Greek Salmon Bowls

Recipe adapted from Midwest Foodie.

Ingredients:

Dressing/Marinade:

• 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

Salmon:

• 1 lb. salmon

Orzo:

• 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

Directions:

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: