Grilled Salmon Tzatziki Bowls- a fast and delicious weeknight meal loaded up with healthy veggies over a bed of optional grains topped with creamy Tzatziki Sauce. A healthy flavorful Greek-inspired dinner, perfect for summer!
Green was the silence, wet was the light, the month of June trembled like a butterfly.
If you’re a fan of wild salmon, here’s a dinner idea that I think you will love- Grilled Salmon Tzatziki Bowls! These Greek-inspired bowls are loaded up with healthy veggies then topped with a cool creamy tzatziki sauce. Serve in a bowl over grains and greens…. healthy and divine!
Oh, and did I mention, fast? And to make this even more simple, you could purchase store-bought tzatziki– and save a step. I won’t judge! Trader Joes has one that is pretty good!
Quinoa is a fast grain to cook, so that goes on the stove as well while the grill heats up. Once the grill is hot, it really only takes a few minutes. And there’s very little cleanup… no sheet-pan to wash, no skillet to scrub, no baking dish to soak- saving much time after dinner I’m finding. Plus, it’s glorious being outside right now. So dust off the grill and get it ready for summer!
Preheat your grill.
Thinly slice or grate the cucumber. Chop up the fresh dill.
Save the leftover tzatziki sauce for the week – I know you’ll find a hundred uses.
Once the grilling is done, assemble the Grilled Salmon Tzatziki Bowls.
Baby kale, arugula, little gems, spinach, mesclun or even romaine will work. Give a little drizzle of olive oil and lemon.
Of course, you can always leave off the grains and load up on greens and veggies.
For grilled veggies try- eggplant, tomatoes, zucchini, onions, peppers or even asparagus.
For fresh veggies- the sky is the limit – cucumber, tomato, radish, cabbage, grated carrots or beets or sprouts.
How delicious does this look? Trust me, it tastes good too. 🙂
Happy grilling friends!Print
Grilled salmon served over optional quinoa ( or rice) with greens, grilled vegetables, fresh veggies and Tzatziki Sauce. Feel free to substitute chicken or tofu for the salmon ( see notes). If going grain-free, leave out the quinoa and add more grilled veggies.
Go here to get the Tzatziki Sauce Recipe!
Optional Bowl Additions:
Cooked Quinoa or rice, arugula or other greens, grilled veggies like tomatoes, eggplant, peppers, or zucchini.
Add any fresh veggies you like- radishes, cucumber, tomatoes, sprouts
Garnish with olive oil, lemon, and fresh herbs.
Preheat heat grill to medium high.
Set 1 cup quinoa or rice to cook on the stove, according to directions. (Quinoa only takes 15-20 minutes)
Make the optional Tzatziki Sauce, or use store-bought.
Place salmon on the grill, along with any other veggies you choose to grill ( brush with olive oil, salt and pepper). Grill salmon on both sides for 3-4 minutes, shorter or longer depending on thickness of the cut. Grill the lemon, open side down, until good grill marks appear. (You will use the grilled lemon to squeeze over the salmon be fore serving.)
When veggies and salmon are done, assemble the 2 bowls.
Divide quinoa among two bowls. Top with a handful of greens. Add any fresh veggies you like and drizzle with a little olive oil and sprinkle with salt. Arrange the grilled vegetables and salmon over top. Squeeze the grilled lemon over the whole bowl. Spoon a few generous spoonfuls of tzatziki sauce over top the salmon. Scatter with fresh dill or other herbs.
Pour your self a glass of white wine. Enjoy.
Feel free to substitute grilled chicken or tofu for the salmon, adjusting grilling times. Leave the grains off if going grain-free and add more grilled veggies.
Try grilling half lemons, using them to garnish the finished dish.
You can also bake the salmon 350 or 375 F 10-15 minutes depending on thickness and desired done-nesss.
Keywords: Grilled Salmon Tzatziki Bowl, Grilled salmon recipes, Grilled Salmon Greek, Greek salmon bowl, Greek salmon