Greek Salmon

• 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:

• 1 tablespoon lemon zest
• 1/8 cup lemon juice
• 1/8 cup red wine vinegar ( or sub AC vinegar)
• 1/4 cup olive oil
• 1 garlic clove, finely minced
• 1 teaspoon dried oregano (or 1 tablespoon fresh oregano)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• optional: 1/2 teaspoon dijon mustard, 1 tablespoon capers