This easy Greek salmon rice bowl recipe is fresh, satisfying, and perfect for busy weeknights. Juicy roasted salmon, fluffy rice, and Mediterranean-inspired toppings come together in a healthy salmon rice bowl you’ll want on repeat.
Love quick, healthy, and delicious seafood recipes try this reader favorite Mediterranean Cod and this easy Shrimp and Cauliflower Sheet Pan dinner.
If you’re looking for a healthy dinner you’ll actually want to make on repeat, this Greek salmon bowl is it. Think perfectly roasted salmon topped with fresh dill and garlic, served over warm rice with a quick marinated tomato-cucumber salad, briny olives, and creamy tzatziki. It’s simple, it’s satisfying, and once you’ve made it once, you’ll have it down for life. This is the kind of recipe you keep in your back pocket for busy weeknights, easy meal prep, or when you just want something fresh and flavorful without overthinking dinner.
You'll Love this Recipe
- Full of flavor, low effort – Dill, garlic, and lemon bring the salmon to life with almost no work.
- Meal prep friendly – Make salmon, rice, and toppings ahead for quick weekday lunches or dinners.
- Nutritious & balanced – Protein, healthy fats, and fiber-rich veggies in every bowl. A Mediterranean bowl dream!
- Versatile – Serve with rice, quinoa, cauliflower rice, or greens!
Let's Get Cooking!
Ingredients You'll Need for Salmon Rice Bowls:
Detailed measurements and ingredients can be found within the recipe card at the end of this post.
- Salmon – I prefer wild-caught salmon for the best flavor and nutrition. Look for thick filets, ideally cut from the center, so they cook evenly and stay moist.
- Tomatoes & Cucumbers – Grab the best seasonal produce you can find. If you’re like me and your garden is bursting with tomatoes and cucumbers, this is the perfect way to use them.
- Fresh Dill – Essential for that bright, herby Greek flavor. Fresh is a must here — it’s the backbone of both the salmon and the tzatziki.
- Greek Yogurt – Use thick, full‑fat Greek yogurt for the creamiest tzatziki. Low-fat works in a pinch, but you’ll miss that luxurious texture.
- Rice – I love basmati rice for rice bowls — it’s light, fluffy, and a great canvas for all the bold flavors in this dish. You can swap in quinoa or farro if you prefer.
- Kalamata Olives & Feta – These bring briny, salty, tangy pops to balance the creamy and fresh elements of the bowl.
- Garlic & Lemon – Fresh garlic is non‑negotiable here, and a squeeze of fresh lemon juice right before serving makes everything sing.
Subs + Additions
- Subs: Salmon not your thing? Use your favorite fish or shrimp would be great!
- Additions: Add all the veggies! Truly anything you love will work in this bowl – zucchini, bell peppers, green beans – go for it!
Tools
- Sheet Pan
- Pot or Rice Cooker
- Small Bowl
- Good Knife
- Cutting Board
How to Make Greek Salmon Bowls:
Rice bowls are endlessly versatile, which is why they’re one of my go‑to meals. You can swap ingredients to fit your mood (or whatever’s hanging out in your fridge) and embrace my “use what you have” philosophy. No tomatoes or cucumbers? Try zucchini, green beans, or any fresh veggie you love. This simple meal is layered with flavor from start to finish — follow these easy steps to create Mediterranean Salmon Bowls that might just transport you straight to a Santorini sunset.
1. Roast the salmon
Preheat oven to 425°F. In a small bowl, whisk together olive oil, dill, garlic, and salt. Place salmon filets skin-side down on a baking sheet lined with parchment. Top each filet with half of the dill mixture. Roast for 8–12 minutes, depending on thickness, until just cooked through (medium or medium-rare for the most tender salmon).
2. Make the marinated tomato salad.
In a medium bowl, combine tomatoes, cucumber, olives, garlic, dill, and feta. Toss gently. No vinegar needed — the briny olives and tangy feta provide all the acidity.
3. Prepare the tzatziki.
In a small bowl, combine yogurt, cucumber, garlic, dill, lemon juice, salt, and olive oil. Stir well and chill until ready to use.
4. Assemble the Greek Salmon Rice Bowls.
Scoop warm rice into each bowl. Top with roasted salmon, a generous spoonful of tomato salad, and tzatziki. Serve with lemon wedges for squeezing over the top.
Storage & Meal Prep Tips
- Store salmon, rice, salad, and tzatziki separately in airtight containers.
- Salmon & rice will keep 3 days in the fridge; salad is best within 2 days.
- Tzatziki lasts 4–5 days chilled.
Nutrition Note – The Resistant Starch Bonus
Cooking rice ahead and letting it fully cool before reheating creates resistant starch — a type of carbohydrate that “resists” digestion in the small intestine. Instead, it feeds beneficial gut bacteria, which can help improve digestion, support healthy blood sugar balance, and keep you feeling satisfied longer. In other words — making your rice ahead of time isn’t just a time-saver, it’s a nutrition boost.
Reference: Resistant Starch: Impact on the Gut Microbiome and Health
Dietary Modifications:
- Dairy Free – Use a dairy free plain yogurt and eliminate the feta cheese
If you’ve tried this recipe, don’t forget to rate and comment!
🌟🌟🌟🌟🌟
Greek Salmon Rice Bowls
Ingredients
For the Roasted Salmon
- 4 salmon filets about 6 oz each, skin-on — I prefer wild-caught, thick center-cut pieces
- 2 tbsp olive oil
- ¼ cup fresh dill chopped
- 1 clove garlic crushed
- ¼ tsp sea salt
For the Marinated Tomato Salad
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- 1 clove garlic minced
- ¼ cup fresh dill chopped
- 2 tbsp olive oil
For the Tzatziki
- 1 cup full‑fat Greek yogurt
- ½ large english cucumber grated and excess liquid squeezed out
- 1 clove garlic crushed – I use a smaller clove
- ¼ cup fresh dill finely chopped
- 1 tsp fresh lemon juice
- 1 pinch sea salt
- 1 tbsp olive oil
For the Bowls
- 2 cups cooked basmati rice light, fluffy, and perfect for bowls
- ½ cup Kalamata olives pitted and halved
- ½ cup feta cheese crumbled
- Lemon wedges for serving
Instructions
Roast the Salmon
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a small bowl, whisk together olive oil, dill, garlic, and sea salt.2 tbsp olive oil, ¼ cup fresh dill, 1 clove garlic, ¼ tsp sea salt
- Place salmon filets skin-side down on the prepared baking sheet. Spoon the dill mixture evenly over each filet.4 salmon filets
- Roast for 8–12 minutes, depending on thickness, until the salmon is just cooked through (aim for medium for the most tender, juicy result).
Make the Marinated Tomato Salad
- In a medium bowl, combine cherry tomatoes, cucumber, garlic, dill, and olive oil, add a generous pinch of flaky sea salt.1 cup cherry tomatoes, 1 cup cucumber, 1 clove garlic, ¼ cup fresh dill, 2 tbsp olive oil
- Toss gently to combine. Let sit while you prepare the rest of the meal so the flavors mingle.
Prepare the Tzatziki
- In a small bowl, combine Greek yogurt, grated cucumber, garlic, dill, lemon juice, sea salt, and olive oil.1 cup full‑fat Greek yogurt, ½ large english cucumber, 1 clove garlic, ¼ cup fresh dill, 1 tsp fresh lemon juice, 1 pinch sea salt, 1 tbsp olive oil
- Mix until smooth. Refrigerate until ready to use.
Assemble the Bowls
- Scoop warm rice into each serving bowl.2 cups cooked basmati rice
- Top with roasted salmon, a generous spoonful of marinated tomato salad, and a big dollop of tzatziki. Scatter feta cheese and kalamata olives on each bowl.½ cup Kalamata olives, ½ cup feta cheese
- Serve with lemon wedges for squeezing over the top.
Notes
Pro Tips for the Best Salmon Bowls
- Don’t overcook the salmon. Aim for medium so it stays buttery and tender.
- Make ahead for easy lunches. Store salmon, rice, salad, and tzatziki separately for up to 3 days.
- Extra tzatziki? Use it as a dip for veggies or pita, or as a spread for wraps.
Mini Moments Meal Prep
- Make tzatziki ahead – It gets even better after a day in the fridge.
- Cook rice in advance – Chill completely before storing to boost resistant starch.
- Marinate tomato salad – Prepping it early lets the flavors deepen.
Nutrition
FAQ:
Yes, cod or halibut work well. Adjust cooking time as needed.
Use dairy-free yogurt for tzatziki and skip the feta.
