Baked Greek Salmon Bowls
by: claire cary
Meet your new favorite meal prep dinner recipe: Greek salmon bowls! They're packed with flavor, crisp veggies, perfectly seasoned baked salmon and a tahini dressing to top it off.
Ingredients
Salmon
- 1 ¼ pound salmon
- 5 tablespoons olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon lemon zest
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil or 1 tablespoon freshly chopped
- 1 teaspoon dried parsley or 1 tablespoon freshly chopped
- 1 teaspoon salt
- ½ teaspoon red pepper flakes
- ¼ teaspoon black pepper
Bowls
- 1 cup uncooked quinoa or rice
- 1 ½ cups grape or cherry tomatoes halved
- 3 mini cucumbers sliced
- 1 cup sliced red onion
- ½ cup feta cheese
- 1 batch tahini dressing click for recipe
- Optional: 1/2 cup hummus, olives, avocado, artichoke hearts, fresh parsley etc.
Instructions
- Whisk together all ingredients for the salmon marinade.
- Set aside about 1/3 cup and we'll use that to drizzle on top of the finished bowls.
- Add your salmon filets (skin side up) to a shallow bowl and pour the marinade on top.
- Marinate for at least 30 minutes, but an hour is best.
- Toward the end, preheat the oven to 400 Fahrenheit.
- Add the salmon to a baking sheet lined with parchment paper. Discarding the excess marinade.
- Bake for 12-15 minutes or until the salmon flakes easily with a fork. Bake time will depend on the thickness of the salmon as well as your personal preference.
- During the final few minutes, I like to turn the oven to broil so the top gets crispy. If you do this, just keep a close eye as broiling can lead to burning really quickly!
- Meanwhile, cook the quinoa according to package instructions. I like to cook it in bone broth or chicken broth for added flavor.
- Prep the other veggies/tahini dressing.
- When the salmon is done, assemble the bowls with a bed of quinoa, add the veggies, salmon, and drizzle with the remaining dressing from the marinade. I like to add hummus and then the tahini dressing, but olives are also great! Enjoy!
Notes
For dairy free, just swap the feta for a dairy free version or omit entirely!
I like mini cucumbers here, but you can use one large cucumber instead if you prefer. The mini ones just have a crunchier texture IMO!
Serving: 1bowl / Calories: 603kcal / Carbohydrates: 37g / Protein: 38g / Fat: 33g / Sodium: 869mg / Fiber: 4g / Sugar: 7g
