Mediterranean Salmon Bowl

Published April 4th, 2024 by Prince William Sound

Mediterranean Salmon Bowl

Recipe and photos by Claire Dieterich



  • 1 ½ cups dry pearl couscous
  • 1 tbsp olive oil
  • ½ tsp salt


  • 1 large salmon fillet, cut into individual portions
  • 2 tbs olive oil
  • 2 tsp smoked paprika
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
  • ½ tbs oregano

Creamy Sauce

  • juice of ½ a lemon
  • ¾ cup plain Greek yogurt
  • ¼ cup sour cream
  • ¼ cup mayo
  • 2 tsp dried dill
  • ½ tsp salt
  • ½ tsp freshly ground black pepper
  • juice of ½ a lemon

For Serving

  • 1 pint grape tomatoes, halved
  • 1 English cucumber
  • ¼ cup chopped red onion
  • fresh arugula
  • Ooive oil, red wine vinegar, salt, and pepper


Bring 3 cups of water to a boil in a medium saucepan and add the couscous, olive oil, and salt. Reduce to a simmer for about 20 minutes until the water is gone. Turn off the heat and add the lid to the saucepan.

  • Preheat oven to 350 degrees Fahrenheit. Pat the salmon dry with a paper towel, then drizzle with the olive oil. Mix together the smoked paprika, salt, pepper, and oregano together in a bowl and rub this over the salmon. Place the salmon on a rimmed baking sheet and bake for 13-16 minutes until the salmon can be cut with a fork. When it’s done cooking, squeeze lemon juice over the cooked salmon.
  • While the salmon is cooking, make your creamy sauce. In a small bowl, whisk together the lemon, yogurt, sour cream, mayo, dill, salt, pepper, and lemon juice
  • Assemble your salmon bowls with couscous and the fresh vegetables as a base. Add the salmon and creamy sauce. Drizzle with olive oil, red wine vinegar, salt, and pepper if desired.

Click the link below to view our recipe card with these instructions.

Mediterranean Salmon Bowl

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