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This healthy Salmon Bowl is quick and easy and full of delicious Greek flavors.
Seasoned, pan-seared salmon is nestled over greens and rice with Greek olives, tomatoes, cucumbers, fresh herbs ( like dill or mint) and a dollop of tzatziki.
Then the whole thing is drizzled with a lemony greek dressing. YUM! Just what I’ve been craving lately.
Greek Salmon Rice Bowls | Video
Table of Contents
Greek Salmon Bowl Ingredients
- Salmon. Use skinless salmon, or sub other fish or tofu!
- Rice. Basmati rice, or sub another cooked grain ( quinoa, freekeh, farro, etc.), or skip it and serve over greens.
- Veggies. Use cucumber or radishes, cherry or grape tomatoes or cooked beets!
- Tzatziki. Use store-bought tzatziki or make homemade tzatziki!
- Olives. Greek olives or kalamata.
- Microgreens and fresh herbs ( mint, dill or flatleaf parsley)
- Lemony Greek Dressing. You could also drizzle with olive oil, lemon, salt and pepper but the dressing is good!
- Optional Additions. Avocado, feta, nuts or seeds.
***See the recipe card for full details.
How to make Greek Salmon Bowl
Step one: Cook the rice and make the Greek dressing.
Step Two: Season and pan-sear the salmon.
Step Three: Prep the veggies and assemble the bowls.
Step Four: Drizzle with the Lemony Greek Dressing and Serve!
Yes. The salmon and rice can be cooked ahead and chilled and the whole bowl can be served chilled. The dressing can be made ahead. All will keep 3-4 days in the fridge.
Yes. A good idea if you want to double or triple the recipe! See recipe notes.
Substitute crispy tofu or crispy spiced chickpeas!
No. As far as I know, salmon does not live in the warm waters of the Mediterranean Sea.
- 8–12 ounces salmon (skinless), cut into bite-sized pieces
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2–1 teaspoon paprika
- 1/2 teaspoon Chili flakes (Aleppo or Urfa Biber is good here)
- 1/2 teaspoon dried thyme ( or rosemary, sage, Italian seasoning)
- 1–2 tablespoons olive oil
Bowl Ingredients (enough for 2 large bowls)
- 2 cups cooked rice (basmati, or other cooked grain, or cooked cauliflower rice)
- 1 cup cherry or grape tomatoes, cut in half (or sub-cooked beets, diced)
- 1 cup cucumber, diced
- 1/2 cup olives- kalamata, or greek
- 1–2 cups greens – arugula, spinach, romaine, etc.
- 1/2 cup tzatziki (or hummus) store-bought or homemade
- optional additions: fresh herbs (mint, dill or Italian parsley), feta, avocado, micro greens, pickled onions
Lemony Greek Dressing:
- Set the rice to cook and make the Greek Dressing (just whisk together in a small jar or bowl).
- Cut salmon and sprinkle with salt, pepper and all the spices.
- Cook Salmon: Heat oil in a large skillet over medium heat. Once hot, sear the seasoned salmon for a few minutes. Feel free to add more paprika if you want more color. Turn oven to sear the other side. Turn heat off. (See notes for baking.)
- Assemble Bowls: Divide the rice (warm or chilled) between bowls. ( Shallow bowls work nicely here.) Divide and arrange the greens, cucumbers, olives, tomatoes, salmon (warm or chilled) and a dollop of tzatziki. Sprinkle with fresh herbs, microgreens, avocado, etc, or your choice of toppings.
- Spoon a few tablespoons of dressing over the whole bowl, including the salmon.
Feel free to use other fish or tofu, seasoning the same way. Seasoned, pan-seared chickpeas would work too.
If making for a large group, bake the salmon. Toss salmon carefully with olive oil, coating well, then sprinkle with salt and spices. Aim for 3/4 teaspoons salt per pound of salmon. Spread out on a parchment-lined sheet pan, and bake in a 350F oven until cooked through. Broil for a couple of minutes. Salmon can be served warm or chilled.
- Serving Size: 1 bowl
- Calories: 534
- Sugar: 4.4 g
- Sodium: 1111.3 mg
- Fat: 23 g
- Saturated Fat: 3.9 g
- Carbohydrates: 51.3 g
- Fiber: 3.3 g
- Protein: 32.7 g
- Cholesterol: 60.7 mg
Keywords: Salmon bowl, Mediterranean salmon bowl, greek salmon bowl, salmon rice bowl,