Perfect for a weeknight, make-ahead dinner, these Greek salmon quinoa bowls feature marinated, buttery salmon, fluffy quinoa, fresh greens, and a zesty Greek salad. Topped off with feta cheese and homemade tzatziki, these bowls are sure to satisfy and nourish!
Why I Love This Recipe
This recipe is Mediterranean inspired, boasting a bright lemon-herb marinade, juicy cherry tomatoes, crunchy cucumbers, rich Kalamata olives, salty feta, and a refreshing homemade tzatziki.
My love for Mediterranean food has always been there but I definitely fell deeper for it after honeymooning in Greece. Give me all the fresh tzatziki and feta!
I’m always looking for ways to bring vibrant flavors into the kitchen and this recipe does just that.
The flavors in this bowl pair together so well and it’s simple to make or even be prepped ahead of time. You can make the tzatziki, quinoa, and Greek salad ahead of time (think: Sunday when you have a little more time to spare). Then on a weeknight, an hour before you want to eat, marinate the salmon for 15-30 minutes, bake it for 20, and then assemble your bowls!
Speaking of time-savers, you could also cook the salmon one day in advance too and buy store-bought tzatziki! Cause, hey, life is busy, right?! As a working mama, I get it. We need efficiencies in the kitchen!
And have you noticed how family-friendly bowls are?! I’ve got a selective toddler at home and with recipes like these he can choose which components he likes, which he wants to try, and which he’s going to pass on. I present. He chooses. We move on.
Seriously this is one of my favorite dinners to whip up during the week. It’s hearty, satisfying, nourishing, and did I mention delicious?!
Ingredients You’ll Need
Notes on Ingredients
salmon: has a buttery, rich flavor and pairs well with citrus tastes.
olive oil: used to marinate the salmon and to enhance the flavor of the tzatziki sauce.
lemon juice: provides the bright punch of acidity that compliments the salmon nicely in both the marinade and tzatziki.
fresh oregano: a staple herb in Mediterranean cooking. If you don’t have fresh oregano, dried can work.
fresh dill: has a tangy flavor that compliments the salmon perfectly and is highly aromatic.
garlic: adds a punch of flavor to the marinade and tzatziki.
Dijon mustard: adds a tangy, sharp flavor with a bit of spice and pairs well with the lemon juice in the marinade.
honey: provides a subtle sweetness to the marinade.
salt and pepper: essential flavor enhancers.
quinoa: versatile grain that has a nutty, slightly earthy flavor. You can substitute for rice if you prefer.
cherry tomatoes: adds a juicy, sweet taste to the dish.
cucumber: provides a mild and refreshing taste to the tzatziki that balances out the garlic and lemon.
red onion: sharp, pungent flavor, adds crunch and depth to the dish.
Kalamata olives: add a rich, slightly salty taste. Kalamata olives are used commonly in Mediterranean cuisine.
green bell pepper: gives a nice crunch and pop of color.
mixed greens: bulk up the bowls and adds more freshness and crunch
crumbled feta: contributes a creamy texture and some saltiness.
Greek yogurt: the primary ingredient to the tzatziki that adds a creamy texture to the dish.
fresh mint: adds a bright and sharp flavor to the tzatziki.
Nutrition Benefits of This Recipe
This dish is Mediterranean inspired and studies have found that a Mediterranean diet is associated with several health benefits like reduced incidences of cardiovascular outcomes and chronic diseases, improved immune function, and increased longevity. Mediterranean diets are characterized by a high intake of fruits and vegetables, legumes, whole grains, olive oil, and nuts.
Salmon, the main protein source of 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 carb component of this meal, is a nutritious whole grain that is high in protein, fiber, folate, zinc, and magnesium.
Equipment You’ll Need (affiliate links – if you make a purchase I receive a small commission)
How to Make Greek Salmon Quinoa Bowl
- Prepare marinade. Whisk together lemon juice, olive oil, oregano, dill, garlic, Dijon mustard, honey, salt, and pepper in a small mixing bowl until emulsified.
- Coat salmon. In a shallow bowl or large Ziploc, add salmon and pour half of marinade over. Let marinate for 15-30 minutes in the refrigerator.
- Chop veggies. In a medium mixing bowl, add cherry tomatoes, cucumber, red onion, Kalamata olives and green bell pepper. Pour remaining marinade over top and toss to coat.
- Prepare tzatziki. Grate cucumber and squeeze out any excess water using a cheese cloth or clean dish towel. Add cucumber, Greek yogurt, lemon juice, lemon zest, garlic, dill, mint, olive oil and salt to a small bowl and whisk until combined.
- Bake salmon and assemble bowls. Place salmon on parchment-lined baking sheet, discarding excess marinade, and bake at 325 degrees F until medium or until fork inserted into center of filet flakes easily, about 18-22 minutes. To assemble bowls, evenly divide quinoa, mixed greens, tomato salad, salmon, and feta between bowls. Serve with a dollop of tzatziki.
Expert Tips
- 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 cooking instructions on package).
- To meal prep: cook quinoa, make tzatziki, and assemble tomato salad ahead of time. You can also cook salmon one day in advance. The night of, simply assemble the bowls!
- The salmon can be cooked in advance but I would only let it marinate for an hour at the most.
- Buy premade tzatziki at the store for a time-saver!
Storage and Preparation
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
For meal prep: cook quinoa, assemble Greek salad, and make tzatziki ahead of time and store in separate containers. You can also cook the salmon one day in advance too (but I prefer cooking mine fresh the day of!). The night of, simply cook the salmon and assemble your bowls! Salmon can be marinated up to 1 hour in advance of cooking.
Recipes That Pair Well
For more quinoa inspiration, check out my other recipes below!
Mediterranean Steak Grain Bowl
Middle Eastern Spiced Quinoa Salad with Eggplant and Pomegranate
Mushroom Black Bean Veggie Burger
If you like this recipe, please be sure to comment and give it a 5 star rating below. If you make it, share it on Instagram and tag me @karalydonrd and I’ll re-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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Description
Perfect for a weeknight, make-ahead dinner, these Greek salmon quinoa bowls feature marinated, buttery salmon, fluffy quinoa, fresh greens, and a zesty Greek salad. Topped off with feta cheese and homemade tzatziki, these bowls are sure to satisfy and nourish!
For the tzatziki (adapted from Love and Lemons):
- 1/2 cup finely grated cucumber
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
- 1 garlic clove, minced or grated
- 1 tablespoon chopped dill
- 1 tablespoon chopped mint
- 1/2 tablespoon olive oil
- 1/4 teaspoon salt
For the salmon bowls
- 1/4 cup lemon juice (from 1 large or 1.5 small to medium lemons)
- 1/2 cup olive oil
- 2 tablespoons fresh oregano, chopped
- 1 tablespoon fresh dill, chopped
- 3 small garlic cloves, minced
- 1/2 teaspoon dijon mustard
- 1 teaspoon honey
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1.5 lbs salmon (or 4, 6-ounce filets)
- 2 cups cooked quinoa (from 2/3 cup dry)
- 1 cup cherry tomatoes, halved
- 1 cup sliced cucumber
- 1/2 cup diced red onion
- 1/2 cup pitted Kalamata olives, halved
- 1 green bell pepper, diced (about 1 cup)
- 4 cups mixed greens
- 1/2 cup crumbled feta cheese
For the tzatziki:
- Using a cheese cloth or clean dish towel, squeeze out any excess water from cucumber.
- In a small bowl, add cucumber, Greek yogurt, lemon juice, lemon zest, garlic, dill, mint, olive oil and salt, and whisk until combined.
For the salmon bowls:
- In a small mixing bowl, whisk together lemon juice, olive oil, oregano, dill, garlic, dijon mustard, honey, salt, and pepper until emulsified.
- In a shallow bowl or large Ziploc, add salmon and pour half of marinade over. Let marinate for 15-30 minutes in the refrigerator.
- Preheat oven to 325 degrees F and line baking sheet with parchment paper.
- In a medium mixing bowl, add cherry tomatoes, cucumber, red onion, kalamata olives and green bell pepper. Pour remaining marinade over top and toss to coat.
- Place salmon on parchment-lined baking sheet and discard excess marinade. Bake until medium or until fork inserted into center of filet flakes easily, about 18-22 minutes.
- To assemble bowls, evenly divide quinoa, mixed greens, tomato salad, salmon, and feta between bowls. Serve with a dollop of tzatziki.
Notes
- 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 cooking instructions on package).
- For meal prep: cook quinoa, make tzatziki, and assemble tomato salad ahead of time. You can also cook salmon one day in advance. The night of, simply assemble the bowls!
- You can cook salmon in advance but I would only let it marinate for an hour at the most.
- You can buy premade tzatziki at the store for a time-saver!
- Prep Time: 40 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Oven
- Cuisine: Greek
