Mediterranean Salmon Grain Bowls: Your New Weeknight Hero

👩‍🍳 Instructions

1. 1

   Pat salmon fillets dry. In a small bowl, whisk 2 tbsp olive oil, 1 tbsp lemon juice, 1 tsp dried oregano, garlic powder, salt, and pepper. Coat salmon and let marinate for 10-15 minutes.
2. 2

   Cook your chosen grain according to package directions (e.g., for quinoa/farro: combine 1 cup grain with 2 cups water/broth, bring to a boil, reduce heat, cover, and simmer until liquid is absorbed and tender). Fluff with a fork.
3. 3

   While grain cooks, prepare vegetables: halve cherry tomatoes, dice cucumber, slice red onion, halve olives, and chop fresh parsley and dill. Place in a large bowl.
4. 4

   Prepare the dressing: In a small jar or bowl, whisk together ¼ cup extra virgin olive oil, red wine vinegar, 1 tbsp lemon juice, Dijon mustard, ½ tsp dried oregano, salt, and pepper until emulsified.
5. 5

   Heat a large skillet over medium-high heat. Add a drizzle of olive oil if needed. Cook salmon fillets for 4-6 minutes per side, until cooked through and flaky (internal temp 145°F / 63°C).
6. 6

   Assemble bowls: Divide cooked grain among 4 bowls. Top with vegetable mixture, then a salmon fillet. Drizzle generously with dressing and sprinkle with crumbled feta cheese. Serve with lemon wedges.