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This Mediterranean Salmon Bowl is loaded with fresh Mediterranean ingredients. Tender lemon salmon is baked to perfection and added into a bowl with lettuce, tomatoes, roasted red peppers, olives, feta cheese and fresh herbs. A drizzle of a lemon dressing finishes off this salmon bowl.
This Mediterranean Salmon Bowl is ready in 25 minutes and built on a base of crisp mixed greens, no grain cooking required. Lemon-dill baked salmon gets flaked over cherry tomatoes, cucumber, kalamata olives, roasted red peppers, and crumbled feta, then finished with a za’atar lemon dressing that pulls the whole bowl together. It’s the kind of dinner that feels like it came from a restaurant but comes together on a Tuesday night without any fuss.
The salmon bakes at 400°F for 15 to 20 minutes while you chop the vegetables, so everything is ready at the same time. The recipe makes four bowls and scales easily, cut it in half for two or double it for meal prep. If you want something heartier, swap the greens for rice, quinoa, or farro and it works just as well. You can use leftover Quick and Easy Air Fryer Salmon Recipe, Bang Bang Salmon or Hawaiian Grilled Salmon in this salmon bowl!
Why This Mediterranean Salmon Bowl Works
• The lemon-dill salmon is simple but intentional. Olive oil, lemon juice, and dried dill is a classic Mediterranean combination that lets the salmon shine without masking it. Baking at 400°F gives you a slightly crisp edge and a tender, flaky center.
• The za’atar dressing does the heavy lifting. Za’atar and lemon together create a bright, earthy dressing that pulls every ingredient in the bowl into one cohesive flavor. It’s light enough that it doesn’t weigh down the greens.
• The toppings are chosen for contrast. Briny olives, creamy feta, crisp cucumber, and sweet roasted red pepper — every bite has a different texture and flavor.
Recipe Ingredients
For the Salmon:
- Salmon fillets: The star of the bowl, rich in protein and fats. If you end up having leftover salmon from this recipe try using it in these Mediterranean Style Salmon Cakes.
- Extra virgin olive oil: Adds richness and helps the salmon crisp up when cooked.
- Lemon juice: Brightens the flavor and adds a touch of acidity.
- Dried dill: Provides a classic Mediterranean herb flavor.
For the Bowl Base:
- Mixed greens: Use romaine, arugula, spinach, or a blend.
- Vegetables: I like to add tomatoes, cucumber, green onions and roasted red peppers to my bowls.
- Kalamata olives: Briny and bold, pitted and halved.
- Feta cheese: Crumbled for a creamy, tangy bite.
- Fresh parsley: Chopped for a fresh, herbaceous finish.
For the Dressing:
- Extra virgin olive oil: Smooth and flavorful base.
- Lemon juice: For a zesty, citrusy kick.
- Garlic cloves: Minced for a punch of flavor.
- Za’atar or sumac: Your choice of spice to add a warm or tangy Mediterranean twist.
How Do You Make Mediterranean Salmon Bowls
Step 1. Prepare the Salmon: Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange the salmon on the baking sheet. Brush each of the of the salmon filets with the olive oil followed by the lemon juice. Sprinkle the dill, salt and pepper over the salmon.
Step 2. Bake Salmon: Bake the salmon for 15 to 20 minutes depending on thickness, a good rule is about 10 minutes per inch of thickness at the thickest point. The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F for fully cooked, or 125-130°F if you prefer it slightly medium. Let it rest for 2 to 3 minutes before flaking into large chunks. Don’t break it down too small, larger pieces hold up better in the bowl and give you a satisfying bite.
Step 2. Bake Salmon: Bake the salmon for 15 to 20 minutes depending on thickness, a good rule is about 10 minutes per inch of thickness at the thickest point. The salmon is done when it flakes easily with a fork and the internal temperature reaches 145°F for fully cooked, or 125-130°F if you prefer it slightly medium. Let it rest for 2 to 3 minutes before flaking into large chunks. Don’t break it down too small, larger pieces hold up better in the bowl and give you a satisfying bite.
Step 3. Prepare the Bowls: Set out four bowls and divided up the lettuce, tomatoes, feta cheese, roasted red peppers, olives, cucumbers, green onions and parsley.
Step 4. Create the Dressing and Add to Salmon Bowl: Add the chunks of salmon into each bowl. In a mason jar or small bowl combine the olive oil, lemon juice, spices and garlic. Mix well. Drizzle the dressing over your salmon bowl. Enjoy!
If you prefer cod try my Baked Fish with Lemon and Herbs or my Blackened Cod Recipe.
Common Mistakes to Avoid
- Overcooking the salmon. Pull it from the oven when the thickest part reads 125-130°F for medium or 145°F for fully cooked. It will continue cooking as it rests, so err on the side of pulling it slightly early.
- Breaking the salmon too small. Flake it into large chunks, not crumbles. Bigger pieces hold up in the bowl and give you a better bite.
- Skipping the rest time. Let the salmon sit for 2 to 3 minutes before flaking. This keeps it juicy and makes it easier to break apart cleanly.
- Dressing the greens too early. Dressed greens wilt fast. If you’re meal prepping or assembling bowls over time, keep the dressing separate until right before eating.
- Using pre-crumbled feta. Block feta packed in brine is noticeably creamier and more flavorful. It’s a small upgrade that makes a real difference in the bowl.
What to Add to a Salmon Bowl
- Beans: Bulk up the salad with chickpeas or white beans.
- Salad: You can add a scoop of this Lebanese Salad or this Greek Chickpea Salad.
- Vegetables: Add these za’atar roasted carrots, mediterranean roasted vegetables or these Oven Roasted Tomatoes.
- Grains: Grains are also a nice addition to a bowl. They can add protein and whole grains. Try farro, bulgur, quinoa or brown rice.
- Cheese: I like to use feta cheese but some other options are goat cheese, mozzarella or Parmesan cheese.
- Herbs: Add basil, mint, dill or oregano.
- Hummus: A scoop of hummus is a great option. Try this Roasted Red Pepper Hummus or Lebanese Hummus Recipe.
- Dressing: I added a light lemon dressing with sumac to my bowl but I also love tzatziki, a creamy dill sauce or a Tahini Sauce.
Can You Meal Prep Mediterranean Salmon Bowls?
Yes, these bowls are one of my favorite things to prep for the week. Here’s how to do it without ending up with soggy greens:
- Salmon: Bake the salmon and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 300°F oven for 8 to 10 minutes, or serve it cold directly from the fridge, it’s delicious either way.
- Vegetables: Chop the cucumbers, tomatoes, green onions, and parsley and store them together in a sealed container for up to 3 days.
- Dressing: Mix the lemon dressing and store it in a small jar in the refrigerator for up to 5 days. Shake well before using.
- Assemble: Keep the greens separate from the vegetables and dressing until you’re ready to eat. Build each bowl fresh and dress right before serving.
Storage Instructions
- Cooked Salmon Store leftover baked salmon in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a 300°F oven for 8 to 10 minutes until warmed through. You can also serve it cold straight from the fridge, it’s delicious over fresh greens with the dressing drizzled on top.
- Can You Freeze Salmon Bowls? The cooked salmon can be frozen for up to 2 months in an airtight container. Thaw overnight in the refrigerator before using. The vegetables, greens, and dressing are not freezer-friendly and should always be made fresh.
Recipe FAQ
Both work well, and it comes down to what you’re in the mood for. Mixed greens keep the bowl lighter and lower in carbs. Grains like rice, quinoa, or farro make it more filling and are a better option if you’re using this as a post-workout meal or need to stay full for longer. I often do a mix of both, a small scoop of grains underneath the greens.
Yes. Atlantic salmon is the most widely available and works perfectly here, but sockeye salmon is leaner with a slightly stronger flavor if you prefer that. You can also use leftover salmon from a previous meal, just flake it cold into the bowl and the dressing will bring it all together.
Yes. Bake the salmon and store it in an airtight container for up to 3 days. Chop the vegetables and store them separately. Mix the dressing and refrigerate it in a jar for up to 5 days. Keep the greens dry and undressed until right before you eat.
Do you want to try a salmon pasta? Try my Creamy Alfredo Salmon Pasta or this Pesto Pasta with Salmon.
More Seafood Recipes
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Mediterranean Salmon Bowl
Ingredients
- 16 ounces salmon, cut in 4 even pieces
- 3 tablespoons extra virgin olive oil
- 1 lemon, juiced
- 2 teaspoons dried dill
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
For the salmon bowl:
- 1 5 ounce lettuce mix
- 1 pint cherry tomatoes, halved
- 1 cup feta cheese, crumbled
- 1/4 cup roasted red peppers, chopped
- 1/2 cup kalamata olives,, sliced
- 1/2 english cucumber, diced
- 5 green onions, green and white parts chopped
- 1/4 cup fresh parsley, chopped
For the dressing:
- 1/4 cup extra virgin olive oil
- 1 lemon, juiced
- 1 teaspoon za'atar {or seasoning of your choice}
- 2 garlic cloves, minced
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Arrange the salmon on the baking sheet.
- Brush each of the of the salmon filets with the olive oil followed by the lemon juice. Sprinkle the dill, salt and pepper over the salmon.
- Bake the salmon for about 15-20 minutes depending on thickness of your salmon. I find it is about 10 minutes per 1-inch thickness or until the thickest part of the salmon is 145 degrees F.
- Remove the salmon from the oven and flake it into large chucks and set in a bowl.
- Set out four bowls and divide up the lettuce, tomatoes, feta cheese, roasted red peppers, olives, cucumbers, green onions and parsley. Add the chunks of salmon into each bowl.
- In a mason jar or salad dressing jar combine the olive oil, lemon juice, spices and garlic. Mix well. Drizzle the dressing over your salmon bowl. Enjoy!
Notes
- Make it a big salad: Instead of building four individual bowls, arrange everything on one large platter or in a big salad bowl. It’s a great way to serve this for guests.
- Family-style assembly: I set all the toppings out in small bowls and let everyone build their own. Kids are more likely to eat it when they control what goes in.
- Grain swap: Replace the mixed greens with cooked rice, quinoa, farro, or cauliflower rice for a heartier bowl.
- Salmon temperature guide: For medium salmon, pull it at 125-130°F. For fully cooked, 145°F. Let it rest 2-3 minutes before flaking.
- Storage: Cooked salmon keeps in the refrigerator for up to 3 days. Store dressing separately and dress bowls right before serving to prevent soggy greens.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This worked exactly as written, thanks!
Fantastic recipe as always Julia. Beautiful salad and cracking dressing.
I am so glad you liked it! 🙂
This is another wonderful recipe from this very special site!
Thanks! 🙂 Glad you liked it!