Greek Salmon Bowls

Recipe adapted from Midwest Foodie.



  • 5 TBSP olive oil
  • 3 TBSP balsamic vinegar
  • 2 TBSP fresh chopped dill
  • 2 TBSP fresh chopped parsley
  • 2 tsp. dried oregano
  • 1 tsp. Dijon mustard
  • 2 garlic cloves, minced
  • Kosher salt and fresh cracked pepper


  • 1 lb. salmon


  • 1 box of orzo
  • 2-3 TBSP butter
  • 2 TBSP lemon juice

Salad and Toppings:

  • Mixed Greens
  • 1 (15 oz.) can artichoke hearts
  • 1 c. halved grape tomatoes
  • 1 c. sliced English cucumber
  • 1 c. pitted assorted olives
  • 1/2 c. thinly sliced red onion
  • 1 (14 oz.) can of chick peas
  • 4 oz. feta chees crumbled

Tzatziki Sauce or Easy Lemon Dill Sauce:

  • 1 c. sour cream
  • ½ c. fresh dill
  • Zest of 1 lemon
  • Juice of 1 lemon
  • Salt, and pepper


  1. Dressing/Marinade: Add olive oil, balsamic vinegar, dill, parsley, oregano, garlic, and a couple pinches of salt and pepper to a mason jar. Shake until well combined and emulsified.
  2. Salmon: Place salmon on a baking sheet, and cover with about 1/3 of a cup of the dressing mixture. Place in the cold oven and then turn the oven on and set to 400*. Bake for about 20 minutes or until the salmon is cooked through and flakes easily.
  3. Orzo: While the salmon is baking, cook the orzo according to package in salted water; drain and return to pot. Add butter and lemon juice.
  4. Easy Lemon Dill Sauce: Combine ingredients in a bowl.
  5. Assemble: Add mixed greens and orzo to plate/bowl. Top with salmon an toppings of choice – artichoke hearts, tomatoes, cucumbers, olives, red onion, and feta. Drizzle with remaining dressing. Top with Tzatziki or Easy Lemon Dill Yogurt Sauce.

Greek Salmon Bowls:

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