Greek Salmon Rice Bowls

Baked salmon filet with oregano and Greek flavors on top of rice with feta, olives and other toppings.

5 from 2 votes

Simple Greek Salmon Rice Bowls are a perfect dinner the whole family will love. An easy dinner that is ready in under 30 minutes and easily customizable for everyone! Enjoy the salmon on it's own or with marinated vegetables, feta, tzatziki and more in hearty rice bowls!

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American, Mediterranean

Servings:

Calories: 517kcal

Author: Lorie Yarro

Ingredients

For the Salmon:

4 salmon fillets approx. 4 oz. fillets
¼ c olive oil
1½ T lemon juice
1 teaspoon oregano
2 garlic cloves minced
½ teaspoon pepper
½ teaspoon sea salt
2 teaspoon fresh dill* (see notes) chopped

For the Rice Bowls:

2 - 3 c rice
2 c cucumber, sliced
1 c cherry or grape tomatoes halved
¼ c red onion thinly sliced
1 c kalamata olives
½ c feta crumbles more as desired
½ c tzatziki

Instructions

For the Salmon:

Preheat the oven to 400°F. Whisk together olive oil, lemon juice, dill*, oregano, garlic, salt and pepper.
Line a baking sheet with parchment paper and arrange the salmon. Pat salmon dry. Reserve half of the marinade, and brush the other half over the salmon fillets generously. You can allow the salmon to marinate for up to 30 minutes in the refrigerator if desired.
Bake the salmon for about 15 minutes or until opaque and flakes easily with a fork. This time will vary if your salmon is very thick or very thin. Internal temperature should reach 145°F.

For the Rice Bowls:

While the salmon is cooking, slice the cucumber, onion and tomatoes and toss them with reserved marinade. Prepare rice and prep other ingredients.
Divide the cooked rice evenly into 4 bowls, add salmon on top. Divide the toppings evenly across the bowls or arrange on table for everyone to add as desired.
Serve with fresh pita bread. Enjoy!

Notes

*I don't like the look of the dill when it has cooked on the salmon as it becomes very dark and brown. I like to sprinkle it over top instead when the salmon comes out of the oven. This may be just a hangup I have, but feel free to add it as you prefer!

The toppings for these Greek Salmon Rice Bowls can certainly be adjusted. I added the approximate amounts that we use for things like cucumbers, tzatziki, tomatoes and other toppings. Please use the amount you prefer!
These can easily be meal prepped. If you love prepping your meals ahead of time, you can certainly prep these rice bowls in advance and eat them throughout the week.
Toss the cucumber, onion and tomatoes in a bit of olive oil and season with salt and pepper for even more flavor. When I have the extra time, I like to prep the veggies ahead of time and then toss them in olive oil and add a bit of flavor. Sometimes I like to add a touch of garlic as well.

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