Mediterranean Salmon Bowl with Hummus and Quick Greek Salad
Tender salmon, a crisp and vibrant Greek salad, creamy hummus, and soft little naan pillows, all piled into one gorgeous bowl. This Mediterranean salmon bowl is everything I want in a weeknight dinner: fresh, flavorful, and ridiculously easy thanks to a few Costco shortcuts.
Erica’s Thoughts
If there’s one thing I’ll never get tired of, it’s a good bowl situation. It’s Embarrassingly Easy Dinners ft Costco Shortcuts Episode Three: Mediterranean Salmon Bowls. Possibly my favorite dinner in the series yet – this recipe feels like a vacation on a plate and takes me right back to Greece!
Here’s what I’m loving:
- Meal prep vibes: salmon fillet + high fiber grain of choice (I like the brown rice and quinoa packets from Costco!) + a rainbow of fresh veggies is perfect for balanced lunches all week.
- Versatility: lots of options here – use easy pre-seasoned salmon fillets from Costco or the grocery store or follow the instructions in the recipe notes for how to season plain salmon for the same vibe. You can also sub in grilled chicken, crispy chickpeas, tofu, etc. for an alternate protein source.
- Nutrient density: I am a huge fan of the Mediterranean diet. Salmon is such a quality source of protein and heart-healthy fatty acids. As a dietitian, I recommend eating fatty fish at least once a week, and most people are not meeting this recommendation! Paired with high fiber carbohydrates and antioxidant-packed vegetables, you’ve got a dietitian-approved healthy meal.
How I served this family-style: essentially, deconstructed! I love to eat this bowl-style but my girls enjoyed all of the components separately: naan dippers + hummus, salmon, plain cucumbers and tomatoes. Sometimes it’s as simple as ‘not having things touching’ 🙃 lol.
Easy weeknight dinner loading in 3, 2, 1…. go!
Simple Ingredients to Make a Mediterranean Salmon Bowl
Salmon: Costco’s frozen blackened salmon fillets are perfect, but you can also season plain salmon with a quick mix of spices and olive oil (see recipe note).
Hummus: Hummus is the creamy base that ties the whole bowl together. Any flavor works, I love roasted garlic or classic.
Whole grains: I’m using the brown rice and quinoa packets from Costco as a shortcut. You can cook up quinoa, brown rice, wild rice, farro, barley, white rice, or any other grain you enjoy.
Naan dippers: These are in the refrigerated section at Costco, kinda buy the prepared meats like chicken sausages, carnitas, etc. You could also use sliced pita bread, pita chips or tortilla chips.
Greek salad: A vibrant mix of cherry tomatoes, mini cucumbers, red onion, kalamata olives, feta cheese and fresh mint. In lieu of a ‘dressing’ we’re drizzling everything with good quality olive oil, red wine vinegar and big pinches of sea salt, pepper and dried oregano. Don’t sleep on Greek salad y’all, you will be blown away by how incredible the Mediterranean flavors are for how simple it is. The sharp flavor from feta, tangy flavor from vinegar and earthy flavor from olives, mmmmm incredible!
How to Make an Awesome Mediterranean Salmon Rice Bowl:
Cook the salmon according to package directions. If using Costco blackened salmon, preheat oven 380°F and line a large baking sheet with parchment paper. Bake thawed fillets for 15-17 minutes (or straight from frozen for 28-30 minutes).
While the salmon is roasting, make the Greek salad in a small mixing bowl. Combine tomatoes, cucumbers, red onion, olives, feta, and mint in a large bowl. Toss gently with olive oil, red wine vinegar, oregano, salt, and pepper.
Warm your grains and naan dippers. Microwave brown rice and quinoa packets or cook grain of choice. Toast naan over a gas flame or warm in the microwave wrapped in a damp paper towel.
Assemble the bowls. Start with a generous swoosh of hummus in the bottom of each bowl. Top with a salmon fillet, a scoop of fluffy quinoa or rice, plenty of Greek salad, and a few naan dippers. Finish with a squeeze of lemon juice and an extra drizzle of olive oil on top of the fish. Mediterranean cuisine at its finest!
Variation Ideas
- Swap the salmon for grilled chicken, shrimp, or garbanzo beans for a vegetarian version.
- Use couscous, farro or wild rice instead of quinoa or cauliflower rice for a low-carb option.
- Add a dollop of tzatziki sauce or garlic sauce for extra creaminess.
- Toss in extra fresh herbs like parsley, fresh dill, green onions or basil.
- Add more veggies to the salad like marinated artichoke hearts, red peppers, baby spinach or radishes.
- If you have something like Greek seasoning or green goddess seasoning you can use that on the Greek salad.
FAQs
Check my recipe note on how to make a quick and delicious seasoned salmon using plain, raw salmon!
I like to store the hummus, rice, and salmon in an airtight container with a smaller container of Greek salad on the side. That way, I can reheat the salmon and rice bowl and top with the salad.
Absolutely. Grilled chicken, shrimp or crispy chickpeas are all great options.
Previous Dinners in this Series:
Chicken sausage pasta with roasted veggies
More Yummy Salmon Recipes:
Air fryer honey garlic salmon bites
A hummus swoosh and naan pillow? What a dream.
If you try and like this recipe please don’t forget to leave a comment and star rating down below! If you love more lifestyle, behind the scenes and ‘eating in real life’ type of content come find me over on Instagram, @itsaflavorfullife, I love connecting with you all there!
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Mediterranean Salmon Bowl with Hummus and Quick Greek Salad
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Bowls
- Method: Bake
- Cuisine: Mediterranean
Description
This Mediterranean salmon bowl is fresh, satisfying, and bursting with bright flavors. A couple of Costco shortcuts make it incredibly quick and easy, but check the recipe notes for instructions on how to make this with raw, unseasoned salmon.
Ingredients
Bowls
- 4 seasoned salmon fillets – I am using the ArcticFish blackened salmon fillets from Costco* (see note)
- 1/2 cup hummus
- 2 brown rice and quinoa packets OR 2 cups cooked grain of choice
- Greek salad (recipe follows)
- naan dippers
- lemon wedges
Greek salad
- 1 cup cherry tomatoes, halved
- 4 mini cucumbers, cubed or thinly sliced
- 1/4 small red onion, thinly sliced
- 1/3 cup kalamata olives, halved
- 4oz feta, cubed
- 10-ish mint leaves, thinly sliced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon EACH kosher salt, black pepper and dried oregano
Instructions
- Salmon: Cook salmon according to package instructions. If you are using the blackened salmon fillets from Costco, it is 15-17 minutes for thawed fish or 28-30 minutes straight from frozen at 380°F.
- Greek Salad: While the salmon is roasting, add all of the Greek salad ingredients to a large bowl. Toss gently until all of the ingredients are coated in a little olive oil and seasonings.
- Grains and naan: Cook/warm rice or grain of choice. Toast or warm the naan dippers. I like to do this right over the flame of my gas grill but you can also wrap them in a damp paper towel and microwave for a few seconds.
- Assemble: Add a big swoosh of hummus to the bottom of a bowl and arrange a piece of salmon on top. Add a spoonful of brown rice and quinoa, several large scoops of Greek salad and a few naan dippers. Finish with a big squeeze of lemon and drizzle of olive oil if desired!
Notes
If you don’t have pre-seasoned salmon or prefer to make the seasoning yourself: combine ½ tablespoon smoked paprika, 2 teaspoons brown sugar and ½ teaspoon EACH onion powder, kosher salt, garlic powder, dried oregano and black pepper. Drizzle 1 pound of salmon with olive oil and press the spice mixture all over until evenly coated. Bake at 425°F for 12-16 minutes (depending on the thickness of the salmon) until it reaches an internal temperature of 145°F and flakes easily with a fork.
Refer to above blog post for ingredient information, step-by-step photos and answers to frequently asked questions.
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Nutrition
- Serving Size: 1 bowl (1 fillet salmon + 2 tablespoons hummus + 1/2 cup cooked rice + 1 cup Greek salad)
- Calories: 411
- Sugar: 5.3 g
- Sodium: 755.7 mg
- Fat: 24.4 g
- Carbohydrates: 33.8 g
- Fiber: 5.2 g
- Protein: 15.8 g
- Cholesterol: 43 mg
The mint in the Greek salad just made it extra delicious! Perfect meal for the summertime.