Mediterranean Salmon Bowl Recipe

Mediterranean Salmon Bowl

New year, new flavors! This quick 20-minute recipe is perfect for beginner cooks! Sear seasoned salmon until flaky, then build your bowl with Simple Truth Organic Arugula, couscous, cherry tomatoes, cucumbers, artichokes, and red onions. A light drizzle of olive oil and balsamic vinegar, plus a squeeze of lemon is all you need to finish this fresh, vibrant meal.

Serves: 2Cook: 10 minutesTotal: 10 minutes


Serves: 2

Ingredients

  • 6 oz. boneless, skinless salmon filets
  • 1 Salt and pepper, to taste
  • 1 cup pearled couscous, cooked
  • 3 cups Simple Truth Organic Arugula
  • 6 oz. Private Selection Cherry Tomatoes, halved
  • 1 1⁄2 cups cucumber, sliced
  • 1⁄2 cup artichokes, quartered
  • 1⁄4 cup red onions, thinly sliced
  • 2 tbsp. olive oil
  • 1 tbsp. balsamic vinegar
  • 2 lemon wedges

Directions

  • Season salmon on both sides with salt and pepper. Heat a skillet over medium high heat and coat with cooking spray. Place the salmon in the skillet and cook, undisturbed for 3-5 minutes per side, until seared on the outside and just turning flaky (or until you preferred level of doneness). Remove the fish to a plate.
  • Divide couscous, arugula, cherry tomatoes, cucumber, artichokes, and red onions between two bowls. Top each with a piece of salmon. Drizzle with olive oil, balsamic vinegar, and season with salt and pepper. Garnish with a lemon wedges.

Serves: 2

Ingredients

  • 6 oz. boneless, skinless salmon filets
  • 1 Salt and pepper, to taste
  • 1 cup pearled couscous, cooked
  • 3 cups Simple Truth Organic Arugula
  • 6 oz. Private Selection Cherry Tomatoes, halved
  • 1 1⁄2 cups cucumber, sliced
  • 1⁄2 cup artichokes, quartered
  • 1⁄4 cup red onions, thinly sliced
  • 2 tbsp. olive oil
  • 1 tbsp. balsamic vinegar
  • 2 lemon wedges

Directions

  • Season salmon on both sides with salt and pepper. Heat a skillet over medium high heat and coat with cooking spray. Place the salmon in the skillet and cook, undisturbed for 3-5 minutes per side, until seared on the outside and just turning flaky (or until you preferred level of doneness). Remove the fish to a plate.
  • Divide couscous, arugula, cherry tomatoes, cucumber, artichokes, and red onions between two bowls. Top each with a piece of salmon. Drizzle with olive oil, balsamic vinegar, and season with salt and pepper. Garnish with a lemon wedges.