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Easy Herb and Garlic Greek Salmon Bowls

5 from 2 reviews

These quick and easy Greek Salmon Bowls come together in less than a half hour and are 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!

Ingredients

Scale
  • 1 pound salmon fillet
  • 5 tablespoons olive oil
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons fresh chopped dill
  • 2 tablespoons fresh chopped parsley + more for garnish
  • 2 teaspoons dried oregano
  • 1 teaspoon Dijon mustard
  • 2 cloves garlic, finely minced
  • Kosher salt
  • fresh cracked pepper
  • 3/4 cup uncooked quinoa
  • 1 (15 oz.) can artichoke hearts
  • 1 cup halved grape tomatoes
  • 1 cup sliced English cucumber
  • 1 cup pitted assorted olives
  • 1/2 cup thinly sliced red onion
  • 4 oz. feta cheese, crumbled
  • Easy Lemon Dill Yogurt Sauce

Instructions

  1. 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.
  2. Place salmon into a shallow baking dish or on a baking sheet.
  3. Cover salmon with about 1/3 of a cup of the dressing mixture.
  4. Place in the oven and then turn the oven on and set to 400 degrees. Baking salmon starting with a cold oven is the secret to getting perfectly moist salmon every time.
  5. Bake for about 20 minutes or until the salmon is cooked through and flakes easily.
  6. While the salmon is baking, cook the quinoa according to package directions. Fluff with a fork, drizzle with olive oil, and season with salt and pepper if desired. Then pop it in the fridge to cool.
  7. Once the salmon is baked, assemble bowls dividing quinoa, artichoke hearts, tomatoes, cucumbers, olives, red onion, feta, and salmon between 4 bowls. Drizzle with remaining dressing.
  8. Cut salmon into 4 pieces and add it to the bowls. Garnish with fresh parsley and drizzle with Dill Yogurt Sauce if desired.

Notes

  • 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.

Keywords: salmon bowl recipe, Greek salmon salad