Mediterranean Salmon Bowl with Quinoa

Name: Mediterranean Salmon Bowl with Quinoa
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Ingredients: 300 g salmon fillet (cut into two equal portions); 0.75 cup white quinoa (well rinsed); 1.5 cups water (for cooking the quinoa); 1 pcs cucumber (cut into half-moons); 150 g cherry tomatoes (halved); 0.25 cup black olives (pitted); 1 pcs avocado (sliced); 1 pcs lemon (half squeezed for the marinade, half for serving after pan-searing); 3 tablespoons extra virgin olive oil; 2 cloves garlic (minced); 1 teaspoon dried za'atar; ground black pepper (to taste)

💬
This bowl embodies all the principles of the Mediterranean diet that I believe in: high-quality olive oil, fatty fish, varied vegetables, and a serving of whole grains. I recommend it to all my patients.
— Lea Ben Arie, Clinical Dietitian

⏱ 35 min👥 2 servings⚡ Medium

📋Ingredientsfor 2 servings

300 g salmon fillet (cut into two equal portions)
0.75 cup white quinoa (well rinsed)
1.5 cups water (for cooking the quinoa)
1 pcs cucumber (cut into half-moons)
150 g cherry tomatoes (halved)
0.25 cup black olives (pitted)
1 pcs avocado (sliced)
1 pcs lemon (half squeezed for the marinade, half for serving after pan-searing)
3 tablespoons extra virgin olive oil
2 cloves garlic (minced)
1 teaspoon dried za'atar
ground black pepper (to taste)

🥄Preparation Steps

1
Cook the quinoa: Bring 1.5 cups of water to a boil, add rinsed quinoa, lower the heat, cover, and simmer for 15 minutes. Remove from heat and let sit covered for an additional 5 minutes.
💡Rinsing the quinoa beforehand removes the saponin, which causes bitterness.
2
Meanwhile, mix in a bowl: olive oil, minced garlic, lemon juice, za'atar, salt, and pepper. Place the salmon fillets in the bowl and marinate for 5-10 minutes.
💡Do not marinate for more than 10 minutes—the lemon juice's acidity will start to 'cook' the salmon.
3
Heat a pan with a tablespoon of olive oil over medium-high heat. Sear the salmon for about 4-5 minutes on each side until golden brown on the top and bottom. The salmon should be slightly translucent pink in the center.
💡Patience! Do not move the salmon while cooking—let it release on its own.
4
Assemble the bowls: Place a base of quinoa, and arrange the cucumber, tomatoes, olives, and avocado around it. Place the salmon on top and finish with a squeeze of lemon and a drizzle of olive oil.
💡Serve immediately—avocado oxidizes quickly.