Name: Mediterranean Salmon Power Bowls with Garlicky Greens and Chickpeas
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 (5 oz) salmon fillets, skin-on or skinless; 2 cups cooked chickpeas (or 1 can, rinsed and drained); 8 cups mixed leafy greens (baby kale, spinach, arugula, chard, or a blend); 1 cup cherry tomatoes, halved; 1 small red onion, thinly sliced; 1/2 cup fresh parsley, chopped; 1/3 cup pitted Kalamata olives, halved; 1 lemon, zested and juiced; 3 tbsp extra-virgin olive oil, divided; 2 garlic cloves, thinly sliced; 1 tsp za’atar or dried oregano; 1/2 tsp smoked paprika; Salt and black pepper, to taste; Optional: 1/2 cup crumbled feta cheese (for extra protein)

Mediterranean Salmon Power Bowls with Garlicky Greens and Chickpeas

TenderNoodle5877

This Mediterranean-inspired power bowl is a celebration of California’s fresh produce and vibrant flavors—a perfect fit for a cool, sunny evening. Leafy greens and chickpeas provide a hearty fiber boost, while succulent, oven-roasted salmon delivers a protein punch and healthy fats. The garlicky greens and bright, lemony salad bring layers of flavor and texture, while the optional feta adds a creamy finish. This bowl is as beautiful as it is nourishing, and it comes together quickly for a satisfying, health-forward dinner.

Ingredients

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Pat salmon fillets dry and place on the baking sheet. Drizzle with 1 tbsp olive oil, sprinkle with za’atar (or oregano), smoked paprika, salt, and pepper. Roast for 10-12 minutes until just cooked through and flaky.
While salmon roasts, heat 1 tbsp olive oil in a large skillet over medium heat. Add sliced garlic and cook until fragrant, about 1 minute. Add chickpeas and sauté for 2 minutes. Add leafy greens and toss until just wilted, 2-3 minutes. Season with salt, pepper, and half the lemon zest.
In a large bowl, combine cherry tomatoes, red onion, parsley, olives, and remaining lemon zest. Add juice of half the lemon and toss with 1 tbsp olive oil. Season to taste.
To assemble, divide the garlicky greens and chickpeas among 4 bowls. Top each with a salmon fillet. Spoon the tomato-olive salad over each bowl. Squeeze remaining lemon juice over the top. Sprinkle with feta, if using.
Serve immediately, garnished with extra parsley and lemon wedges.