Start free for 30 days and enjoy greater ease in the kitchen today!

Za’atar Salmon Quinoa Bowl
with chickpeas / tomatoes / red onions / broccolini

Active: 35 minTotal: 35 min

Every time we feature za'atar, we get requests for more recipes featuring this unique spice blend. It's a great addition to salmon in this easy, flavorful, one-bowl meal.

Ingredients

Servings:
4
Metric
Za’atar Salmon Quinoa Bowl:
  • Broccolini - 1 bunch, chopped
  • Onions, medium and red - 1/2, chopped
  • Olives, pitted Kalamata - 1/2 cup, sliced
  • Tomatoes, cherry or grape - 1 cup, halved
  • Salmon - 1 lb, cubed (preferably skinless fillets)
  • Za'atar - 1 Tbsp
  • Beans, garbanzo (14 oz / 397 g) - 1 can, drained and rinsed
  • Oil, cooking - 1 Tbsp + 1 Tbsp + 1 Tbsp
  • Cooked quinoa (ingredients listed separately) - 2 1/4 cups
Quinoa:
  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups
Creamy Lemon Cilantro Sauce:
  • Cilantro - 1/2 Tbsp, chopped
  • Garlic - 1 clove, chopped
  • Honey - 1/2 tsp
  • Lemon juice - 1 1/2 Tbsp
  • Sour cream - 1/3 cup (sub plain or Greek yogurt)

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
Just a moment...
% Daily Value
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...
Just a moment...

Increase your nutrition smarts

Prep

  1. Quinoa - (If making Thursday’s meal, cook quinoa for that night at the same time.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
  2. Broccolini / Onions / Olives - Prep as directed. Store separately. (Can be done up to 5 days ahead)
  3. Make sauce - Chop cilantro and garlic. Combine cilantro, garlic, honey, lemon juice, and sour cream. (Can be done up to 5 days ahead)
  4. Tomatoes - Slice tomatoes in half. (Can be done 1 day ahead)
  5. Salmon - If you bought skinless salmon fillets, slice into cubes and toss with za’atar. If the fillets are skin-on, just season the flesh with za’atar. (Can be done 1 day ahead)
  6. Beans - drain and rinse.

Make

  1. Heat a skillet (if using whole salmon filets with skin, use a nonstick pan) with first part of oil over medium-high heat. Add broccolini and saute until tender, 4 to 5 minutes. Season with some salt and pepper. Set aside and return pan to heat.
  2. Add second part of oil and then beans and onions. Saute until onions are tender, 3 to 4 minutes. Season with some salt and pepper. Set aside and return pan to heat.
  3. Reduce heat to medium and add third part of oil. Add salmon. If using cubes, saute; if using whole filets, cook on both sides. Cook until salmon is cooked through and flakes easily with a fork, ~5 minutes total.
  4. If quinoa was made ahead, reheat in the microwave (reserve portion for Thursday if it was cooked at the same time).
  5. If you cooked whole salmon fillets, use a fork to shred the salmon (discard skin) before adding it to the bowls.
  6. Set out quinoa, broccolini, beans / onions, olives, tomatoes, salmon, and sauce and customize bowls at the table. Enjoy!

Get access to all of our delicious recipes and time-saving meal plans!

Get 1 free month
Learn More


Reviews

This meal has 31 reviews

Not bad, but not great mainly because we aren't fans of za'atar. The sauce was a nice compliment and it was a good mix of veggies. Next time I would probably just cook the fish with salt, pepper, and finish with lemon. I'd also leave out the olives. I love them but they seemed a bit too strong for the other flavors.

By: Nicole
Posted: Jun 11, 2019
Diet: Original

I liked this more than I expected I would. The combination seemed strange, but really worked. The sauce was delicious and very popular. I might make a little more of that next time. I used regular broccoli instead of broccolini because it’s cheaper and easier to find. I doubled the za’atar on the chickpeas and the cilantro in the sauce. Finally, I ran out of time to cook the quinoa, so I used the brown rice I had in the freezer. My husband suggested feta might be good, and I thought a little drizzle of chili oil, but it doesn’t really need either.

By: Erin
Posted: Jun 11, 2019
Diet: Vegetarian

I feel like this could be a 1 sheet pan meal. Pretty tasty.

By: Samantha
Posted: Jun 11, 2019
Diet: Original

We really liked the za'atar seasoning on the salmon and the yogurt sauce but felt it was a lot to put together. If I did it again I would roast the chickpeas to add an element of crunchiness to the dish.

By: Lauren
Posted: Jun 11, 2019
Diet: Original

Delicious! The sour cream sauce brought it all together quite well. I made my own za’atar spice and used lemon zest instead of sumac.

By: Jesse
Posted: Jun 11, 2019
Diet: Vegetarian

Used asparagus instead of broccolini. I like it, dad was meh.

By: Renee
Posted: Jun 11, 2019
Diet: Original