These Mediterranean Salmon Bowls are made in partnership with Copper River Salmon. Thank you for supporting the brands that support For the Love of Gourmet.
Warmer weather is coming, which makes me crave meals that are full of bright, fresh flavors. I’m looking for vibrant salads, well-seasoned proteins, and a little acid to round out the meal and highlight those bright flavors. This mediterranean salmon is the perfect meal for this time of year! When making a recipe where salmon is the highlight, I was so happy to have Copper River salmon fillets on hand to use! Their salmon is caught by independent local fisherman and treated with care. They are dedicated to long-term sustainability and preservation; no questionable farming practices or overfishing involved. One bite of their salmon and you can taste the difference, the fish is so fresh and flavorful and the vibrant color just shows you the quality of the fish.
For these Mediterranean salmon bowls, we are using a simple spice rub that allows the flavor of the fish to shine. While the salmon and the couscous are cooking, mix together your tomato and cucumber salad as well as your creamy sauce to put on top of the fish. Serve all the components together with fresh arugula and lemon wedges to squeeze over the entire bowl. I can’t think of a better recipe to enjoy this spring or summer. Every bite of this is truly delicious!
Don’t be intimidated by the ingredient list below in the recipe. Some of them may already be pantry staples and the rest are all easy to find! Be sure to use the best quality salmon you can find to really maximize the flavor of this recipe. One of my favorite things about salmon is how quickly it cooks. Of course I also love the flavor, but with five kids and trying to get dinner on the table, a quick-cooking protein is key. Sometimes I make the salad and creamy sauce in advance to make dinnertime even easier. This salmon was so delicious that all five of my kids were eating it! Enjoy this easy and delicious seasonal recipe made with Copper River salmon.
- 1 ½ cups dry Israeli / pearl couscous
- 1 tbsp. olive oil
- ½ tsp. salt
- 1 large salmon fillet, cut into individual portions
- 2 tbsp. olive oil
- 2 tsp. smoked paprika
- 1 tsp. salt
- ½ tsp. freshly ground black pepper
- ½ tbsp. oregano
- ½ lemon
- Juice of ½ a lemon
- ¾ cup plain Greek yogurt
- ¼ cup sour cream
- ¼ cup mayo
- 2 tsp. dried dill
- ½ tsp. salt
- ½ tsp. freshly ground black pepper
- Juice of ½ a lemon
- 1 pint grape tomatoes, halved
- 1 English cucumber
- ¼ cup chopped red onion
- Fresh arugula
- Olive oil, red wine vinegar, salt, and pepper
- Lemon wedges
- Bring 3 cups of water to a boil in a medium saucepan and add the couscous, olive oil, and salt. Reduce to a simmer for about 20 minutes until the water is gone. Turn off the heat and add the lid to the saucepan.
- Preheat oven to 350 degrees Fahrenheit. Pat the salmon dry with a paper towel, then drizzle with the olive oil. Mix together the smoked paprika, salt, pepper, and oregano together in a bowl and rub this over the salmon. Place the salmon on a rimmed baking sheet and bake for 13-16 minutes until the salmon can be cut with a fork. When it’s done cooking, squeeze lemon juice over the cooked salmon.
- While the salmon is cooking, make your creamy sauce. In a small bowl, whisk together the lemon, yogurt, sour cream, mayo, dill, salt, pepper, and lemon juice
- Assemble your salmon bowls with couscous and the fresh vegetables as a base. Add the salmon and creamy sauce. Drizzle with olive oil, red wine vinegar, salt, and pepper if desired.
- Serve with lemon wedges and enjoy!
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