Greek Salmon Bowls

Big white bowl with brown rice, chopped lettuce, crispy seared salmon, Greek salad, feta cheese, and tzatziki sauce with a small blue bowl of more Greek salad to the side and a golden napkin.

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These well-balanced bowls have all essential macronutrients for a powerhouse meal! Perfect crispy salmon pairs beautifully with creamy tzatziki sauce, feta cheese, Greek salad and brown rice for the loveliest array of flavors. Experiment with your favorite additions!

Prep Time25

Cook Time30

Total Time55

Course: Main Dishes

Cuisine: American, Greek, Mediterranean

Keyword: bowls, dinner, easy salmon recipes, Greek food, greek salmon bowls, greek salmon salad, Mediterranean diet, Mediterranean diet recipes

Servings: Servings

Calories: 721kcal

Author: Julia Mueller

Ingredients

For the Salmon:

1 pound salmon cut into filets
Sea salt black pepper, garlic powder

For the Greek Salad:

1 cup cucumber peeled and thinly sliced
1 cup cherry tomatoes halved
½ cup kalamata olives pitted and halved
¼ cup red onion finely chopped
2 Tbsp olive oil to taste
1 Tbsp white wine vinegar:

For the Bowls

2-3 cups cooked brown rice
4 cups Spring greens or greens of choice, chopped
1 batch tzatziki sauce
1 cup feta cheese crumbles

Instructions

Advance Prep:

Cook the brown rice up to 5 days ahead of time. When you’re planning to eat, give your salad greens a rough chop.

Prepare the Greek Salad:

Add all of the ingredients for the Greek salad to a bowl and toss well to combine. Use immediately or save it for later. Store the salad in an airtight container in the refrigerator for up to 4 days.

Cook the Fish:

Heat 2 to 3 tablespoons of avocado oil over medium-high heat in a large skillet. Allow the oil to heat up for several minutes, until it is sizzling hot.
Sprinkle the salmon filets with sea salt and black pepper.
Carefully place the salmon filets on the hot skillet skin-side down and cook for 6 minutes, or until the skin is golden brown and crispy. Note: if the fish becomes too dark at any point, lower the heat. Carefully flip salmon flesh side down and cook for another 6 minutes, until the flesh side is golden brown and crispy. Take the internal temperature of the fish by inserting a digital thermometer into the thickest part of the filet. It is ready once it reaches 145 degrees Fahrenheit. If the middle hasn’t reached that temperature, continue cooking and flipping the fish every 3 minutes.

Make the Bowls:

Load up your bowls with brown rice, salad greens, cooked salmon, Greek salad, tzatziki sauce, and feta cheese. Enjoy!

Nutrition