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Salmon rice bowl with tomatoes, cucumbers, kalamata olives, etc.
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5 from 2 votes

Greek Salmon Rice Bowls

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! Minute® Rice makes for a simple and delicious addition with quality rice ready in no time!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American, Mediterranean
Servings: 4
Calories: 517kcal
Author: Lorie Yarro


For the Salmon:

  • 4 salmon fillets approx. 4 oz. fillets
  • ¼ c olive oil
  • T lemon juice
  • 2 teaspoon fresh dill chopped
  • 1 teaspoon oregano
  • 2 garlic cloves minced
  • ½ teaspoon pepper
  • ½ teaspoon sea salt

For the Rice Bowls:

  • 2 c Minute® White Rice
  • 2 c water
  • 1 c cucumber, sliced
  • 1 c cherry or grape tomatoes halved
  • ¼ c red onion thinly sliced
  • 1 c kalamata olives
  • ½ c feta crumbles
  • ½ c tzatziki


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 and arrange the salmon. Rub the marinade 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. Internal temperature should reach 145°F.

For the Rice Bowls:

  • While the salmon is cooking, prepare the Minute® White Rice stove top or in the microwave. Slice up all of the veggies.
  • 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!


  • 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.


Calories: 517kcal | Carbohydrates: 83g | Protein: 34g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Cholesterol: 84mg | Sodium: 1239mg | Potassium: 844mg | Fiber: 3g | Sugar: 4g | Vitamin A: 579IU | Vitamin C: 13mg | Calcium: 215mg | Iron: 3mg