clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Greek Salmon Quinoa Bowl

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)


Perfect for a weeknight, make-ahead dinner, these Greek salmon quinoa bowls feature marinated, buttery salmon, fluffy quinoa, fresh greens, and a zesty Greek salad. Topped off with feta cheese and homemade tzatziki, these bowls are sure to satisfy and nourish!



For the tzatziki (adapted from Love and Lemons):

  • 1/2 cup finely grated cucumber
  • 1 cup plain Greek yogurt
  • 1 tablespoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1 garlic clove, minced or grated
  • 1 tablespoon chopped dill
  • 1 tablespoon chopped mint
  • 1/2 tablespoon olive oil
  • 1/4 teaspoon salt

For the salmon bowls

  • 1/4 cup lemon juice (from 1 large or 1.5 small to medium lemons)
  • 1/2 cup olive oil
  • 2 tablespoons fresh oregano, chopped
  • 1 tablespoon fresh dill, chopped
  • 3 small garlic cloves, minced
  • 1/2 teaspoon dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1.5 lbs salmon (or 4, 6-ounce filets)
  • 2 cups cooked quinoa (from 2/3 cup dry)
  • 1 cup cherry tomatoes, halved
  • 1 cup sliced cucumber
  • 1/2 cup diced red onion
  • 1/2 cup pitted Kalamata olives, halved
  • 1 green bell pepper, diced (about 1 cup)
  • 4 cups mixed greens
  • 1/2 cup crumbled feta cheese


For the tzatziki:

  1. Using a cheese cloth or clean dish towel, squeeze out any excess water from cucumber.
  2. In a small bowl, add cucumber, Greek yogurt, lemon juice, lemon zest, garlic, dill, mint, olive oil and salt, and whisk until combined.

For the salmon bowls:

  1. In a small mixing bowl, whisk together lemon juice, olive oil, oregano, dill, garlic, dijon mustard, honey, salt, and pepper until emulsified.
  2. In a shallow bowl or large Ziploc, add salmon and pour half of marinade over. Let marinate for 15-30 minutes in the refrigerator.
  3. Preheat oven to 325 degrees F and line baking sheet with parchment paper.
  4. In a medium mixing bowl, add cherry tomatoes, cucumber, red onion, kalamata olives and green bell pepper. Pour remaining marinade over top and toss to coat.
  5. Place salmon on parchment-lined baking sheet and discard excess marinade. Bake until medium or until fork inserted into center of filet flakes easily, about 18-22 minutes.
  6. To assemble bowls, evenly divide quinoa, mixed greens, tomato salad, salmon, and feta between bowls. Serve with a dollop of tzatziki.


  1. To cook quinoa: in a small pot, bring 2/3 cup rinsed quinoa and 1 1/3 cups water to a boil. Cover and reduce heat to low for 15 minutes (or follow cooking instructions on package).
  2. For meal prep: cook quinoa, make tzatziki, and assemble tomato salad ahead of time. You can also cook salmon one day in advance. The night of, simply assemble the bowls!
  3. You can cook salmon in advance but I would only let it marinate for an hour at the most.
  4. You can buy premade tzatziki at the store for a time-saver!
  • Prep Time: 40 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Oven
  • Cuisine: Greek