Greek Salmon Bowl
Estimate, per serving
Estimating…
Ingredients
- salmonskinless, cut into bite-sized pieces
- 8-12 oz12 oz
- salt
- 1/2 tsp
- pepper
- 1/2 tsp
- garlic powder
- 1/2 tsp
- paprika
- 1/2-1 tsp
- chili flakes
- 1/2 tsp
- dried thyme
- 1/2 tsp
- olive oil
- 1-2 tbsp
- ricecooked
- 2 cups
- cherry or grape tomatoescut in half
- 1 cup
- cucumberdiced
- 1 cup
- olives
- 1/2 cup
- greens
- 1-2 cups
- tzatziki
- 1/2 cup
- lemon zest
- 1 tbsp
- lemon juice
- 1/8 cup
- red wine vinegar
- 1/8 cup
- olive oil
- 1/4 cup
- garlicfinely minced
- 1 clove
- dried oregano
- 1 tsp
Vegetarianking oyster mushrooms torn into bite-sized piecessear longer for color
Method
- 01Whisk lemon zest, lemon juice, red wine vinegar, olive oil, garlic, oregano, salt, and pepper for the dressing. Set aside.
- 02Sprinkle salmon with salt, pepper, garlic powder, paprika, chili flakes, and thyme.
- 03Heat olive oil in a large skillet over medium heat. Sear seasoned salmon for a few minutes, then turn to sear the other side. Turn heat off.
- 04Divide rice between bowls. Arrange greens, cucumber, olives, tomatoes, and salmon on top. Add a dollop of tzatziki.
- 05Spoon dressing over the bowl.
Fits
- Gluten-free