Mediterranean Salmon & Beet Bowl
These Mediterranean Salmon & Beet Bowls are one of my favorite ways to celebrate the abundance of the season. Packed with vibrant vegetables, omega-3-rich salmon, and fresh herbs, they're the kind of nourishing meal that feels as good as it tastes. When we were harvesting the beets at the farm this week I knew I wanted to create something light, bright, and flavorful for our CSA members and this is the result. I'm so happy with how it turned out!
If you're a regular at your local farmers market or love cooking through your CSA box each week, this recipe is a delicious way to put those beautiful beets, fresh greens, and fragrant dill to work. The earthy sweetness of roasted beets pairs perfectly with tender salmon, while crisp seasonal greens add freshness and color to every bite.
What really brings these bowls together is the bright lemon-dill yogurt sauce that coats every ingredient with creamy, tangy flavor. Add a generous scoop of protein-rich hummus, and you have a balanced meal full of fiber, healthy fats, and satisfying protein.
Even better, these bowls come together in just 30 minutes, making them perfect for busy weeknights when you want something wholesome, seasonal, and family-
friendly on the table. In my house, everyone went back for seconds—a sure sign this recipe is a keeper.
Mediterranean Salmon & Beet Bowl
Ingredients
1 bunch of beets, chopped into small cubes (greens reserved for another use)
1 tablespoon olive oil or avocado oil
1 teaspoon chili powder
1 teaspoon parika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon date sugar, coconut sugar or maple syrup
1 teaspoon salt
4 (four ounce) fillets of wild salmon (or one large fillet)
3 cups mixed greens (such as arugula, salad greens, kale, or chard)
1/2 cup high protein hummus (recipe here)
pickled red onions for serving
minced dill for serving
Yogurt Dill Sauce
1 cup non-fat Greek yogurt
2 cloves of garlic or garlic scapes, minced
1/4 cup minced dill
1 teaspoon maple syrup
2 Tablespoons lemon juice
1 Tablespoons extra virgin olive oil
salt to taste
Preparation
Preheat the oven to 425F. Toss the beets in olive oil or avocado oil and sprinkle with a generous amount of salt and pepper. Place on a rimmed baking sheet and bake in the oven for 15 minutes. While the beets are roasting mix together all the seasonings in a small bowl (chili powder through salt) rub the salmon with the spice mixture and drizzle it with a little oil. After 15 minutes of cooking the beet remove them from the oven, scoot the beets to one side of the pan and add the salmon. Return to the oven and cook for another 15 minutes or until the salmon is cooked through and easily flaked with a fork (making sure to not overcook the salmon) if the salmon finished before the beets are fork tender, remove the salmon from the pan and place the beets back in for a few more minutes.
While everything is cooking prepare your yogurt dill sauce. Combine all the ingredients in a blender and blend until smooth.
Assemble the bowls by dividing each bowl with an even amount of salmon, beets, mixed greens, hummus, pickled red onions and dill. Drizzle everything with the sauce and enjoy!
Notes
Use this recipe as a guide and adjust measurements and ingredients as necessary
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