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.
2Persian cucumbers or 1 English cucumberthinly sliced
1shallotthinly sliced (can substitute 1/4 red onion)
1/4 cupKalamata oliveshalved
3ozfeta cheesecubed or crumbled
1/2teaspoondried oregano
1headRomaine lettucechopped
fresh mint for garnish
Tzatziki sauce
1cupGreek Yogurt
1/2cupgrated cucumber
2-3garlic clovesminced
1tablespoonfresh lemon juice
2tablespoonsfresh dill
salt and pepper to taste
1tablespoonextra 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, and1 dollop of Tzatziki sauce on each bowl