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Quick Flavorful Mediterranean Salmon Bowl Recipe with Tzatziki and Farro for Easy Healthy Meals

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A quick, flavorful, and wholesome Mediterranean salmon bowl featuring crispy salmon, nutty farro, and creamy homemade tzatziki sauce, perfect for healthy weeknight dinners.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz / 170 g each), skin on for crispiness
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • Juice of half a lemon
  • 1 cup pearled farro (about 190 g), rinsed
  • 2 ½ cups water or low-sodium vegetable broth (600 ml)
  • Pinch of salt
  • 1 cup Greek yogurt (full-fat, about 240 g)
  • ½ cucumber, peeled, seeded, and finely grated
  • 2 cloves garlic, minced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh lemon juice
  • Salt and pepper, to taste
  • 1 cup cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • Handful of baby spinach or arugula
  • Olive oil drizzle (optional)
  • Fresh parsley or mint leaves for garnish

Instructions

  1. Rinse 1 cup (190 g) of pearled farro under cold water. Add it to a medium saucepan with 2 ½ cups (600 ml) water or vegetable broth and a pinch of salt. Bring to a boil, then reduce heat to a simmer and cover. Cook until tender but chewy, about 20-25 minutes. Drain any excess liquid and fluff with a fork.
  2. While farro cooks, grate ½ cucumber, then squeeze out excess moisture using a kitchen towel. In a bowl, combine 1 cup (240 g) Greek yogurt, grated cucumber, 2 minced garlic cloves, 1 tablespoon chopped fresh dill, and 1 tablespoon lemon juice. Season with salt and pepper to taste. Chill in the fridge until ready to serve.
  3. Pat salmon fillets dry with paper towels. Rub each with 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon dried oregano, salt, and pepper. Heat a skillet over medium-high heat. Place salmon skin-side down and cook undisturbed for about 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes until the fish flakes easily. Squeeze lemon juice over before removing from heat.
  4. While salmon cooks, halve cherry tomatoes, thinly slice red onion, and wash baby spinach or arugula. Toss lightly with a drizzle of olive oil if desired.
  5. Divide cooked farro among four bowls. Top each with a salmon fillet, spoonful of tzatziki, cherry tomatoes, red onion slices, and greens. Garnish with fresh parsley or mint leaves.

Notes

To get crispy salmon skin, ensure fillets are dry before seasoning and do not move the fish while cooking skin-side down. Squeeze excess moisture from grated cucumber to keep tzatziki thick and creamy. Farro can be substituted with quinoa or brown rice for gluten-free options. Tzatziki keeps up to 3 days refrigerated; farro and salmon leftovers keep up to 2 days if stored separately. Reheat salmon gently in a skillet to avoid drying out.

Nutrition

Keywords: Mediterranean salmon bowl, tzatziki, farro, healthy dinner, quick salmon recipe, weeknight meals, Greek yogurt sauce, crispy salmon, wholesome bowl

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