Mediterranean inspired Salmon Bowl
Over the years, I have contemplated being a vegetarian or vegan for ethical reasons, but whenever I tried, I would feel lethargic. Honestly, I’m just too picky of an eater and my body doesn't get the nutrients it needs to thrive. However, I’ve always believed I could be a pescetarian, particularly if I had unlimited access to salmon. Not only do I find the fish delicious, but salmon is loaded with Omega 3 Fatty Acids—the fat your body loves and needs to survive (chia seeds and avocados are also great sources of these fatty acids). These fatty acids protect your heart, preventing inflammation and protecting your blood vessels, as well as increase brain efficiency. They aid against osteoporosis, improve eyesight, and result in more radiant skin. Have I sold you yet?
Now, realistically, I don’t know if I could actually live as a pescetarian…I’m sure I would get sick of salmon if I were to eat it every day. Plus, fish can be pretty intimidating to cook! I am always terrified that I will ruin the fillet, especially since it can be pretty expensive. Thankfully, I have two parents who love to cook and love to eat salmon almost as much as I do, so I have been able to receive some great training- and some even better tips!-over the past few years.
One of my favorite quick and healthy dishes to make is a Mediterranean Inspired Salmon Bowl, loaded with delicious veggies and quinoa. I find this dish perfect for lunch or dinner, especially when I’m meal prepping. I can whip up a big batch of the ingredients on Sunday in 30 minutes and then throw them all together when it’s time to eat. The lemon accentuates the salmon’s freshness, while the hummus adds a creaminess to compliment the veggies’ crunch. So light up that grill and get cooking! Are you intimidated by cooking fish? Would you still give this recipe a try?
This is the ratio my family uses when serving 2 people. Please remember that every lifestyle and diet is individual and therefore this serving may not pertain to you.
- ½ pound of salmon filet
- ½ cup of tricolor quinoa (prewashed is easier!)
- 2 cups romaine lettuce
- ½ cup diced English cucumber
- 10 cherry tomatoes
- ¼ cup hummus (beet hummus works really well too!)
- 2 lemons
- Salt and pepper
- Optional: olives and feta cheese crumbles
Set the grill to medium high and let it heat up (you should be able to put your palm 3 inches above the grill and keep it there for just 3-4 seconds- that means the temperature is perfect!). While the grill heats, prep the salmon. Rinse off the filets and pat them dry. Drizzle EVOO lightly on top, squeeze one lemon, and sprinkle salt and pepper. Once grill is hot, place the fish on it, skin side up. Cook the fillets for five minutes to get a nice sear, then flip them so skin is down. If the fish does not come up easily, let it cook a little longer before flipping (this means it is not done yet). Cook until the skin is no longer translucent, but still flaky, about 10 minutes.
As salmon is cooking or grill is heating, follow the cooking instructions on the quinoa bag. Once the quinoa is on the stove, wash and slice the cucumbers, lettuce and tomatoes. Toss the veggies together in a small bowl with a light drizzle of EVOO, salt, and pepper.
Fill two bowls with quinoa, lettuce mix, and a piece of filet. Top with more lemon juice, salt, and pepper. Finally, scoop hummus on top, and enjoy!