Go Back
+ servings
greek_Salmon_buddha_bowl
Print

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. 
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