Mediterranean Salmon Grain Bowls

SERVINGS: 4 | PREP TIME: 30 minutes | COOK TIME: 12 minutes | TOTAL TIME: 45 minutes

• 4/ 6 oz Lummi Island Wild Salmon
• 1.5 cups cooked brown rice
• 4 cups romaine or mixed greens
• 1 cup sliced English cucumber
• 1 cup halved cherry tomatoes
• 1/2 cup sliced red onion
• 1 can chickpeas, drained and rinsed
• 1/3 cup pitted kalamata olives, halved
• 1/2 cup feta cheese, crumbled
• 1 avocado, sliced or diced
• Tzatziki Sauce

For the Marinade:

• 1/2 cup extra virgin olive oil
• 3 Tbsp lemon juice
• 2 tsp. dried fresh oregano
• 1 Tbsp. fresh dill, roughly chopped (may substitute 2 tsp. dried)
• 2 cloves garlic, minced
• 1 tsp. honey
• ½ tsp. sea salt
• ¼ tsp. black pepper

Preheat the oven to 425℉.

In a small bowl combine the marinade ingredients. Place salmon in a shallow dish. Pour half of the marinade over the salmon and marinate for 15 minutes while you begin to prepare the rest of the ingredients. Save the remaining marinade for step 4.

When marinating time is up, place salmon, skin side down on a baking sheet lined with parchment paper. Bake in a preheated oven for 9-12 minutes or until salmon is cooked through and flakes easily. Remove from the oven and let rest for 5 minutes. If needed, cover with foil to keep warm.

In a bowl combine the sliced cucumber, cherry tomatoes, red onion, and garbanzo beans. Toss with the remaining marinade. Set aside.

Assemble 4 bowls, placing a handful of greens in each bowl. Divide the marinated cucumber, cherry tomato, garbanzo bean mixture amongst the bowls. Repeat with quinoa. Add a salmon fillet to the bowls and top with a big dollop of Tzatziki, feta cheese crumbles, pitted kalamata olives, and avocado.

Recipe Credit to: www.seafoodnutrition.org