Name: Greek Salmon Bowl – Healthy and Easy Dinner Recipes Veg
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 1 lb salmon fillet, skin removed; 1 tablespoon olive oil; 1 teaspoon garlic powder; Salt and pepper to taste; 2 cups cooked rice (white, brown, or cauliflower); 1 cup cherry tomatoes, halved; 1 cup cucumber, sliced; ½ cup red onion, thinly sliced; ½ cup kalamata olives, pitted; ½ cup feta cheese, crumbled; ½ cup tzatziki sauce; Fresh dill for garnish (optional); Lemon wedges for serving

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Okay, so here’s the deal: I’ve always had a thing for food that lets me pretend I’m lounging on a Mediterranean coast. 🏖️ This Greek Salmon Bowl? Total daydream material. It’s got that tangy tzatziki, crisp cucumbers, juicy tomatoes, and flaky salmon that smells like it just did laps in lemon and garlic.🍋🐟 The best part? You can throw this together faster than you can scroll through dinner takeout options (and let’s be honest, that takes a while). It hits that sweet spot between healthy and actually satisfying. We’re talkin’ protein-packed, veggie-loaded, and somehow still comfort food. Oh, and if you’re meal-prepping? This one’s your new BFF. 😉 So whether you’re feeding yourself, your hangry partner, or that suspiciously quiet toddler—this bowl gets the job done. And if you’re like me and pretend a drizzle of olive oil makes you a chef, you’re gonna love it.

1) Key Takeaways
2) Easy Greek Salmon Bowl Recipe
3) Ingredients for Greek Salmon Bowl
4) How to Make Greek Salmon Bowl
5) Tips for Making Greek Salmon Bowl
6) Making Greek Salmon Bowl Ahead of Time
7) Storing Leftover Greek Salmon Bowl
8) Try these Salads & Bowls next!
9) Greek Salmon Bowl Recipe
10) Nutrition

1) Key Takeaways

• Fresh salmon pairs perfectly with bold Mediterranean flavors
• It’s a complete meal with healthy fats, protein, and crisp veggies
• Meal-prep friendly and easy to customize for picky eaters
• Works well hot or cold, and holds up great in the fridge
• Ready in 25 minutes with mostly pantry staples
• Perfect for those looking for healthy and easy dinner recipes veg

2) Easy Greek Salmon Bowl Recipe

If you’re anything like me, you reach a point around 6 p.m. where you just want to eat something that didn’t come from a sad little frozen box. That’s where this Greek Salmon Bowl comes in 🧡 It checks all the boxes: fresh, fast, flavorful. And maybe most important—it feels like you’re eating something special, without doing anything… special.

I made this bowl one evening when I had salmon to use and zero energy. I tossed a few ingredients together, hoped for the best, and—bam. It was love at first bite. The juicy salmon, crispy cukes, briny olives, and creamy tzatziki all landed in the same bowl like old friends at a reunion.

So if you’ve been hunting for healthy and easy dinner recipes veg-friendly enough for your health kick and tasty enough to crave again tomorrow… this bowl’s got you. Let’s be real: eating healthy should never taste like punishment 🍋

3) Ingredients for Greek Salmon Bowl

Salmon Fillet: This is the star of the show. Go for wild-caught if you can, but no shame if it’s frozen. Just let it defrost in the fridge and it’ll still flake up beautifully 🐟

Olive Oil: I always keep a bottle of good extra virgin olive oil on the counter. A drizzle over salmon before baking adds flavor and keeps it juicy.

Garlic Powder: Don’t overthink it. Garlic powder gives a warm, savory touch without making you mince anything.

Salt and Pepper: The old faithfuls. Don’t skimp here. Season that fish like you mean it.

Cooked Rice: White, brown, or cauliflower rice all work. It’s the base layer of your bowl, so choose your fave.

Cherry Tomatoes: Sweet, juicy, and they don’t need much prep. Halve ’em and toss ’em in.

Cucumber: Crisp and cool. Slices bring that signature Greek freshness.

Red Onion: Slice it thin and soak it in water for a minute if raw onion’s too strong for you.

Kalamata Olives: Salty, bold, and 100% optional if you’re olive-skeptical. But I love ’em 🫒

Feta Cheese: Crumbly and salty, this cheese ties everything together.

Tzatziki Sauce: This creamy cucumber yogurt sauce adds a cool contrast to the warm salmon. A must-have.

Fresh Dill: Totally optional, but it adds a light herbal note that makes everything feel extra fresh.

Lemon Wedges: A final squeeze over the bowl adds zing and ties all the flavors together 🍋

4) How to Make Greek Salmon Bowl

Step 1: Preheat the oven to 400°F. Lay down parchment paper on a baking sheet so clean-up is a breeze (you’re welcome).

Step 2: Place your salmon fillets on the sheet. Drizzle with olive oil, then season with garlic powder, salt, and pepper. Be generous here—no bland fish, okay?

Step 3: Bake for 12 to 15 minutes. The salmon should flake easily with a fork and look slightly golden on the edges.

Step 4: While that bakes, get your bowl toppings ready. Cut those tomatoes and cucumbers, slice up your onion, and sneak a couple olives (you earned it).

Step 5: Layer your rice in the bowl first. That’s your cozy little base.

Step 6: Top with veggies, olives, and crumbled feta. Then place your warm salmon on top, like the royal main character it is.

Step 7: Add a big spoonful of tzatziki and a sprinkle of dill. Serve with lemon wedges and give it a good squeeze right before eating 🍽️

5) Tips for Making Greek Salmon Bowl

Cook the salmon just until it flakes. Overcooked fish is dry, and nobody wants that. Keep an eye on it around the 12-minute mark and check with a fork.

If your veggies are a little sad, soak the cucumbers or onions in ice water for 5 minutes. They perk right up—kinda like I do after my first coffee ☕

Make your rice ahead of time. This saves you loads of time during the week. You can even use pre-cooked microwave packs. I won’t judge. Actually, I’ll probably do it too.

6) Making Greek Salmon Bowl Ahead of Time

This one’s meal-prep gold. I like to batch-cook my salmon and rice on Sunday, then keep everything in separate containers. When I’m hungry midweek, I toss it all in a bowl and call it a win 💪

If you’re prepping these for lunches, go light on the tzatziki when packing. Add more when you’re ready to eat so things don’t get soggy.

The veggies hold up great. In fact, letting them mingle with the feta and onion in the fridge gives them a pickled-like flavor that honestly tastes better the next day.

7) Storing Leftover Greek Salmon Bowl

Keep everything in separate airtight containers in the fridge. Salmon stays good for about 3 days. Tzatziki lasts 4 to 5 days if it’s homemade, a bit longer if store-bought.

When reheating, skip the microwave for the salmon if you can. A quick reheat in the oven or skillet keeps it from drying out. Or eat it cold—it’s actually still amazing that way 🧊

If you notice your rice is dry, a splash of lemon juice or olive oil brings it right back to life. You got this.

8) Try these Salads & Bowls next!

9) Greek Salmon Bowl Recipe