Greek Salmon Bowls

GREEK SALMON BOWLS

I made this dinner for my best friend one night and haven’t been able to stop making it since. It has 3 sources of protein from the salmon, chickpeas, and tzatziki, comes in at a whopping 50g of protein that pairs perfectly with a bright fresh Greek salad - it’s just the perfect meal!

Ingredients:

For the Salmon Greek Bowls:

For 2 servings:

• 1 lb salmon

• ¼ cup olive oil

• 1 garlic clove, grated

• 1 tsp lemon zest

• 1 lemon

• 1 tsp dijon mustard

• ½ tsp dried oregano

• ½ tsp smoked paprika

• 2 small persian cucumbers, cut lengthwise and sliced ¼” thick

• 8oz halved cherry or campari tomatoes 

• ½ cup pitted Kalamata olives

• 1 tbsp Kalamata olive juice (or substitute for 1 tbsp red wine vinegar)

• 1 tbsp red wine vinegar

• ½ tsp dried mint or dill

• ¼ cup crumbled feta cheese

• Salt and pepper to taste

• 3 tbsps tzatziki sauce for serving

• Brown or white rice for serving

For the Crispy Chickpeas:

• 1 can chickpeas

• 1 tbsp olive oil

• ½ tsp cumin

• ½ tsp smoked paprika

• ½ tsp garlic powder

• Salt and pepper to taste

Directions:

For the Crispy Chickpeas:

• Preheat the oven to 350 degrees. Place a baking sheet in the oven to preheat.

• Meanwhile, drain and rinse a can of chickpeas. Pat dry with a towel and add to a bowl with olive oil, cumin, smoked paprika, garlic powder, salt and pepper.

• Carefully add the chickpeas to the baking sheet and bake for 30 minutes or until crisp and golden brown.

For the Greek Salmon:

• Cube the salmon into 1” cubes and add to a bowl with 2 tbsps olive oil, grated garlic, lemon zest, juice from ½ lemon, dijon mustard, smoked paprika, oregano, salt, and pepper and toss to combine.

• For the Air Fryer Method: preheat the air fryer to 400 degrees. Once hot, add the salmon bites to the sheet in an even layer and cook for 6-7 minutes.

• For the Oven Method: Place your oven on high broil. Add the salmon to a lined baking sheet and broil for 6-7 minutes on the middle rack or until cooked through.

For the Greek Salad:

• Add the tomatoes, cucumbers, and olives to a bowl. Add in 2 tbsps olive oil, juice from ½ lemon, 1 tbsp olive juice, 1 tbsp red wine vinegar, dried mint or dill, and salt and pepper to taste. Toss and taste to adjust for seasoning. Add the feta cheese and toss until just combined.

For the Greek Salad Bowls:

• Add brown rice or your desired base to a bowl and top with the salmon bites, chickpeas, greek salad, and a dollop of tzatziki. Enjoy!