A vivid presentation in a bowl, with the flaky, honey-glazed salmon resting on a bed of fluffy quinoa and roasted vegetables, the bright oranges and yellows from the butternut squash pepping up the grey-grain texture. The bowl is garnished with a handful of crisp yet shiny greens of baby spinach and a sprinkle of creamy feta cheese, imparting a mosaic of vibrant colors topped with a drizzle of the glossy, rich tahini dressing.

Autumn-Inspired Mediterranean Salmon Bowl

Name: Autumn-Inspired Mediterranean Salmon Bowl
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 4, around 200 grams each Salmon fillets; 1 cup, uncooked Quinoa; 1 medium size Butternut squash peeled and chopped into cubes; 2 cups, fresh Baby spinach; 100 grams Feta cheese crumbled; 1 teaspoon Turmeric; 2 tablespoons Raw honey; 4 tablespoons Olive oil; 4 tablespoons Tahini; 1 Lemon for juice and zest; handful Fresh parsley chopped; to taste Salt and pepper

A delectable bowl of Autumn delight!

Category Main Course

Prep 30 minutes

Cook 40 minutes

Style Fusion

Technique Baking

Diet Friendly Mediterranean

Daily recipe · October 19, 2024

A little about this dish

Featuring the beautiful fusion of Mediterranean & American flavors, this recipe tries to create something distinct and seasonal. Salmon, a protein-rich superfood, quinoa, a perfect low-GI alternative to rice, and spices like turmeric and parsley bring the taste of Mediterranean right in your meal, while butternut squash provides an autumn twist keeping it connected to the season.

Ingredients (for 4)

Salmon fillets — 4, around 200 grams each
Quinoa — 1 cup, uncooked
Butternut squash — 1 medium size — peeled and chopped into cubes
Baby spinach — 2 cups, fresh
Feta cheese — 100 grams — crumbled
Turmeric — 1 teaspoon
Raw honey — 2 tablespoons
Olive oil — 4 tablespoons
Tahini — 4 tablespoons
Lemon — 1 — for juice and zest
Fresh parsley — handful — chopped
Salt and pepper — to taste

Preparation

Step 1 — 🌡️🔥🕰️

Set the oven to 400°F (200°C) to preheat.
Step 2 — 🍯🍋🐟

Combine honey, half of the olive oil, juice of half a lemon, turmeric, salt and pepper in a bowl. Place the salmon fillets in the marinade, completely coating each piece. Let it sit for 15 minutes to marinate.
Step 3 — 🧂🥄🛢️

Toss the cubes of butternut squash in 1 tablespoon of olive oil. Season with salt and pepper. Spread on a baking tray lined with parchment paper. Bake for 20-25 minutes until they are tender.
Step 4 — 🐟🥘🕰️

Place the marinated salmon fillets onto a lined baking tray and bake for 12-15 minutes. They should be cooked thoroughly.
Step 5 — 🥣⏳🔥

While your salmon and squash are baking, cook the quinoa according to instructions on the packet.
Step 6 — 🍋⚖️🥗

In a bowl, combine tahini, remaining olive oil, juice from the other half of the lemon, zest of the lemon, and chopped parsley. Season with salt and pepper to taste.
Step 7 — 🍽️🥬🧀

Divide the cooked quinoa into four bowls. Top each bowl with roasted butternut squash, a piece of baked salmon, a handful of fresh baby spinach, and crumbled feta cheese. Drizzle the tahini dressing over the top to finish.

A final fox tip

The leftovers can be refrigerated up to 2-3 days and reheated easily making this a great meal-prep option. Have kids help out in arranging the bowl and drizzling the dressing to get their creative juices flowing!