These Greek salmon quinoa bowls are perfect for a weeknight dinner and consist of marinated, buttery salmon, fluffy quinoa, fresh greens, and a savory Greek salad. Topped with feta cheese and homemade tzatziki, these bowls are guaranteed to be satisfying and nutritious!
The reason I love this recipe:
This recipe is inspired by the Mediterranean and features a bright lemon-herb marinade, juicy cherry tomatoes, crisp cucumbers, savory Kalamata olives, salty feta, and refreshing homemade tzatziki.
My love for Mediterranean cuisine has always been there, but after my honeymoon in Greece, I became even more passionate about it. Give me fresh tzatziki and feta cheese any day! I’m always looking for ways to bring vibrant flavors into the kitchen, and this recipe does just that.
The flavors in this bowl complement each other so well and it’s easy to prepare or even pre-prep. You can prepare the tzatziki, quinoa, and Greek salad in advance (think Sundays when you have a little extra time). Then, marinate the salmon on a weekday an hour before you want to eat for 15-30 minutes, bake it for 20 minutes, and then assemble your bowls!
Speaking of time-saving, you can also cook the salmon a day in advance and buy tzatziki from the store! Because, hey, life is busy, right?! As a working mom, I understand that. We need efficiency in the kitchen!
And have you noticed how family-friendly bowls are?! I have a picky toddler at home and with recipes like these, he can pick and choose which ingredients he likes, wants to try, and those he passes on. Offering, he chooses, we move on. Seriously, this is one of my favorite weeknight dinners to make. It’s hearty, satisfying, nutritious, and did I mention it’s delicious?!
Ingredients you need:
– Salmon: has a buttery, rich flavor that pairs well with citrusy flavors.
– Olive oil: used for marinating the salmon and highlighting the flavor of the tzatziki sauce.
– Lemon juice: provides the fresh acidity that complements the salmon well in both the marinade and tzatziki.
– Fresh oregano: a staple herb in Mediterranean cuisine. If you don’t have fresh oregano, you can also use dried.
– Fresh dill: has a savory taste that pairs perfectly with the salmon and is very aromatic.
– Garlic: adds a robust flavor to the marinade and tzatziki.
– Dijon mustard: adds a spicy, tangy flavor with a hint of heat that pairs well with the lemon juice in the marinade.
– Honey: adds a subtle sweetness to the marinade.
– Salt and pepper: important flavor enhancers.
– Quinoa: versatile grain with a nutty, slightly earthy flavor. You can use it as a substitute for rice if you prefer.
– Cherry tomatoes: adds a juicy, sweet flavor to the dish.
– Cucumber: adds a mild, refreshing flavor to the tzatziki that balances out the garlic and lemon flavors.
– Red onion: adds a spicy, pungent flavor, giving the dish a crunchiness and depth.
– Kalamata olives: provide a rich, slightly salty flavor. Kalamata olives are commonly used in Mediterranean cuisine.
– Green bell pepper: adds a nice crunch and a pop of color.
– Mixed greens: gives the bowls more volume and adds freshness and crunchiness.
– Crumbled feta: adds a creamy texture and a certain saltiness.
– Greek yogurt: the main ingredient of tzatziki, giving the dish a creamy consistency.
– Fresh mint: adds a fresh, savory flavor to the tzatziki.
Nutritional benefits of this recipe:
This dish is inspired by the Mediterranean and studies have shown that a Mediterranean diet is associated with several health benefits, such as a lower incidence of cardiovascular diseases and chronic illnesses, improved immune function, and a longer life expectancy. The Mediterranean diet is characterized by a high consumption of fruits and vegetables, legumes, whole grains, olive oil, and nuts.
Salmon, the main source of protein in this bowl, is a great source of lean protein, omega-3 fatty acids, vitamin D, B vitamins, selenium, potassium, and antioxidants. Quinoa, the starch or carbohydrate component of this meal, is a nutritious whole grain with high protein, fiber, folic acid, zinc, and magnesium content.
Equipment needed (affiliate links – I receive a small commission on purchases):
– Mixing bowl
– Whisk
How to make Greek salmon quinoa bowls:
Prepare the marinade. Whisk lemon juice, olive oil, oregano, dill, garlic, Dijon mustard, honey, salt, and pepper in a small mixing bowl until an emulsion forms. Coat the salmon. Place the salmon in a flat dish or large zip-top bag and pour half of the marinade over it. Let it marinate in the refrigerator for 15-30 minutes.
Cut the vegetables. Place cherry tomatoes, cucumber, red onion, Kalamata olives, and green bell pepper in a medium mixing bowl. Pour the remaining marinade over them and mix well.
Prepare the tzatziki. Grate the cucumber and press out excess water with a cheese cloth or clean dish towel. Combine cucumber, Greek yogurt, lemon juice, lemon zest, garlic, dill, mint, olive oil, and salt in a small bowl and whisk until well combined.
Bake the salmon and assemble the bowls. Place the salmon on a baking sheet lined with parchment paper, remove excess marinade, and bake at 325°F until medium or until a fork inserted into the center of the fillet flakes easily, about 18-22 minutes. To assemble the bowls, distribute quinoa, mixed greens, tomato salad, salmon, and feta evenly among the bowls. Serve with a dollop of tzatziki.
Expert tips:
– How to cook quinoa: In a small pot, bring 2/3 cup rinsed quinoa and 1 1/3 cups water to a boil. Cover and reduce heat to low for 15 minutes (or follow the cooking instructions on the package).
– For meal prep: Cook quinoa, make tzatziki, and assemble tomato salad in advance. You can also cook the salmon a day in advance. Just assemble the bowls in the evening! You can marinate the salmon up to one hour before cooking.
– Buy ready-made tzatziki from the store to save time!
Storage and preparation:
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. For meal prep: Cook quinoa, assemble Greek salad, and prepare tzatziki in advance and store them in separate containers. You can also cook the salmon a day in advance (but I prefer to cook it fresh on the day of!). Cook the salmon in the evening and assemble your bowls! The salmon can be marinated up to 1 hour before cooking.
Recipes that pair well with this dish:
– Air Fryer Zucchini Chips
– Slow Cooker Greek Baked Beans
– Air Fryer Cauliflower
– Air Fryer Garlic Bread
For more quinoa inspiration, check out my other recipes below:
– Mediterranean Steak Grain Bowl
– Vegan Chickpea Burgers
– Middle Eastern Spiced Quinoa Salad with Eggplant and Pomegranate
– Ancient Grain Bowl
– Veggie Burger with Mushrooms and Black Beans
If you enjoyed this recipe, please leave a comment and give it a 5-star rating below. If you make it, share it on Instagram and tag me @karalydonrd, and I’ll share it with my followers! If you want to save this recipe for later, be sure to pin it on Pinterest!
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