Mediterranean Grain Bowls with Salmon

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Ancient grains, roasted salmon, avocado, cucumbers, tomatoes, olives and fresh mozzarella with a light lemon dressing.


  • 1 ½ cups ancient grains (quinoa, kamut, wheat berries, rice)
  • 6 (4-ounce) filets fresh salmon, skinned
  • ¼ cup extra virgin olive oil, divided
  • Coarse salt and ground black pepper
  • 4-ounces feta, crumbled
  • 1 ½ cups cherry tomatoes, sliced
  • 1 ½ cups cucumber, sliced
  • 1 medium avocado, pitted and sliced
  • ½ cup pitted Kalamata olives
  • ¼ cup red onion, thinly sliced
  • Zest and juice of 1 medium lemon
  • ¼ cup fresh basil leaves
  • Pinch each crushed red pepper flakes and dried oregano leaves


  1. Prepare the ancient grains according to package directions. Allow to cool.
  2. Preheat oven to a low broil.
  3. Place salmon on a baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and black pepper. Place under the broiler and cook 5-7 minutes, until salmon flakes easily with a fork. Remove from the oven and allow to cool.
  4. To assemble bowls, spoon the ancient grains into 4 bowls. Place salmon and chunks of feta on top of the quinoa.
  5. Arrange the cherry tomatoes, cucumber, avocado, Kalamata olives and red onion on top of feta.
  6. In a small bowl, whisk together remaining 3 tablespoons of olive oil, zest and juice of lemon and a pinch of salt and black pepper.
  7. Drizzle dressing over each bowl and top with fresh basil leaves and a pinch of crushed red pepper flakes and oregano, and an additional pinch of salt and black pepper.


Cooking Tip: Make grain bowls ahead of time and store in airtight containers for up to 4 days. Drizzle with dressing just before serving.