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Fresh Mediterranean Salmon Bowl Recipe with Creamy Tzatziki and Farro

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A quick and healthy Mediterranean salmon bowl featuring crispy salmon fillets, nutty farro, and homemade creamy tzatziki, perfect for a satisfying dinner in under 30 minutes.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz / 170 g each), skin-on
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • Salt and freshly cracked black pepper, to taste
  • Juice of half a lemon
  • 1 cup pearled farro (about 200 g), rinsed
  • 2 1/2 cups water or low-sodium vegetable broth
  • Pinch of salt
  • 1 cup Greek yogurt (full fat or dairy-free coconut yogurt)
  • 1/2 English cucumber, finely grated and drained
  • 2 cloves garlic, minced
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 1 cup cherry tomatoes, halved
  • 1/2 small red onion, thinly sliced
  • 1/4 cup Kalamata olives, pitted and halved (optional)
  • Fresh parsley or mint leaves for garnish
  • Optional: Feta cheese crumbles
  • Optional: Freshly cracked sumac or za’atar

Instructions

  1. Rinse 1 cup of pearled farro under cold water. In a medium saucepan, combine farro with 2 1/2 cups water or vegetable broth and a pinch of salt. Bring to a boil, then reduce to a simmer and cover. Cook until tender but still chewy—about 25 to 30 minutes. Drain any excess liquid and fluff with a fork. Set aside and keep warm.
  2. While the farro cooks, grate half an English cucumber and gently squeeze out excess water using a fine mesh sieve or cheesecloth. In a mixing bowl, combine the cucumber with 1 cup Greek yogurt, 2 minced garlic cloves, 2 tablespoons chopped dill, 1 tablespoon lemon juice, and 1 tablespoon olive oil. Season with salt and pepper to taste. Stir until creamy and refrigerate until ready to serve.
  3. Slice cherry tomatoes in half, thinly slice the red onion, and halve the Kalamata olives. Set aside. Chop fresh parsley or mint for garnishing.
  4. Heat 2 tablespoons olive oil in a non-stick skillet over medium-high heat. Season salmon fillets with salt, pepper, and smoked paprika. Place salmon skin-side down and cook for 5-6 minutes without moving, until the skin is crisp and releases easily from the pan. Flip and cook for another 3-4 minutes, until the salmon is just cooked through. Squeeze lemon juice over the fillets before removing from heat.
  5. Divide the warm farro between four bowls. Top each with a salmon fillet, a generous dollop of creamy tzatziki, and the fresh veggies—tomatoes, onion, olives. Sprinkle with fresh herbs and optional feta cheese. Finish with a pinch of sumac or za’atar if desired.

Notes

Pat salmon dry before cooking to ensure crispy skin. Avoid overcrowding the pan to prevent steaming. Drain grated cucumber well to keep tzatziki creamy. Farro can be cooked a day ahead and reheated with a splash of water. For gluten-free option, substitute farro with quinoa or brown rice. Tzatziki can be made up to 24 hours in advance for deeper flavor.

Nutrition

Keywords: Mediterranean salmon bowl, salmon recipe, healthy dinner, creamy tzatziki, farro bowl, quick salmon recipe, easy dinner, healthy salmon bowl

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