Quinoa & Greek Salad Salmon Bowls
These Quinoa & Greek Salad Salmon Bowls are such a fun and tasty choice for a customizable, nutritious, and easy weeknight dinner! They combine light and fluffy quinoa, fresh veggies, salty olives and feta, flavorful fish, and creamy dressing. With the option for everyone to build their own bowl, everything can be added to taste which makes them a total crowd-pleaser!
Simply prepare the toppings, cook the quinoa and fish, and combine!
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RECIPE NOTES:
Why We Love This Recipe: We love this recipe because it is so darn easy to prepare! It packs in a ton of nutrition too, from fiber and vitamins in the quinoa and veggies to protein and omega 3s in the salmon. As a household of 2, we absolutely love that we can prepare all of the components on the first night, then easily assemble leftover bowls in the following days!
All The Toppings Are To Taste: While the measurements for the quinoa and fish parts of the recipe are precise amounts to make 6 servings, the toppings and dressing are all added to taste! (I bet some of them are already in your refrigerator. 🙂)
Make It Vegetarian: These bowls are also incredibly delicious without the fish if you’re a vegetarian. Feel free to load up on extra feta, olives, and dressing to make it more filling! Personally, I really love preparing the vegetarian version as an easy meal prep for lunch bowls at the start of the week.
Components & Storage: If you plan to save follow-up servings to enjoy as leftovers, simply store all of the components separately in the refrigerator. (We use a variety of large, medium, and small glass containers.) This way everything stays super fresh, and you can assemble your leftover bowls just before consuming them! If possible, give the ingredients (especially the quinoa) a few minutes to come to room temperature for the ideal texture!
INGREDIENT NOTES:
Quinoa
Quinoa: We love using a tricolor-style quinoa that includes white, black, and red quinoa! We also love choosing an option that cooks in about 15 minutes…This way it’s almost perfectly in sync with the cooking time for the salmon.
Greek Salad Toppings
Grape Tomatoes, Cucumber, & Red Bell Pepper: The tomatoes, cucumber, and bell pepper all add freshness and crunch.
Kalamata Olives & Feta Cheese Crumbles: The olives and cheese add crucial saltiness, fat, and flavor.
OPTIONAL – Red Onion: In a traditional Greek salad, you would also include red onion; an ingredient people either love or hate! I’m personally not a fan, so I never add this, but my husband definitely enjoys a small amount!
Salmon
Salmon: We used Atlantic salmon. Simply pat it dry, rub the spice mixture on top, and bake! The bake time will vary slightly depending on how thin or thick your filet is, so be sure to cut into it with a fork to check that it’s cooked through.
Smoked Paprika, Dill, Lemon Pepper, & Garlic Powder: This spice mixture that is spread atop the fish is SO flavorful! The paprika stands out especially, and really complements the flavors of the rest of the dish.
Salt & Black Pepper: These are stirred in with the rest of the spice mix to taste! (We used finely ground sea salt.)
Dressing
Green Goddess Dressing: The dressing adds much-needed creaminess and ties the whole dish together! Feel free to start small, and add more as needed to taste. We used this one and I highly recommend it!
Kitchen Equipment:
- Knife & Cutting Board
- Small Bowl
- Baking Sheet
- Aluminum Foil
- Medium-Large Pot
Servings: Approx. 6 Bowls
Ingredients:
QUINOA
- 2 1/4 Cups Tricolor Quinoa, dry
GREEK SALAD TOPPINGS, TO TASTE
- Grape Tomatoes, sliced into halves or thirds
- Cucumber, diced into small cubes
- Red Bell Pepper, diced into small cubes
- Kalamata Olives, halved
- Feta Cheese Crumbles
SALMON
- 1.5 lb Salmon Filet
- 2 Teaspoons Smoked Paprika
- 1 Teaspoon Dried Dill
- 1 Teaspoon Lemon Pepper Seasoning, or equivalent
- 1/2 Teaspoon Garlic Powder
- Salt & Black Pepper, generously to taste
DRESSING, TO TASTE
- Green Goddess Dressing, or equivalent
Directions:
PREP THE VEGGIES, FISH, & QUINOA
Slice the tomatoes, dice the cucumber and bell pepper, halve the olives, and set all aside
Line a baking sheet with aluminum foil, and place the salmon, skin-side down, onto it
Pat the salmon dry with paper towels
Stir the spices + the salt and pepper together, then evenly rub the mixture over the top of the salmon
Preheat the oven to 375º for the fish, and begin cooking the quinoa according to the package instructions
COOK THE SALMON
Bake the salmon on the middle rack of the oven for 20-25 minutes, or until fully cooked through (depends on the thickness of your filet!)
While the salmon is baking, keep an eye on the quinoa
Remove both the fish and quinoa from heat once cooked, and set aside
COMBINE & SERVE
In a bowl of choice, add quinoa, Greek salad toppings, fish, and dressing in amounts to your taste
Mix, taste test, and adjust any quantities as needed
Enjoy!
[Store all leftovers airtight in the refrigerator.]
