Keto Mediterranean Salmon Bowl

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  • prep time

    prep time

    15 min

  • cook time

    cook time

    50 min

  • ready time

    ready time

    1 h 5 min

Keto Mediterranean Salmon Bowl

5 ratings

This colorful Keto salmon recipe is a fantastic lunch or dinner idea for the entire family. This Mediterranean-style salmon bowl is a healthy and delicious way to add important nutrients to your daily menu. This lovely meal is packed with satisfying protein, healthy fats, and fiber and will keep you full for hours. We have decided to serve everything with deliciously creamy garlic sauce made with Greek yogurt and herbs. Please feel free to adjust the amount of garlic and herbs according to taste. We recommend adding fresh chives or dill to the sauce for a delicious twist. Serve your Keto Mediterranean salmon bowl immediately while fresh!

Can I prepare this bowl in advance?

Absolutely! You can prepare this delicious Keto salmon recipe in advance and store it in the fridge for a few days. Make sure to store the salad and dressing separately in air-tight containers.

Is this recipe freezer-friendly?

We don't recommend freezing this Keto Mediterranean salmon bowl.

  • Net Carbs

    5.4 g

  • Fiber

    3 g

  • Total Carbs

    8.4 g

  • Protein

    22.8 g

  • Fats

    18.2 g

287 cals

Keto Mediterranean Salmon Bowl

#1 Low Carb & Keto Diet App Since 2010

Track macros, calories, and access top Keto recipes.

Download on the App Store
Get in on Google Play


  • Broccoli, cooked from fresh

    Broccoli, cooked from fresh

    150 g

  • Salmon


    300 g

  • Olive Oil

    Olive Oil

    2 tbsp

  • Salt


    1 tsp

  • Purple Cabbage

    Purple Cabbage

    150 g

  • Lettuce


    60 g

  • Onions Green Spring Or Scallions Raw

    Onions Green Spring Or Scallions Raw

    1 small (3" long)

  • Cherry tomato

    Cherry tomato

    80 g

  • Greek yogurt, plain, nonfat

    Greek yogurt, plain, nonfat

    0.75 cup

  • Garlic powder

    Garlic powder

    0.5 tsp

  • Chives


    0.5 tsp

  • Salt


    1 tsp

  • Black pepper

    Black pepper

    0.25 tsp

  • Lemon juice

    Lemon juice

    1 tsp

  • Green olives

    Green olives

    40 g

Recipe Steps

steps 5

1 h 5 min

  • Step 1

    Cut the broccoli into smaller florets. Heat one tablespoon of olive oil in a large frying pan over medium heat. Add the chopped broccoli and season with salt. Cook for 12-15 minutes, turning occasionally. The broccoli should be fully cooked through and tender. Remove from the heat and set aside.
    Step 1
  • Step 2

    Preheat the oven to 400°F (200°C). Line a small baking dish with parchment paper and set aside. Pat dry the salmon fillets and rub with the remaining one tablespoon of olive oil. Season with ½ teaspoon of salt and place in the prepared baking dish. Bake for 35 minutes.
    Step 2
  • Step 3

    Meanwhile, slice the cabbage. Roughly chop the lettuce and slice the cherry tomatoes and spring onions. Set aside.
    Step 3
  • Step 4

    Add the Greek yogurt, garlic powder, chives, ¼ tsp of salt, black pepper, and lemon juice to a bowl. Mix well to combine. Taste and adjust the seasoning if necessary.
    Step 4
  • Step 5

    Divide the prepared vegetables between serving bowls. Add the olives and toss to combine. Top everything with the prepared salmon and serve with the garlic dressing. Enjoy!
    Step 5

Comments 4

  • MarvellousMacadamia373668

    MarvellousMacadamia373668 8 months ago

    Cook it exactly like the recipe and was great! Awesome combination of keto and Mediterranean 👌

    • onatbas

      onatbas 9 months ago

      I cooked this with pickerel instead of salmon, and it worked great. It’s also pretty suitable for meal prep so long as you keep the sauce separate. Highly recommended..

      • BigCarmine1930

        BigCarmine1930 9 months ago

        This sounds awesome....until you get to the Salmon. Going to try this with grilled Halibut, Cod (the only 2 fish I can stand to eat) or Chicken breast.

        • Afternoondelight

          Afternoondelight 10 months ago

          Didn’t have brocoll, so used spring lettuce and spinach. Made a colorful and delicious salad. Seared the salmon with avocado oil. Served side by side. Loved it😊