This recipe recreates the bowl in your photo: crispy roasted salmon, quinoa, hummus, cucumber-tomato salad, feta, Kalamata olives, and pickled red onion, finished with lemon, herbs, and olive oil.

Servings: 2 large bowls
Prep: 20 minutes
Cook: 20–25 minutes
Total: ~45 minutes

Ingredients

Salmon

• 2 salmon fillets, 5–6 oz (140–170 g) each
• 1 tbsp olive oil
• 1 tsp paprika
• ½ tsp garlic powder
• ½ tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp fresh parsley, chopped
• ½ lemon

Quinoa

• ½ cup dry quinoa
• 1 cup water or vegetable broth
• ¼ tsp salt
• 1 tsp olive oil
• 1 tbsp chopped parsley
• 1 tsp lemon juice

Cucumber-Tomato Salad

• 1 large cucumber, diced
• 1 cup cherry tomatoes, halved
• 2 tbsp fresh parsley, chopped
• 1 tbsp olive oil
• 1 tbsp lemon juice
• ½ tsp dried oregano
• ¼ tsp salt
• ⅛ tsp black pepper

Hummus

• ½ cup hummus
• 1 tsp extra-virgin olive oil
• Pinch of paprika
• Pinch of black pepper
• 1 tsp chopped parsley
• Lemon wedge for serving

Toppings

• ½ cup crumbled feta cheese
• ½ cup Kalamata olives
• ¼ cup thinly sliced red onion
• 1 tbsp fresh parsley
• ½ lemon, cut into wedges

Quick Pickled Red Onion

• ¼ cup thinly sliced red onion
• 2 tbsp apple cider vinegar or red-wine vinegar
• 2 tbsp water
• ½ tsp sugar
• Pinch of salt

1. Make the Pickled Onion

Combine the vinegar, water, sugar, and salt.

Add the sliced red onion and let it sit for 15–20 minutes while you prepare everything else.

For a stronger pickle, refrigerate it for several hours or overnight.

2. Cook the Quinoa

Rinse ½ cup quinoa under cold water.

Add quinoa, 1 cup water or broth, and ¼ tsp salt to a saucepan.

Bring to a boil, then reduce to low heat and cover.

Cook for 15 minutes.

Turn off the heat and leave covered for another 5 minutes.

Fluff with a fork and mix in:

• 1 tsp olive oil
• 1 tsp lemon juice
• 1 tbsp parsley

3. Prepare the Salmon

Pat the salmon very dry with paper towels. This helps create the browned crust seen in the photo.

Mix paprika, garlic powder, oregano, salt, and pepper.

Brush the salmon with olive oil and season generously.

Oven method

Heat oven to 425°F (220°C).

Place salmon skin-side down on a lined baking sheet.

Bake for approximately 10–14 minutes, depending on thickness.

For a more deeply browned surface, broil for 1–2 minutes at the end, watching carefully.

The salmon should reach 145°F (63°C) in the thickest part for the USDA recommended safe temperature.

Finish with lemon juice and fresh parsley.

4. Make the Cucumber-Tomato Salad

Combine:

• Diced cucumber
• Halved cherry tomatoes
• Parsley
• Olive oil
• Lemon juice
• Oregano
• Salt
• Black pepper

Toss gently.

For the freshest texture, don’t make this too far ahead of serving.

5. Prepare the Hummus

Spoon ¼ cup hummus into each bowl.

Use the back of a spoon to create a shallow swirl.

Drizzle with about ½ tsp olive oil and sprinkle with paprika, pepper, and parsley.

6. Assemble the Bowls

For each bowl, arrange:

• ½ cup cooked quinoa
• 1 salmon fillet
• ¼ cup hummus
• ½ cup cucumber-tomato salad
• ¼ cup feta
• ¼ cup Kalamata olives
• 2 tbsp pickled red onion

Place the salmon slightly across the center, as shown in the photo.

Finish with:

• Fresh parsley
• Lemon wedge
• Small drizzle of extra-virgin olive oil
• Freshly cracked black pepper

 Optional Flavor Boost

For an even more Mediterranean flavor, add a small drizzle of tahini-lemon sauce:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp water
• ½ tsp olive oil
• Pinch of salt
• Small grated garlic clove

Whisk until creamy. Add another teaspoon of water if it’s too thick.

Nutrition — Approximate

Per large bowl, assuming the recipe makes 2 servings:

The exact numbers will vary substantially with the salmon size, hummus, feta, olives, and amount of olive oil used.

Nut/allergen information

• Tree nuts: None are required in this recipe.
• Peanuts: None.
• Dairy: Yes — feta contains milk.
• Sesame: Yes if using hummus or tahini, since traditional hummus contains tahini.
• Fish: Yes — salmon.
• Gluten: The ingredients listed are naturally gluten-free, but check packaged hummus, seasonings, broth, and other processed ingredients for cross-contamination if needed.

For a nut-free bowl: this recipe is already nut-free as written; just check the labels on your hummus and other packaged ingredients.

Lower-calorie version

Use 4 oz salmon per bowl, ⅓ cup quinoa, 2 tbsp hummus, 2 tbsp feta, and 1 tsp olive oil, bringing the bowl closer to 600–700 calories depending on the products used.