What if I don't have that specific salmon shortcut from Costco?

Check my recipe note on how to make a quick and delicious seasoned salmon using plain, raw salmon!

How should I store leftovers?

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.

Can I use another protein?

Absolutely. Grilled chicken, shrimp or crispy chickpeas are all great options.

Mediterranean Salmon Bowl with Hummus and Quick Greek Salad

Name: Mediterranean Salmon Bowl with Hummus and Quick Greek Salad
Prep time: 10 min
Cook time: PT-490509H21M13S
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 4 seasoned salmon fillets – I am using the ArcticFish blackened salmon fillets from Costco* (see note); ½ cup hummus; 2 brown rice and quinoa packets OR 2 cups cooked grain of choice; Greek salad (recipe follows); naan dippers; lemon wedges; 1 cup cherry tomatoes, halved; 4 mini cucumbers, cubed or thinly sliced; ¼ small red onion, thinly sliced; ⅓ cup kalamata olives, halved; 4oz feta, cubed; 10-ish mint leaves, thinly sliced; 2 tablespoons extra virgin olive oil; 1 tablespoon red wine vinegar; ½ teaspoon EACH kosher salt, black pepper and dried oregano

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

Units Scale

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

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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