Greek Salmon Rice Bowls

5 from 1 vote

This easy Greek salmon 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.

Prep Time15

Cook Time20

Course: Main Course

Cuisine: Greek

Servings: servings

Calories: 624kcal

Author: Abra Pappa, MS, CNS, LDN

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