
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:
- 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.
- 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.
- 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.
- Easy Lemon Dill Sauce: Combine ingredients in a bowl.
- 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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