Mediterranean Chickpea Bowl

Why You’ll Love Mediterranean Chickpea Bowl Recipe

This recipe blends bright lemon juice, melted butter and aromatic dill to create a sauce that turns ordinary salmon into something special. The preparation is fuss‑free and perfect for a nice weeknight dinner, yet sophisticated enough for guests. The salmon stays juicy and tender thanks to the gentle oven bake, and you’ll appreciate how the citrus and herb notes complement the fish.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 pound salmon fillets

• ¼ cup butter, melted

• 5 tablespoons lemon juice

• 1 tablespoon dried dill weed

• ¼ teaspoon garlic powder

• Sea salt, to taste

• Freshly ground black pepper, to taste

Directions

1. Gather the ingredients. Preheat the oven to 350 °F (175 °C). Lightly grease a medium baking dish.

2. Place the salmon fillets into the prepared baking dish.

3. In a small bowl, mix the melted butter and lemon juice, then drizzle this mixture over the salmon. Season the fillets with dill, garlic powder, sea salt and freshly ground pepper.

4. Bake in the preheated oven until the salmon flakes easily with a fork — about 25 minutes.

5. Serve immediately and enjoy!

Servings and timing

• Servings: 4

• Prep time: ~10 minutes

• Cook time: ~25 minutes

• Total time: ~35 minutes

Variations

• Use fresh dill instead of dried dil l for a more vibrant herb flavour; increase the quantity slightly (e.g., 2 tablespoons fresh).

• Add a pinch of red pepper flakes for a little spicy kick.

• Swap lemon juice for lime juice for a slightly different citrus note.

• Instead of just baking, you can broil for the last 2‑3 minutes to get a lightly crisped top.

• Serve with a light garlic‑herb crust by adding breadcrumbs mixed with minced garlic and parsley on top of the fillets before baking.

Storage/Reheating

• Storage: Let the cooked salmon cool, then store in an airtight container in the refrigerator for up to 2 days.

• Reheating: To reheat, place the salmon in a preheated oven at ~300 °F (150 °C) for about 10 minutes, or until warmed through. You can drizzle a little extra lemon juice or melted butter before reheating to keep it moist. Avoid microwaving if possible to preserve texture.

FAQs

What type of salmon works best?

Any salmon fillet works well. Wild‑caught salmon tends to have stronger flavour and firmer texture, but farm‑raised is perfectly fine.

Should the salmon be skin‑on or skin‑off?

Either is acceptable. If skin‑on, place the fillet skin side down. The skin can help protect the fish during baking and add flavour if you choose to crisp it.

Can I use fresh dill instead of dried?

Yes. Use about twice the amount of fresh dill as you would dried. Add fresh dill towards the end of cooking or after baking for maximum flavour.

Can I substitute butter with olive oil?

Yes. You can use melted olive oil in place of butter for a lighter version, though the flavour will differ slightly (less rich, more fruit‑forward).

What should I serve this salmon with?

This salmon pairs nicely with steamed vegetables, a simple green salad, rice, quinoa or roasted potatoes. The lemon‑dill sauce complements both light and hearty sides.

How do I know when the salmon is done?

The salmon is done when it flakes easily with a fork and the flesh is opaque throughout. Avoid over‑cooking to keep it moist.

Can I double the recipe?

Yes. If you double the ingredients (and adjust sauce accordingly), use a larger baking dish and check the fish after about 25 minutes – you may need a few extra minutes depending on thickness.

Is this recipe healthy?

Yes. Salmon is rich in omega‑3 fatty acids and protein. The sauce adds flavour without heavy cream or excess fat (just a moderate amount of butter). You can reduce butter or swap with olive oil if desired.

Can I cook this on the grill instead of the oven?

Yes. Preheat the grill to medium heat, oil the grates, and place salmon fillets skin‑side down. Drizzle with the butter‑lemon mixture and grill about 4‑6 minutes per side (depending on thickness), then remove once the fish easily flakes.

How do I scale this recipe for fewer people?

For two servings, use about ½ pound salmon, 2 tablespoons butter, ~2½ tablespoons lemon juice, ½ tablespoon dill, and adjust garlic powder, salt and pepper accordingly. Baking time remains similar.

Conclusion

This lemon‑dill salmon is a winner for its simplicity, flavour and versatility. With minimal ingredients and straightforward preparation, you can enjoy a restaurant‑worthy dish at home in under 40 minutes. Whether you’re feeding family, entertaining guests or just treating yourself, this recipe delivers a bright, satisfying meal that’s easy enough for everyday and special enough for company.

Mediterranean Chickpea Bowl

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This easy baked salmon with lemon and dill is a light, healthy, and flavorful dish that’s perfect for weeknight dinners or special occasions. The foil packet method keeps the fish moist and infuses it with fresh, citrusy flavor.

• Author: Emily
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 mins
• Yield: 2 servings
• Category: Main Dish
• Method: Baking
• Cuisine: American

Ingredients

• 2 (6 ounce) salmon fillets
• 1 lemon, thinly sliced
• 2 tablespoons butter, divided
• 1 teaspoon dried dill weed
• Salt and pepper to taste
• Aluminum foil

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Instructions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. Place each salmon fillet on a piece of aluminum foil large enough to wrap it completely.
3. Season salmon with salt, pepper, and dill weed.
4. Place a tablespoon of butter on each fillet and top with lemon slices.
5. Wrap the foil around the salmon to create a sealed packet.
6. Place the foil packets on a baking sheet and bake in the preheated oven for 20 to 25 minutes, or until salmon flakes easily with a fork.
7. Carefully open the foil packets to release steam before serving.

Notes

• Use fresh dill instead of dried for a stronger herb flavor if available.
• Add sliced garlic or onions for extra flavor.
• This recipe works well with other fish like trout or cod.

Nutrition

• Serving Size: 1 fillet
• Calories: 313
• Sugar: 1g
• Sodium: 121mg
• Fat: 22g
• Saturated Fat: 9g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 27g
• Cholesterol: 94mg