Description
These Greek salmon bites bowls are gluten free, high protein, and perfect for weeknight dinners or meal prep. Served with rice, feta salad, and homemade Greek dressing.
Ingredients
Units
Scale
Salmon Bowls
- 2 portions of salmon (about 1 lb.), skin removed and cut into 1 inch cubes
- 6 inch cucumber, small diced
- 1/3 cup cherry tomatoes, sliced in half
- 1/4 cup feta cheese, cubed
- 1/4 cup kalamata olives, sliced in half
- 2 cups cooked jasmine rice
- optional: fresh dill for garnish
Greek Dressing
- 1/3 cup olive oil
- juice and zest from 2 lemons
- 1/4 cup apple cider vinegar
- 4 garlic cloves, minced
- 1/2 medium or 1 small shallots, minced
- 1/2 teaspoon dried oregano
- 1 teaspoon coriander
- 1 teaspoon onion powder
- 1/2 teaspoon dried dill
- 1 heaping tablespoon fresh parsley, finely chopped
- 1/4 teaspoon each sea salt and black pepper
Instructions
- Preheat your oven or air fryer to 450F.
- Mix together the greek dressing ingredients in a container with a lid and shake until everything is fully combined. Add the salmon to a medium mixing bowl. Add in 2 tablespoons of the greek dressing and toss to coat the salmon pieces.
- Place the salmon on a baking sheet tray and spread the pieces around the pan so there is some room between each piece. Place in your hot oven for 8 minutes. Turn to broil for 2 minutes or until the salmon is golden brown.
- Meanwhile, make the cucumber salad – combine the cucumber, cherry tomatoes, feta and olives together in a small bowl. Toss with 2 tablespoons of the greek dressing.
- To build you bowl, place some warm jasmine rice in the center of a shallow bowl or on the side, followed by a portion of the salmon bites and cucumber salad. Drizzle more greek dressing on the salmon if desired.
- Prep Time: 5
- Cook Time: 12
- Category: Dinner
- Method: Baking, Boiling
- Cuisine: Greek