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Greek Salmon Bowl

Greek Salmon Bowls Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 4 (6 oz) salmon fillets
  • 2 tbsp olive oil
  • 3 tbsp lemon juice
  • 3 cloves garlic, minced
  • 2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 cups cooked quinoa
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, half diced and half grated
  • 1/2 small red onion, thinly sliced
  • 1/3 cup pitted Kalamata olives
  • 1/4 cup crumbled feta
  • 1/2 cup plain Greek yogurt
  • 1 tbsp chopped fresh dill

Method
 

  1. Preheat oven to 400°F (200°C). Pat salmon dry and place on a lined baking sheet. Mix 1 tbsp olive oil, 2 tbsp lemon juice, 2 minced garlic cloves, oregano, 1/2 tsp salt, and pepper. Brush over salmon. Bake 12 to 14 minutes until flaky.
  2. Grate half the cucumber and squeeze dry. Mix with yogurt, remaining 1 minced garlic clove, 1 tbsp lemon juice, 1 tsp olive oil, dill, and a pinch of salt. Stir and set aside.
  3. Dice the remaining cucumber, halve the tomatoes, slice the red onion, and crumble the feta.
  4. Divide quinoa among bowls. Top with salmon, vegetables, olives, feta, and a spoonful of tzatziki. Serve warm.

Notes

Let the salmon rest for a minute before flaking. The tzatziki thickens slightly after sitting, so stir in a tiny bit of water if needed right before serving.