Greek Salmon Bowls

Greek Salmon Bowls

This is a simple and healthy recipe that combines tender salmon with fresh Mediterranean flavors. You can make this in 30 minutes or less and enjoy a satisfying and delicious meal. Watch the video to see how easy it is!

The salmon is seasoned with salt, pepper, garlic, paprika, chili flakes, and thyme, then pan-fried until golden and flaky. The rice is cooked with water or broth and flavored with lemon zest and juice. The veggies include cherry tomatoes, cucumber, olives, microgreens, and fresh herbs like mint or dill. You can also add some avocado, feta cheese, nuts, or seeds for extra creaminess and crunch.

The best part is the homemade tzatziki sauce and the lemony Greek dressing that add so much freshness and zing to the bowl. You can make your own tzatziki with Greek yogurt, cucumber, garlic, lemon juice, salt, and dill, or use store-bought if you prefer. The dressing is a simple whisk of olive oil, red wine vinegar, lemon juice, dijon mustard, garlic, oregano, salt, and pepper.

To assemble the bowl, just layer the rice, greens, veggies, salmon, tzatziki, and dressing in a large bowl or plate. Enjoy this warm or cold, as a main course or a light lunch. This is a great way to use up leftover salmon or rice too!


For the salmon:

  • 8-12 ounces of skinless salmon fillets, cut into bite-sized pieces
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 1/2 teaspoon of garlic powder
  • 1/2-1 teaspoon of paprika
  • 1/2 teaspoon of chili flakes (Aleppo or Urfa Biber are good options)
  • 1/2 teaspoon of dried thyme (or rosemary, sage, Italian seasoning)
  • 1-2 tablespoons of olive oil

For the bowl:

  • 2 cups of cooked rice (basmati or any other grain of your choice)
  • 1 cup of cherry or grape tomatoes, halved (or cooked beets, diced)
  • 1 cup of cucumber or radishes, sliced
  • 1/4 cup of Greek olives or kalamata olives
  • 1/4 cup of microgreens
  • 2 tablespoons of fresh herbs (mint, dill or parsley)
  • 1/4 cup of tzatziki sauce (store-bought or homemade)
  • Optional: avocado slices, feta cheese crumbles, nuts or seeds

For the dressing:

  • 1/4 cup of olive oil
  • 2 tablespoons of red wine vinegar
  • 2 tablespoons of lemon juice
  • 1 teaspoon of dijon mustard
  • 2 cloves of garlic, minced
  • 1 teaspoon of dried oregano
  • 1/2 teaspoon of salt
  • 1/4 teaspoon of pepper


  1. Cook the rice according to the package directions. Fluff with a fork and stir in some lemon zest and juice for extra flavor.
  2. In a small bowl, whisk together all the ingredients for the dressing. Set aside.
  3. In another small bowl, toss the salmon pieces with salt, pepper, garlic powder, paprika,
    chili flakes and thyme. Heat oil in a large nonstick skillet over medium-high heat. Add the salmon pieces skin side up and cook for 2 to 3 minutes per side until golden and cooked through. Transfer to a plate and keep warm.
  4. Prep the veggies by washing and cutting them as needed.
  5. To serve, divide the rice among two large bowls or plates. Top with greens, veggies, salmon, tzatziki, and dressing. Sprinkle with some more fresh herbs if desired. Enjoy!


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