Mediterranean Salmon, Potato & Chickpea Lunch Bowl

by Keane Morse-15 July 2026Easy

Mediterranean Salmon, Potato & Chickpea Lunch Bowl

Servings2

A high-protein, seed-oil-free Mediterranean-style lunch bowl with roasted salmon, baby potatoes, chickpeas, and plenty of veggies in a lemon-garlic yogurt sauce. Rich in omega-3s, potassium, and fiber to support training and recovery.

Method

0
Preheat the oven to 200°C. Line a baking tray with baking paper.
1
Scrub the baby potatoes and cut any larger ones into halves or quarters so they are all bite-sized. Pat the salmon fillet dry with paper towel.
2
In a bowl, toss the potatoes with 0.5 tbsp olive oil, half of the salt, the smoked paprika, and half of the dried oregano. Spread the potatoes on one side of the baking tray.
3
Place the salmon fillet on the other side of the tray. Drizzle with the remaining 0.5 tbsp olive oil and season with the remaining salt, black pepper, and remaining dried oregano.
4
Roast in the oven for 18–20 minutes, until the potatoes are tender and the salmon flakes easily with a fork. If the potatoes need more time, remove the salmon when done and return the potatoes to the oven for an additional 5 minutes.
5
While the salmon and potatoes cook, drain and rinse the chickpeas. Halve the cherry tomatoes. Dice the cucumber. Thinly slice the red onion. Roughly chop the baby spinach, parsley, and dill.
6
In a small bowl, make the lemon-garlic yogurt sauce by combining the Greek yogurt, lemon juice, lemon zest, minced garlic, ground cumin, and a pinch of salt and pepper. Stir until smooth and adjust seasoning to taste.
7
When the salmon and potatoes are done, let them cool for 3–4 minutes, then flake the salmon into large chunks and leave the skin behind if present.
8
Assemble the bowls: divide the spinach between two bowls, then top each with half of the roasted potatoes, chickpeas, cherry tomatoes, cucumber, and red onion.
9
Add the flaked salmon on top of each bowl. Drizzle generously with the lemon-garlic yogurt sauce and sprinkle with chopped parsley and dill. Serve warm or at room temperature.