Epic Garlic-Lemon Salmon Power Bowl
This Garlic-Lemon Salmon Power Bowl is a vibrant and nourishing dish loaded with grilled salmon, lemony garlic dressing, roasted veggies, and fluffy grains. It’s the perfect mix of tangy, savory, and refreshing — giving you a restaurant-quality healthy bowl that’s full of Mediterranean goodness and energy-boosting nutrients.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 2–3
Ingredients
For the Garlic-Lemon Salmon:
2 salmon fillets (about 150–180g each)
1 tbsp olive oil
1 tbsp lemon juice
1 clove garlic, minced
½ tsp paprika
Salt and pepper to taste
½ tsp dried oregano or dill
For the Base:
1½ cups cooked quinoa, brown rice, or couscous
Pinch of salt
½ tbsp olive oil
For the Roasted Veggies:
½ cup broccoli florets
½ red bell pepper, chopped
½ zucchini, sliced
½ cup cherry tomatoes, halved
1 tsp olive oil
Salt and pepper to taste
For the Garlic-Lemon Dressing:
2 tbsp olive oil
1½ tbsp lemon juice
½ tbsp honey or maple syrup
1 garlic clove, minced
Salt and black pepper to taste
Optional: 1 tbsp Greek yogurt for a creamy version
For Garnish:
Fresh parsley or dill, chopped
Lemon wedges
Crumbled feta or avocado slices
Instructions
1. Marinate and Cook the Salmon
In a small bowl, mix olive oil, lemon juice, minced garlic, paprika, oregano, salt, and pepper.
Brush mixture over salmon fillets and let them marinate for 10–15 minutes.
Grill or pan-sear salmon over medium heat for 4–5 minutes per side, until golden and flaky.
Tip: You can also bake at 200°C (400°F) for 12–15 minutes.
2. Roast the Veggies
Preheat oven to 200°C (400°F).
Toss broccoli, bell pepper, zucchini, and tomatoes with olive oil, salt, and pepper.
Spread on a tray and roast for 15–18 minutes, until tender and slightly caramelized.
3. Prepare the Base
Fluff the cooked quinoa, rice, or couscous with a fork.
Add a drizzle of olive oil and a pinch of salt for flavor.
4. Make the Garlic-Lemon Dressing
Whisk together olive oil, lemon juice, honey, garlic, salt, and pepper.
For a creamier dressing, mix in Greek yogurt and whisk until smooth.
5. Assemble the Power Bowl
Add a base of quinoa/rice in each bowl.
Top with roasted veggies and the grilled salmon fillet.
Drizzle generously with garlic-lemon dressing.
Garnish with parsley, lemon wedges, and optional feta or avocado.
Tips
For extra flavor, sprinkle salmon with lemon zest right before serving.
Make it spicy by adding chili flakes to the dressing.
Add baby spinach or kale for extra greens.
Double the dressing — it’s great on salads or grilled veggies!
Serving Suggestions
Serve with:
A side of Greek yogurt dip or tzatziki
Warm pita bread
Fresh cucumber-tomato salad
Frequently Asked Questions
Q1: Can I use canned salmon?
Yes, you can! Just flake it and warm slightly before adding to the bowl.
Q2: Can I prep this in advance?
Absolutely — store ingredients separately in the fridge for up to 3 days and assemble before serving.
Q3: Can I make this dairy-free?
Yes! Skip the feta and yogurt — the dressing tastes amazing without them too.
Nutritional Information
Calories: ~510 kcal
Protein: 36g
Fat: 24g
Carbohydrates: 35g
Fiber: 5g
Sugars: 4g