Easy Greek Salmon Bowl

This quick and easy Greek Salmon Bowl recipe comes together in less than a half hour and is loaded with fresh veggies and quinoa tossed in a tangy, herb filled balsamic vinaigrette. You can customize these bowls to suit your family’s taste or use up what you’ve got in the fridge!

 

You’ll Love This

• A nourishing dinner bowl uses a strategic list of ingredients to keep meal prep simple and dinner delicious. I especially love this Greek salmon recipe during the warmer months because they’re filling, but not too heavy! This recipe is also perfect for meal prep during a busy work week!
• If you loved this easy salmon bowl recipe be sure to try this Creamy Lemon Garlic Salmon Linguine if you’re a salmon lover. You’ll also want to check out this Easy 20 Minute Greek Orzo Salad or this 15 Minute Greek Pasta for more amazing Mediterranean flavors.

Ingredients and Substitutions

• Salmon – Salmon is a hearty fish, which means it will fill up your biggest eaters. My favorite is wild caught sockeye salmon. You could use cod or tilapia in its place.
• Olive Oil – The olive oil in this recipe is the base for our marinade which doubles as a dressing. For the best flavor, use an organic cold-pressed olive oil.
• Balsamic Vinegar – Balsamic vinegar is going to give this dish a deep, tangy flavor. If you’re out, you can sub white balsamic or white wine vinegar, but the taste will be slightly different.
• Fresh Dill – Fresh dill is going to add a sweet, bright flavor to balance out the rich salmon. You can use dried if you need to, but remember to use about ⅓ the amount when substituting dried herbs for fresh ones.
• Chopped Parsley – Parsley is more than a garnish, especially in this recipe! It’s adding an earthy, peppery flavor to keep this dressing grounded. Cilantro would work if you don’t have parsley on hand.
• Dried Oregano – I love to use dried herbs and fresh herbs together to really layer in that herbaceous flavor. Dried oregano pairs well with the parsley, but if you’re out, you can sub dried thyme or dried rosemary in its place.
• Dijon Mustard – For an extra bit of tang, a little Dijon mustard goes a long way. You can sub regular mustard, but it will change the flavor.
• Fresh Garlic – Freshly minced garlic is going to add a ton of flavor to your salmon and the dressing. You can use garlic powder, but remember, the conversion is about ⅛ teaspoon powder for one clove of fresh garlic.

Instructions

Add olive oil, balsamic vinegar, dill, parsley, oregano, garlic, and a couple pinches of salt and pepper to a mason jar. Shake until well combined and emulsified. Cover salmon with about 1/3 of a cup of the dressing mixture.

Bake for about 20 minutes or until the salmon is cooked through and flakes easily.

While the salmon is baking, cook the quinoa according to package directions. Then assemble the bowls dividing quinoa, artichoke hearts, tomatoes, cucumbers, olives, red onion, feta, and salmon between 4 bowls, then drizzle with remaining dressing.

Add baked salmon to the bowls and garnish with fresh parsley!

Tips

• Don’t preheat your oven for this Greek salmon bowl recipe! Baking salmon starting with a cold oven is the easiest way to get moist salmon every single time. Kiss those overcooked dry salmon dinners goodbye! The salmon cooks low and slow as your oven heats up for a perfectly flaky fillet.
• Choose your salmon wisely. There are lots of options. Fresh salmon should not smell like fish and it should look moist. Frozen salmon or previously frozen salmon, in most cases, is just as good as fresh, especially because most of the time it is flash-frozen shortly after being caught. Finally, you might want to check for sustainability and organic promises on wild-caught or farmed salmon.
• Thaw frozen fish slowly. I prefer to thaw frozen fish overnight (or for at least 8 hours) in the fridge. If you forgot to thaw your fish ahead of time, add cold water to a bowl, then add the frozen fish in it’s plastic package and place a small plate or something over top of the fish to keep it submerged. You can either run a thin stream of cold water over the bowl while thawing, or switch up the water every 20 minutes or so until the fish is thawed.
• Don’t leave frozen fish out at room temperature, or microwave it, or use warm water to thaw fish as this will start cooking the outside of the fish and ruin the texture.

FAQ

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