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Mediterranean Salmon Bowl Recipe | Fresh, Healthy & Delicious

I just made this Mediterranean Salmon Bowl recipe and had to share how incredibly fresh and satisfying it turned out. The balance of flaky salmon, tender couscous, and crunchy veggies makes every bite exciting. I love how simple it is to prepare, yet it looks and tastes like something from a restaurant.

When I first tried it, the creamy lemon-herb sauce pulled everything together perfectly. I’m excited for you to make it too because it quickly became a favorite in my kitchen. If you enjoy wholesome dishes, you might also like the Chicken Meatballs With Orzo And Peppers recipe for a comforting twist on classic flavors.

Ingredients

Here’s what you’ll need, along with helpful notes for the best results.

Couscous Base

1 ½ cups dry Israeli (pearl) couscous — its chewy texture holds flavor beautifully.
1 tbsp olive oil — keeps couscous fluffy and prevents sticking.
½ tsp salt — enhances the natural flavor of the grains.

Salmon & Seasoning

1 large salmon fillet (cut into portions) — fresh salmon always gives the best texture and flavor.
2 tbsp olive oil — helps the seasoning coat evenly and keeps the salmon moist.
2 tsp smoked paprika — adds a smoky, warm depth to the fish.
1 tsp salt — essential for proper seasoning.
½ tsp black pepper — adds balance and mild heat.
½ tbsp dried oregano — classic Mediterranean flavor that pairs perfectly with salmon.
½ lemon, squeezed over cooked salmon — brightens the dish and adds freshness.

Creamy Sauce

Juice of ½ lemon — adds tanginess.
¾ cup plain Greek yogurt — thick and creamy base.
¼ cup sour cream — enriches the sauce.
¼ cup mayo — makes the sauce extra smooth.
2 tsp dried dill — complements salmon beautifully.
½ tsp salt — rounds out the flavors.
½ tsp black pepper — adds subtle warmth.

Bowl Toppings

1 pint grape tomatoes, halved — sweet and juicy.
1 English cucumber, diced or sliced — crisp and refreshing.
¼ cup chopped red onion — adds a sharp bite.
Fresh arugula — peppery greens for brightness and texture.
Olive oil, red wine vinegar, salt, and pepper — to lightly dress the veggies.
Lemon wedges — optional, but great for serving.

Note: This recipe makes about 4 servings.

Variations

Try these simple swaps if you want to adjust flavor or fit different dietary needs:

Dairy-free: Use coconut or almond yogurt and replace the sour cream/mayo with extra DF yogurt.
Gluten-free: Swap couscous for quinoa, brown rice, or millet.
Extra veggies: Add olives, roasted peppers, avocado slices, or shredded carrots.
Light version: Make the sauce with only Greek yogurt, lemon, salt, and dill.
Add spice: A pinch of red pepper flakes or harissa brightens the bowl instantly. You could also enjoy a creamy pasta dish like Gnocchi Carbonara as a different weeknight favorite.

Cooking Time

Prep Time: 20 minutes
Cooking Time: 25 minutes
Total Time: 45 minutes

Equipment You Need

Saucepan — for cooking couscous.
Rimmed baking sheet — perfect for baking salmon evenly.
Mixing bowls — one for sauce, one for salad ingredients.
Whisk — to blend the sauce smoothly.
Sharp knife + cutting board — for prepping veggies and salmon.

How to Make Mediterranean Salmon Bowl

Prepare the Couscous

Bring water to a boil and add couscous, olive oil, and salt. Simmer until tender and water is absorbed. Turn off heat, cover the pan, and let it steam for a few minutes so the grains stay fluffy.

Season and Bake the Salmon

Preheat the oven to 350°F (175°C). Drizzle salmon with olive oil and rub in paprika, oregano, salt, and pepper. Bake for 13–16 minutes, until flaky. Squeeze fresh lemon juice over the warm salmon before serving.

Make the Creamy Sauce

Whisk together Greek yogurt, mayo, sour cream, lemon juice, dill, salt, and pepper. Mix until smooth and creamy. Taste and adjust seasoning if needed.

Assemble the Bowls

Add a scoop of couscous to each bowl. Top with arugula, tomatoes, cucumbers, and red onion. Place a piece of salmon on top and drizzle generously with the creamy dill sauce. Finish with optional olive oil, vinegar, or extra lemon.

Additional Tips for Making This Recipe Better

I always pat the salmon completely dry so the seasoning sticks better.
When I let the sauce chill for 10 minutes, the flavors blend more deeply.
Pre-chopping the veggies earlier in the day makes assembly so quick.
Adding fresh parsley or mint really lifts the Mediterranean flavors.

How to Serve Mediterranean Salmon Bowl

Serve in wide bowls so all the colors and ingredients show beautifully. A sprinkle of fresh herbs like parsley or dill makes it visually vibrant. Add a lemon wedge on the side for extra freshness. You can also serve it with warm pita or a light side salad.

Nutritional Information

Approximate values per serving:

Calories: ~450
Protein: ~35 g
Carbohydrates: ~32–40 g
Fat: ~25 g

Make Ahead and Storage

Make Ahead:
You can prep the couscous, chop veggies, and make the sauce earlier in the day. This makes assembly super quick later. The sauce tastes even better after resting.

Storage:
Store leftover salmon, couscous, and veggies separately in airtight containers for about 2 days in the fridge. The salmon reheats well in a low oven or microwave.

Freezing:
You can freeze cooked salmon for 2–3 months, but don’t freeze the assembled bowl because the veggies and sauce won’t hold their texture.

Why You’ll Love This Recipe

Here’s why this dish quickly becomes a weekly favorite:

Balanced and wholesome — protein, grains, veggies, and healthy fats in one bowl.
Foolproof and fast — salmon cooks in minutes, and prep is simple.
Easily customizable — perfect for dairy-free, gluten-free, lighter, or spicier versions.
Bursting with fresh flavors — herbs, lemon, crisp vegetables, and creamy sauce.
Family-friendly — the flavors are bold yet comforting and familiar.

Ben Carraoli