fillet. Grill each piece for about 8-9 minutes total, flipping halfway through
Feta salad
Chop the cucumbers, tomatoes and feta cheese and whisk together the dressing ingredients
Once everything is ready, assemble your bowls. I love to add a scoop of hummus to serve with the pita chips.
Prepare ahead of time
You can easily meal prep this recipe with just a few modifications. Prepare the salad and sumac onions separately, and add the lemon vinaigrette only before serving.
The salmon can be seasoned ahead of time and refrigerated, or grilled and stored in an airtight container for up to 3 days.
The pita chips will stay fresh and crisp in an airtight container or bag for up to 3 days.
This recipe is light yet hearty, and is packed with some of my favorite flavors. I can’t wait for you guys to try it!
Other healthy dinner ideas to try:
Harissa Salmon Bowls with Roasted Chickpeas
Tofu Egg Roll in a Bowl
Lentil Burgers
Mediterranean Salmon Bowls
Ingredients
- 3 -4 salmon fillets
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp dry oregano
- 1/4 tsp cayenne pepper
- Olive oil
Pita chips
- 2 -3 pita bread
- Olive oil
- 1 tbsp za’atar (optional)
- Salt & pepper
Feta Salad
- 3 -4 Persian cucumbers
- 4 roma tomatoes
- 4 -6 oz feta cheese, cubed or crumbled
Lemon Vinaigrette
- 1/4 cup olive oil
- Juice from 1 lemon
- 1 tsp lemon zest
- 1 clove garlic, crushed
- 1 tsp honey
- 1 tsp dijon mustard
- Salt & pepper
Pair with
- Sumac marinated onions
- Beet whipped feta
- Microgreens, for garnish
- Hummus
Directions
- Preheat the oven to 375 F
- Start by preparing the pita chips. Slice the pita into half and then into small triangles and toss together with the olive oil, za’atar and salt and pepper. Bake for about 10-12 minutes on the top rack until golden brown, flipping halfway through. Once ready, set aside.
- Prep the salmon by adding the spices to a small bowl and seasoning each salmon fillet with the spice rub.
- Heat a large skillet on medium heat, then coat the pan with about 1 tbsp of olive oil. Place the salmon fillets into the hot pan and cook for about 3-4 minutes, then flip and cook for an additional 4 minutes until the salmon is cooked to your liking. Alternatively, you can bake or air-fry the salmon on 375 F for 8-10 minutes, then broil for 1-2 minutes at the end.
- Prepare the lemon vinaigrette by whisking together the dressing ingredients until smooth.
- Serve the salmon over the chopped salad topped with the vinaigrette and sumac onions with a side of the pita chips and hummus
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