Mediterranean Salmon Shawarma Bowl

Shawarma is all about warm, cozy spices – cumin, coriander, paprika, turmeric, a little cinnamon – that somehow manage to feel bold and comforting at the same time. While these flavors are traditionally paired with slow-roasted meats, I wanted to enjoy them with a plant-forward approach…

This Mediterranean Salmon Shawarma Bowl came together with spiced roasted salmon, lemony rice, roasted veggies, pickled onions and creamy tzatziki (you can easily make a tzatziki using non-dairy yogurt (recipe coming soon!)). And yes – this recipe includes fish and dairy, which is a shift from my usual plant-forward recipes.

But plant-forward doesn’t mean all-or-nothing… It means leading with plants while allowing flexibility for what supports you in the season you’re in. Salmon also brings some powerful nutrition to the table: It’s an excellent source of B vitamins (especially B12, niacin, B3, and B6) and vitamin D, along with high-quality protein and omega-3s – nutrients that have been supporting my energy, brain health, and bone strength since becoming a mom.

A family member took one bite of this meal and said, “This belongs on a restaurant menu,” and honestly… I get it. It’s flavorful, balanced, and deeply satisfying – the kind of meal that makes you pause mid-bite. If you mostly eat plant-based but occasionally include fish or dairy – or you’re simply looking for a Mediterranean-inspired bowl that delivers on both flavor and nourishment… this one’s for you!

Ingredients (4 servings)

Shawarma Spice Blend

• 1½ tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground turmeric
• ¼ tsp cinnamon
• ¼ tsp allspice
• ½ tsp garlic powder
• ¾ tsp sea salt
• ¼ tsp black pepper

Salmon

• 3 6oz. salmon filets (skin on)
• 1 tbsp olive oil
• 2 tsp shawarma spice (use more if needed)
• Lemon wedge (for finishing)

Roasted Vegetables

• 4 red bell peppers
• 2 green zucchini
• 1-2 tbsp. olive oil
• 1 tsp kosher salt
• 1/2 tsp black pepper

Lemon Rice

• 1 cup basmati rice
• 1 tbsp lemon zest
• 3 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1/2-1 tsp sea salt

Toppings

• Pre-made Tzatziki (homemade or store bought)
• Pickled Onions (jarred)

Directions

1. Preheat the oven to 425°F and line two to three sheet pans with parchment paper or foil.
2. In a small bowl, mix all shawarma spice ingredients together in a small bowl and set aside.
3. Then pat dry the salmon filets. Rub with 1 tablespoon olive oil and 2 teaspoons or more shawarma spice (you want the filets to be coated). Place the salmon on a parchment-lined sheet pan and let sit.
4. In the meantime, slice the bell peppers into strips and cut the zucchini into moons. Add to a large bowl and toss with 1-2 tablespoons olive oil, 1 teaspoon sea salt and 1/2 teaspoon black pepper. Then spread the vegetables onto 2 parchment or foil-lined sheet pans.
5. Add the vegetables to the oven for 20-25 minutes; toss halfway through cook time – this is also the time you’ll add the salmon to the oven (preferably the center rack). Bake the salmon for 12-18 minutes depending on the thickness of each filet; it should be flakey when fully cooked.
6. While the vegetables and salmon cook, prepare the rice according to package directions (typically this means adding 2 cups of water to a pot, then adding 1 cup dry rice with a little salt; bring to a boil, then reduce to a simmer; cover and cook for 12-15 minutes or until no water remains and rice is soft).
7. In a small bowl, mix 1 tablespoon lemon zest, 3 tablespoons fresh lemon juice, 1 tablespoon of olive oil and 1/2 teaspoon of sea salt (you can add more to taste later). When the rice is fully cooked, remove it from the stove and add the lemon zest mixture. Mix well.
8. When the vegetables, salmon and rice are all prepared, then it’s time to build your bowl: Add your desired amount of rice, top with salmon shawarma and roasted vegetables, then add a dollop of tzatziki and pickled onions, then spritz with lemon. Enjoy!

Did you enjoy this recipe? If so, then you’ll love this Greek Goddess Bowl or this Quinoa Chick’n Buddha Bowl!

If you are following the SBH Nutritional Guidelines, one serving of the Mediterranean Salmon Shawarma Bowl is approximately:

• 1.75 servings Grains
• 2 servings Vegetables
• 1.25 servings Healthy Fats
• 2.5 servings protein

Note: Strong.Bold.Healthy does not promote calorie counting. However, being that some may use calorie counting as a tool to help maintain a healthy weight, 1 serving of the Mediterranean Salmon Shawarma Bowl (this includes 2 tbsp. of tzatziki and 1 ounce pickled onions) is approximately 628 calories. Nutritional information is a rough estimate.