Description
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!
Ingredients
Scale
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
Instructions
For the tzatziki:
- Using a cheese cloth or clean dish towel, squeeze out any excess water from cucumber.
- 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:
- In a small mixing bowl, whisk together lemon juice, olive oil, oregano, dill, garlic, dijon mustard, honey, salt, and pepper until emulsified.
- In a shallow bowl or large Ziploc, add salmon and pour half of marinade over. Let marinate for 15-30 minutes in the refrigerator.
- Preheat oven to 325 degrees F and line baking sheet with parchment paper.
- 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.
- 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.
- To assemble bowls, evenly divide quinoa, mixed greens, tomato salad, salmon, and feta between bowls. Serve with a dollop of tzatziki.
Notes
- 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).
- 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!
- You can cook salmon in advance but I would only let it marinate for an hour at the most.
- 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