Greek Salmon Buddha Bowl

greek_Salmon_Salad_bowl

Greek Salmon Salad Bowl

Healthy, light, and full of flavor, this Greek Salmon Buddha Bowl starts with roasted dill and lemon salmon, a grain of your choice, crunchy veggies, salty feta, briny olives and garbanzo beans, tied together with a zesty lemon dressing and a dollop of tzatziki sauce. 

Celebrate spring’s arrival with a healthy Mediterranean salmon bowl that packs a protein punch.  This bowl is a cross between a salad and a grain bowl, hence the name, Buddha bowl!  

We spent Spring Break in Florida, visiting the beautiful white sand beaches in Naples for several days, then spent a couple of days standing in lines at Disney World so the kids could get their adrenaline rush at the amusement parks.  The food options at the Magic Kingdom were just ok – nothing exciting to write home about, other than the delicious cult favorite Dole Whip.   

Epcot had the best food by far and we definitely enjoyed traditional arepas, fish and chips, Bavarian pretzels, German beer, Croque monsieur, Neapolitan pizza, shrimp and grits, and churros.  

But the lines were insane and I am happy to come home to enjoy healthier options like this Greek Salmon Buddha bowl.

What exactly is a Buddha bowl anyway?

Loaded with veggies, grains, and lean proteins, Buddha bowls are highly versatile and easy to tailor to all tastes and dietary restrictions. They also can be made ahead and are easily packable-the perfect candidate for meal prep and work lunches.

A buddha bowl is made up of 5 key components:

  • Grains
  • Veggies
  • Protein
  • Dressing
  • “Toppings,” such as nuts, seeds, herbs, beans, or sprouts

Ingredients in Greek Salmon Buddha Bowl

This recipe takes a little longer to prepare than others because there is some serious chopping, but it’s the perfect meal prep recipe because you can chop everything once and assemble the bowls for lunches throughout the week! 

makes 4 bowls

  • 1 cup couscous or quinoa or brown rice
  • 2 lbs. Salmon
  • 4 tablespoons olive oil, divided
  • 1 lemon zest and juice
  • 3 tablespoons fresh or freeze-dried dill, chopped
  • salt and pepper to taste
  • 1 15 oz can garbanzo beans, rinsed and drained
  • 1.5 cups cherry tomatoes halved
  • 1 shallot, thinly sliced
  • 2 Persian cucumbers or 1 English cucumber, thinly sliced
  • 1/4 cup Kalamata olives, halved
  • 1/2 teaspoon dried oregano
  • 1 head Romaine lettuce, chopped
  • fresh mint for garnish

Tzaziki sauce

  • 1 cup Greek Yogurt
  • 1/2 cup grated cucumber
  • 2-3 garlic cloves, minced
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh dill
  • salt and pepper to taste
  • 1 tablespoon extra virgin olive oil

How to Make a Greek Salmon Buddha Bowl

Preheat the oven to 425° F. 

Prepare the grain according to package directions.  I used pearled couscous, but most often use quinoa cooked in water.    

Place the salmon on a parchment-lined baking sheet.  Brush the salmon with 1 tablespoon of olive oil, then season with salt and pepper.  Top the salmon with 2 tablespoons chopped dill and the lemon zest.

Roast the salmon for 12 – 14 minutes until it is cooked through.   The cooking time may vary depending on the thickness of the salmon.   Salmon is cooked through when it reaches 130° F.  Flake the salmon into large chunks when it’s done cooking. 

Meanwhile, prepare the tzatziki sauce.  Grate the cucumber and squeeze out the excess liquid from the grated cucumber with your hands.  In a small bowl, combine the Greek yogurt, grated cucumber, minced garlic, 1 tablespoon lemon juice, 2 tablespoons fresh dill,  salt and pepper and olive oil.  Taste for seasoning and adjust as needed. Set aside until serving time.

In a separate small bowl, combine the halved tomatoes, sliced cucumbers, olives and garbanzo beans.  Whisk together 3 tablespoons olive oil, 1.5 tablespoons lemon juice, salt and pepper to taste and dried oregano.  Pour the dressing over the veggies and stir to combine. 

Assemble the bowls as follows

Romaine lettuce

couscous or quinoa

cucumber, tomatoes, olives, chickpeas, feta, shallots

cooked salmon

1 dollop of Tzatzki sauce on each bowl

Top with fresh dill and mint for garnish. 

mediterranean_Salmon_Salad_bowl

greek_Salmon_buddha_bowl

Greek Salmon Buddha Bowl

Healthy, light, and full of flavor, this Greek Salmon Buddha Bowl starts with roasted dill and lemon salmon, a grain of your choice, crunchy veggies, salty feta, briny olives and garbanzo beans, tied together with a zesty lemon dressing and a dollop of tzatziki sauce. 
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Course: Main Course
Cuisine: Greek, Mediterranean
Keyword: Greek Salmon Bowl, Greek Salmon Salad, Mediterranean Salmon Bowl, Salmon Buddha Bowl
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories:
Author: Eva Fry

Ingredients

  • 1 cup couscous or quinoa or brown rice cooked
  • 2 lbs. Salmon
  • 4 tablespoons olive oil divided
  • 1 lemon zest and juice
  • 3 tablespoons fresh or freeze-dried dill chopped
  • salt and pepper to taste
  • 1 15-oz can garbanzo beans rinsed and drained
  • 1 1/2 cups cherry tomatoes halved
  • 2 Persian cucumbers or 1 English cucumber thinly sliced
  • 1 shallot thinly sliced (can substitute 1/4 red onion)
  • 1/4 cup Kalamata olives halved
  • 3 oz feta cheese cubed or crumbled
  • 1/2 teaspoon dried oregano
  • 1 head Romaine lettuce chopped
  • fresh mint for garnish

Tzatziki sauce

  • 1 cup Greek Yogurt
  • 1/2 cup grated cucumber
  • 2-3 garlic cloves minced
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh dill
  • salt and pepper to taste
  • 1 tablespoon extra virgin olive oil

Instructions

  • Preheat the oven to 425° F.
  • Prepare the grain according to package directions.  I used pearled couscous, but most often use quinoa cooked in water.
  • Place the salmon on a parchment-lined baking sheet.  Brush the salmon with 1 tablespoon of olive oil, then season with salt and pepper.  Top the salmon with 2 tablespoons chopped dill and the lemon zest.
  • Roast the salmon for 12 - 14 minutes until it is cooked through.   The cooking time may vary depending on the thickness of the salmon.   Salmon is cooked through when it reaches 130° F.  Flake the salmon into large chunks when it's done cooking.
  • Meanwhile, prepare the tzatziki sauce.  Grate the cucumber and squeeze out the excess liquid from the grated cucumber with your hands.  In a small bowl, combine the Greek yogurt, grated cucumber, minced garlic, 1 tablespoon lemon juice, 2 tablespoons fresh dill,  salt and pepper and olive oil.  Taste for seasoning and adjust as needed. Set aside until serving time.
  • In a separate small bowl, combine the halved tomatoes, sliced cucumbers, olives, sliced shallot, feta cheese and garbanzo beans.  Whisk together 3 tablespoons olive oil, 1.5 tablespoons lemon juice, salt and pepper to taste and dried oregano.  Pour the dressing over the veggies and stir to combine.
  • Assemble the bowls as follows:
    Romaine lettuce,
    couscous or quinoa,
    cucumber, tomatoes, olives, chickpeas and feta,
    cooked and flaked salmon, and
    1 dollop of Tzatziki sauce on each bowl
  • Top with fresh dill and mint for garnish

Additional Salmon Recipes

Slow Roasted Blood Orange Glazed Salmon

Teriyaki Salmon Bowls

Miso Maple Salmon Sheet Pan With Broccolini

Healthy Salmon Chowder

Creamy Lemon Dill Salmon

Grilled Mediterranean Salmon

 

greek_Salmon_Salad_grain_bowl

You can get all the ingredients for these recipes at your local Safeway, which also offers curbside pick up and Safeway Home Delivery!

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