I have to say, I think this Greek Salmon Bowl is one of my favourite meals! It combines everything I love - salmon (I love all kinds of fish), greek salad with a slightly vinegar dressing and feta, 'cause who doesn't like cheese. Aside from the endless flavours this meal contains, it's also easy to make, so it's a perfect weeknight dinner.
Every weekend I try to do a bit of meal prep for the week ahead to keep me on track to eat healthy and to expedite busy weeknight cooking. One ingredient I always make ahead and have in the fridge is a type of grain - sometimes it's farro, sometimes bulgur, but most often I make quinoa. I usually make a pot on the weekend and use it throughout the week as a side or in salads. In this Greek Salmon Bowl, the quinoa increases the dish's protein levels and stretches the salmon (this way there are leftovers - I'm trying to be cost effective and cook less!). If you don't want to take the time or the additional step to make the quinoa, you don't have to, the bowl is still amazing with just salmon. If you meal prep or are able to take the extra time, I do recommend adding the quinoa as it adds more protein and some added crunch, or texture.
Another reason why I love this Greek Salmon Bowl is it's versatility. If you don't have wild salmon, or it's not in season (mine was flash frozen when it was in season), don't worry, you can easily make this bowl by substituting the salmon with a chicken breast or even a pork loin, both go well with the marinade. You could also keep it vegetarian with just quinoa. Or if it's too hot to turn on the oven, no problem, use the grill. Like I said, it's totally up to you and your family how you customize the recipe.
I hope you enjoy this quick, yet AMAZING weeknight Greek Salmon Bowl! As always, let me know in the comments below what you think, or share any photos on Instagram at #mykuratedlife .
Take care,
Krista xo
Greek Salmon Bowl
makes 4 bowls
Ingredients
1 boneless fillet of salmon (I used half of a large wild BC Sockeye Salmon fillet)
3/4 cup raw quinoa (optional)
1 pint grape tomates, halved
9 persian cucumbers (minis), cut into 1" pieces
1 yellow pepper, cut into 1" pieces
1 orange pepper, cut into 1" pieces
1/4 red onion, very thinly sliced
1 clam shell of baby arugula, washed and rinsed
1-2 avocados, pitted and cut into chunks
1/4 cup feta, crumbled
1 lemon cut into wedges (use the lemon you zest for the marinade and dressing below), garnish
For The Marinade (you don't need a lot)
2 garlic cloves, minced
1 tsp oregano, dried
salt and pepper
zest of 1/2 lemon (zest the second half of the lemon too - it will be used later in the dressing)
3 tablespoons extra virgin olive oil
For The Dressing
1 garlic clove, grated
1/2 teaspoon oregano, dried
salt and pepper
zest of 1/2 lemon (see note in marinade recipe above)
2 tablespoons red wine vinegar
1 teaspoon dijon mustard
3 tablespoons good quality extra virgin olive oil (I use 2 tablespoons as I prefer a vinegary greek dressing, use 3 tablespoons if you like a less acidic dressing)
1 teaspoon honey* (optional, I don't use this as I like acidic dressings, use if you would like a sweeter dressing)
Method
If adding quinoa to Greek Salmon Bowl, place quinoa into a sieve. Rinse raw quinoa with tap water until the water under the quinoa runs clear. Add wet quinoa and 1.5 cups of water to a small pot and bring to a boil. Once boiled, reduce heat to simmer, place lid on pot and let cook for 17 minutes. Remove lid and fluff quinoa with a fork, all of the water should be absorbed. Allow quinoa to cool before use. This step can be done ahead of time. Refrigerate quinoa until ready to use.
In a large zip top bag mix together the garlic cloves, oregano, salt and pepper, lemon zest and olive oil. Add salmon and gently massage with marinade. Let salmon sit for 30 minutes (if using chicken or pork allow to marinate for up to 1 hour).
In the meantime pre-heat oven to 350 degrees and prepare the vegetables, then place into a large bowl - tomatoes, cucumbers, yellow and orange peppers, and red onion.
After 30 minutes, remove salmon from marinade and place on a parchment lined baking sheet. Bake for 17 -20 minutes depending on how thick your fillet is. You want the salmon to easily flake away with a fork, but not have a white top (this means the fish is overcooked and all of the natural healthy fats have risen to the top) .
While salmon is baking, prepare the dressing. In a small mason jar add the grated garlic, oregano, salt and pepper, lemon zest, red wine vinegar, dijon mustard and extra virgin olive oil (add honey here as well if using). Add lid to mason jar and shake until dressing has come together, or emulsified. Pour 1/2-3/4 of dressing over cut vegetables and stir to coat. Add more dressing if needed. Any extra dressing can be placed in the refrigerator for later use or drizzled over top of bowl.
Once salmon is cooked, allow it to rest for 10 minutes, then remove from skin and cut into 4-6 portions (this will depend on the size of your fillet).
Cut avocado. You don't want to do this too far in advance of serving as it will oxidize when exposed to air, turning brown.
To Assemble Bowls
Add a healthy handful of baby arugula to the base of each bowl. Top the arugula with about 1/4 cup of quinoa per bowl. Add dressed vegetables and avocado cubes, then place 1 portion of salmon on top. Sprinkle each bowl with 1 tablespoon of crumbled feta. Add fresh cracked black pepper and a lemon wedge to serve. If you love dressing, you can add a little extra drizzle over top just before serving!
