Mediterranean-Inspired Salmon Bite Bowls

• servings: Serves 4
• total time: 30

Ingredients

SALMON:

1 lb boneless salmon filet, cut into 1 inch cubes

1 tablespoon olive oil

1 teaspoon lemon zest

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried dill

1 teaspoon garlic powder

1/2 teaspoon kosher salt

1/4 teaspoon black pepper

1/4 teaspoon red chili flakes, optional

SALAD:

3 cups arugula

3 tablespoons fresh dill

1 small Persian cucumber, diced

2 oz feta cheese, crumbled

1/3 cup kalamata Olives, pits removed and roughly chopped

3 tablespoons pistachios, shells removed

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 tablespoon fresh lemon juice

Kosher salt & pepper to taste

BOWLS:

2 cups steamed white rice

1 9.8 oz can Greek Chickpeas from Trader Joe’s, or regular canned chickpeas

Lemon wedges to serve

Directions

1 Add the salmon cubes to a large mixing bowl and add olive oil, lemon zest and the dry seasonings. Stir to evenly coat the salmon.

2 Place on a lined air fryer basket, evenly spaced, and air fry for 9-11 minutes at 400 degrees, flipping halfway through. (If you are using an oven, baked for 15-20 minutes at 400 degrees.)

3 While the salmon cooks, make the salad. In a large mixing bowl, combine all the ingredients and toss to coat in the dressing. Set aside.

4 Add the chickpeas to a small saucepan over medium heat until heated through.

5 To assemble the bowls, add the white rice, salad, warmed chickpeas and salmon bites. Season to taste and add more dill if desired.

6 Serve with a squeeze of lemon.