Mediterranean Salmon Bowl Recipe

Ben Carraoli

Mediterranean Salmon Bowl Recipe

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.

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Prep Time 20

Cook Time 25

Servings: 4

Ingredients Method Notes

Ingredients

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.
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.
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.
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.

Method

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

Notes

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.