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.
~Pablo Neruda~
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!
If you are game, this homemade Tzatziki sauce only takes about 15 minutes to make and you can do this while the fish is grilling. But of course, store-bought Tzatziki is fine in a pinch!
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.
Top with the grilled salmon and the tzatziki sauce. Season the plate with salt, pepper and fresh lemon. Scatter with fresh herbs.
How delicious does this look? Trust me, it tastes good too. 🙂
Happy grilling friends!
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Grilled Salmon Tzatziki Bowl
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 2
- Category: Fast and Healthy Dinner
- Method: Grilled
- Cuisine: Mediterranean
Description
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.
Ingredients
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.
Instructions
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)
Brush salmon with olive oil and season with salt and pepper. Set aside.
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.
Notes
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.
The tzatziki serves 6-8, while the bowls serve 2- so you will have extra tzatziki to spoon into wraps and over salads during the week.
Keywords: Grilled Salmon Tzatziki Bowl, Grilled salmon recipes, Grilled Salmon Greek, Greek salmon bowl, Greek salmon
We are trying to hang onto beautiful fall weather by grilling lots of our meals. This is a winner! We grilled the salmon with eggplant and zucchini. we had quinoa, arugula, cherry tomatoes and the delicious tzatziki for our bowls. The grilled lemon added a nice touch. I used all yogurt instead of half sour cream for the tzatziki. Thank you Sylvia!
★★★★★
Great that you are still able to BBQ! Thanks again Teresa, appreciate your comment and rating. Have a great weekend!
This recipe was delicious! The kids ate all of it and it was super simple to make! Thanks for this great recipe!
★★★★★
Oh Im so glad to hear it! Thanks for the comment! xo
This was so darn delicious and simple. This recipe was simple enough for one of our dinners while car camping. The whole group completely loved it. What a great combination of flavors. So fresh and vibrant. Loved how the tzatziki tied everything together. So delicious! Thanks a million!!!
★★★★★
Thank you Tommy, appreciate the comment and the rating. So happy your group enjoyed!
This was absolutely delicious in every way. A great, light summer dinner. I subbed jasmine rice for the quinoa as I was all out and it worked perfectly. Thanks so much for sharing!