Mediterranean Diet Friendly Salmon & Quinoa Power Bowl

Total time55 min

Prep time20 min

Cook time35 min

Mediterranean Diet Friendly Salmon & Quinoa Power Bowl

This bowl is built for a Mediterranean way of eating, and every component earns its place. Fluffy quinoa forms the base, layered with massaged kale, golden roasted sweet potato, crisp cucumber, and shredded carrot for a mix of textures in every bite. A seared salmon fillet crowns each bowl, cooked skin-side up until the flesh turns opaque and finished with a beautiful crust. The dressing pulls it all together with good olive oil, tangy apple cider vinegar, fresh parsley, chives, and oregano — bright, herby, and totally unfussy. It's a wholesome, produce-forward plate that leans on healthy fats, whole grains, and quality fish, making it a natural fit for a Mediterranean-style table. Serve it right after the salmon comes off the skillet, while everything's still warm and the greens are glossy from the dressing.

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Ingredients

4 servings

For the quinoa

1 cup quinoa, rinsed
2 cups water
¼ tsp salt

For the roasted sweet potato

1 large sweet potato (about 12 oz), peeled and cut into ¾-inch cubes
1 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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¼ tsp salt

For the salmon

4 salmon fillets (5–6 oz each), skin-on, fresh (not smoked or cured)
1 tbsp olive oil
¼ tsp salt

For the dressing

3 tbsp olive oil
2 tbsp apple cider vinegar
2 tbsp fresh parsley, finely chopped
1 tbsp fresh chives, thinly sliced
1 tsp dried oregano
¼ tsp salt

For the bowls

4 cups kale, stems removed, leaves thinly sliced
1 english cucumber, thinly sliced
1 medium carrot, peeled and shredded

For serving

2 tbsp fresh parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Toss the sweet potato cubes with 1 tbsp olive oil and 1/4 tsp salt on a rimmed baking sheet, spreading them in a single layer. Roast for 22–25 minutes, flipping once halfway through, until the edges are golden and a fork slides in without resistance.
2
While the sweet potato roasts, combine the rinsed quinoa, 2 cups water, and 1/4 tsp salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and cook for 15 minutes, until the water is fully absorbed and the quinoa tails have unfurled. Remove from heat and let stand, covered, for 5 minutes, then fluff with a fork.

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