Mouthwatering Greek Gluten-Free Mediterranean Salmon Bowl with Quinoa and Lemon Herb Vinaigrette
This exquisite Greek-inspired Mediterranean Salmon Bowl with quinoa and lemon herb vinaigrette is a gluten-free lunch or dinner option that showcases fresh flavors and textures. Find this mouthwatering recipe and more delicious meals on our website, perfect for sharing with family and friends.
Allergens
Fish (Salmon)
Ingredients
- 1. Fresh salmon fillet (6 oz) 2. Quinoa (1 cup) 3. Cherry tomatoes (1 pint) 4. Kalamata olives (1/2 cup) 5. Cucumber (1 medium) 6. Red onion (1 small) 7. Fresh parsley (1/4 cup) 8. Fresh dill (1/4 cup) 9. Fresh lemon juice (3 tbsp) 10. Olive oil (1/3 cup) 11. Garlic cloves (2) 12. Salt and pepper, to taste
Instructions
- Cook quinoa according to package instructions, then set aside to cool.
- Season salmon fillet with salt and pepper, then grill or pan sear until cooked through. Set aside to rest.
- Prepare lemon herb vinaigrette by whisking together lemon juice, garlic, salt, and pepper in a small bowl. Slowly drizzle in olive oil while continuously whisking until emulsified. Chop parsley and dill, then stir into the vinaigrette.
- Slice cucumber and red onion, halve cherry tomatoes, and pit Kalamata olives.
- Assemble the Mediterranean Salmon Bowl by layering quinoa, salmon, cucumber, red onion, cherry tomatoes, and Kalamata olives in a bowl. Drizzle with lemon herb vinaigrette and garnish with additional parsley and dill.
Chef’s Insight
The key to this recipe lies in the balance of flavors and textures - from the tender salmon to the hearty quinoa, each element complements the other, creating an unforgettable dining experience.
Notes
Feel free to adjust seasoning and ingredients according to personal taste preferences.