This delicious Protein-Packed Salmon Bowl is bright, colorful, fresh, and bursting with good-for-you ingredients. It's perfect for lunch or dinner (or breakfast for that matter) and meal preps beautifully!
This easy recipe starts by marinating salmon fillets in olive oil, lemon juice, garlic, and a wonderful combination of dried herbs like parsley, basil, and dill. While roasting your salmon, mix up a quick salad with chickpeas and quinoa. Pile it all on a bed of greens and you've got a supremely satisfying dish that tastes as incredible as it looks.
What's in this Protein-Packed Salmon Bowl?
- Dried oregano
- Dried basil
- Dried parsley
- Dried dill
- Olive oil
- Red onion
- Mixed greens
Can I use chicken instead of salmon in this recipe?
Absolutely. If you prefer poultry, go ahead and marinate your chicken in the same mixture as the salmon and simply adjust your roasting time to ensure your chicken reaches a safe internal temperature of 165°F.
What kind of meal prep containers do you use?
If you love meal prep as much as I do, it's always worthwhile to invest in a good set of glass meal prep containers that you can reuse week after week.
Lemon Garlic Salmon
- 4 salmon fillets (4oz)
- ½ tsp dried oregano
- ½ tsp dried basil
- ½ tsp dried parsley
- ½ tsp dried dill
- 2 garlic cloves, minced
- 1 tbsp olive oil
- ½ lemon, juice
- Salt to taste
- 2 cups cooked quinoa
- 1 19-oz can chickpeas, drained and rinsed
- 3 mini cucumbers, sliced
- 1 cup halved cherry tomatoes
- ¼ red onion, thinly sliced
- 2 tbsp chopped fresh dill
- 2 tbsp olive oil
- ½ lemon, juice
- 4 cups mixed greens
- Salt and freshly ground black pepper
- To make the salmon, arrange the fillets in a baking dish and season them with salt to taste. Season them with the dried oregano, dried basil, dried parsley, and dried dill. Add the garlic, olive oil, and lemon juice. Allow the salmon to marinate for 15 to 30 minutes in the refrigerator.
- When ready to cook the salmon, preheat the oven to 425ºF. Bake until the salmon flakes easily, about 10 to 12 minutes.
- While the salmon is in the oven, to make the salad, in a large bowl combine the quinoa, chickpeas, cucumber, tomatoes, red onion, and fresh dill. Add the olive oil and lemon juice and mix well.
- Serve the salad over the mixed greens, topped with the salmon.