Salmon Bowl Recipe

Combine white wine vinegar, water, sugar and salt in a jar or bowl and stir until sugar and salt dissolve. Add thinly sliced red onion, press down so onion is submerged, cover and chill at least 30 minutes (can be made up to 3 days ahead).

Rinse quinoa thoroughly in a fine mesh sieve. Combine quinoa and 2 cups water in a small saucepan and bring to a boil. Reduce heat, cover and simmer 12–15 minutes until water is absorbed. Remove from heat and let sit covered 5 minutes, then fluff with a fork and cool slightly.

While quinoa cooks, chop parsley, mint, tomatoes, cucumber and slice green onions. Transfer warm quinoa to a large bowl and add chopped herbs and vegetables.

Whisk together 3 tbs olive oil, 3 tbs lemon juice, 1 tsp salt and 1 tsp pepper and pour over quinoa mixture. Toss to combine and adjust seasoning. Let rest 10 minutes for flavors to marry; can be served warm or room temperature.

Combine crumbled feta, Greek yogurt, 1 tbs olive oil, lemon zest, honey and black pepper in a food processor or blender. Pulse until smooth and creamy, scraping down sides as needed. Transfer to a bowl and chill until serving. Taste and adjust honey or lemon if needed.

Preheat oven to 425°F (220°C). Toss drained artichoke hearts and cherry tomatoes with 1 tbs olive oil, 1 tsp smoked paprika and a pinch of salt. Spread on a rimmed baking sheet and roast 12–15 minutes until edges caramelize and tomatoes burst.

Drain marinated olives and if desired toss with a pinch of red pepper flakes. Keep chilled until assembly.

Preheat oven to 425°F (if not already hot from roasting). Pat chickpeas very dry on a towel. Toss with 1 tbs olive oil, 1 tsp smoked paprika, 1 tsp ground cumin and 1 tsp salt until evenly coated. Spread in a single layer on a baking sheet and roast 25–30 minutes, shaking pan halfway, until golden and crisp. Cool slightly (they crisp further as they cool).

Pat salmon fillets dry. In a small bowl whisk 2 tbs olive oil, 1 tbs lemon juice, minced garlic, cumin, coriander, smoked paprika, dried oregano, 1 tsp salt and 1 tsp black pepper to make a marinade.

Brush marinade evenly on both sides of the salmon and let rest 10–15 minutes at room temperature (or up to 30 minutes in the fridge).

Heat a large ovenproof skillet over medium-high heat. Place salmon skin-side down and sear 3–4 minutes until skin is crisp. Transfer skillet to 400°F (200°C) oven and roast 5–7 minutes, or until salmon reaches desired doneness (internal temp ~125–130°F / 52–55°C for medium). Alternatively, finish in the pan covered for 3–4 minutes. Remove and let rest 2–3 minutes.

Combine halved cherry tomatoes, diced cucumber, finely diced red onion in a bowl. Toss with 1 tbs olive oil, 1 tbs lemon juice, 1/2 tsp salt and 1/2 tsp black pepper. Taste and adjust seasoning. Chill briefly if desired.

Divide quinoa tabbouleh among 4 bowls as the base (about 1 cup each).

Place one salmon fillet on top of each quinoa portion.

Spoon 2–3 tbs whipped feta alongside each fillet.

Arrange roasted artichoke hearts and cherry tomatoes, a small handful of marinated olives, 2–3 tbs crispy chickpeas, and a scoop of tomato-cucumber salad in separate sections in each bowl.

Top each bowl with a few pickled red onions and a sprinkle of chopped dill or parsley. Drizzle a little extra-virgin olive oil and serve with a lemon wedge.

Serve immediately so salmon remains warm and chickpeas stay crisp.