Greek Salmon Grain Bowls
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Put these colorful Greek salmon grain bowls on the menu when you crave a truly nourishing, vibrant, and flavorful meal. The same dressing that makes my Greek side salad shine cleverly doubles as a marinade, so your salmon bakes up to flaky, flavorful perfection while your favorite grains and veggies are imbued with the most delightful fresh tang. These are a fantastic meal prep or build-your-own-bowl family dinner.
Mediterranean flavors are wildly popular for good reason—you can count on this cuisine to be fresh, flavorful, and rich in the whole foods that we all know keep us well-fueled.
These grain bowls capture the best of those vibes! Similar to my pesto salmon chickpea bowls, they’re filled with flavorful baked salmon, chickpeas, plenty of veggies, and a deceptively simple yet delicious homemade dressing full of red wine vinegar and fresh dill. It’s a sort of marriage between my Greek salmon salad and chopped chickpea salad, with your favorite grains added for an extra toothsome bite.
Make It Family-Friendly
You might look at a bowl like this and think, “great, but my kids won’t eat that.” Believe me, with two picky kids of my own, I hear you! When I want something like this for dinner, I take a “build-your-own” approach and lay out most ingredients separately so the kids can choose which they want and keep things separated on plates if they like. I do ask them to choose, for example, three different colors. This helps a lot, I think because they feel in control. And don’t we all like that!?
Why You’ll Love Greek Salmon Grain Bowls
- All the best Mediterranean flavors together in one bowl
- Lots of texture: crisp veggies, flaky salmon, creamy chickpeas, tender grains
- The delicious red wine vinegar mixture that’s both marinade and dressing
- Everyone feels good eating nourishing bowls of salmon and veggies!
- Baking salmon is so simple and hands-off
Ingredient Notes
Mix Once, Use Twice
Start by whisking together the dressing of vinegar, olive oil, dill, oregano, salt, and pepper. This concoction is simple but stunning! Pour about half of it over the salmon in a shallow pan or bowl and let it rest for at least 10 minutes, or up to 1 hour in the refrigerator.
This is the perfect time to prepare your grains and gather your veggies.
When ready, transfer the salmon to a rimmed baking sheet, discard the marinade, and bake in a 400°F oven for approximately 10-12 minutes. The exact cooking time will vary depending on the thickness of your filets; it’s done when it flakes easily and reaches 145°F in the thickest part.
While the salmon bakes, chop and combine the veggies with the rinsed chickpeas. Add the reserved dressing and stir.
Assemble with a base of greens and/or grains in the bowl. Top with a piece of salmon and all the veggies your heart desires.
A drizzle of Tzatziki sauce, crumbles of feta cheese, or a sprinkle of fresh dill or oregano can be a fun finishing touch.
If I’m feeling really on top of things, I love nothing more than pairing these bowls with homemade whole wheat pita bread and creamy hummus!
Storage & Meal Prep Solutions
- To Make Ahead: Prepare each component—chickpea/veggie mixture, grains, and salmon—and keep in the refrigerator until ready to assemble and eat. If doing this family-style and trying to work ahead, I would toss the chickpeas in dressing, prep the salmon and grains, and chop all of the veggies just before assembling my “buffet.” Once cooked, the salmon will keep at least 2-3 days and can be enjoyed warm or cold.
- To Meal Prep: Making this on purpose for your own lunches? I would personally plan to eat the salmon cold and assemble the full meal for convenience. These glass meal prep containers hold a perfect portion, are microwave-safe, and seal tightly every time.
More Mediterranean Flavors
- Mediterranean Frittata
- Brothy Mediterranean Beans and Greens
- Greek Chicken Meatballs
- Quick and Easy Greek Chicken Marinade
- Lemon Orzo Salad with Feta
Greek Salmon Grain Bowls
Ingredients
For the Dressing:
- 1/3 cup extra-virgin olive oil
- 1/4 cup red wine vinegar
- 2 Tablespoons minced fresh dill
- 1 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the Bowls:
- 3-4 salmon filets
- 2-3 cups cooked couscous quinoa, rice, or any other grain that you like
- 1 cup canned chickpeas drained and rinsed
- 1 English cucumber chopped
- 1 small bell pepper any color, seeded and chopped
- 1-2 cups cherry or grape tomatoes cut in half
- 1/4 cup thinly-sliced red onion
- 1/4 cup Kalamata or green olives optional
- 3-4 large handfuls baby spinach or mixed salad greens
- lemon wedges, Tzatziki sauce, and/or crumbled feta cheese optional finishing touch
Instructions
- Marinate the salmon. Combine all of the dressing ingredients and whisk well. Place salmon in a shallow pan or bowl and pour about half of the dressing on top. Set aside for a few minutes while you gather the other ingredients, preheat the oven to 400°F, and set out a rimmed baking sheet. Line with parchment paper or a silicone mat, if you like, for easy clean-up.1/3 cup extra-virgin olive oil, 1/4 cup red wine vinegar, 2 Tablespoons minced fresh dill, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 3-4 salmon filets
- Prepare grains. Prepare couscous, quinoa, rice, or other grains according to package directions. Set aside.2-3 cups cooked couscous
- Bake salmon. When ready, transfer salmon to the baking sheet, skin-side down. Discard the marinade. Roast for about 10-12 minutes, until it flakes easily and nears 145°F inside.
- Prep veggies. Meanwhile, in a large bowl, combine the chickpeas, cucumber, bell pepper, tomatoes, red onion, and olives. Drizzle with the remaining dressing and toss well to combine.1 cup canned chickpeas, 1 English cucumber, 1 small bell pepper, 1-2 cups cherry or grape tomatoes, 1/4 cup thinly-sliced red onion, 1/4 cup Kalamata or green olives
- Assemble bowls. Start with a base of your preferred grains and/or greens, in any combination. Add veggies, then top each bowl with salmon. (You can add the filet whole, as shown here, or flake it and add pieces. Either way, the skin will come off quite easily.)3-4 large handfuls baby spinach or mixed salad greens
- Finish with lemon wedges, a dollop of Tzatziki, crumbled feta, extra dill, or any other toppings you like. Enjoy!lemon wedges, Tzatziki sauce, and/or crumbled feta cheese
Notes
- Family-Friendly: Picky kids? Try a “build-your-own” approach and lay out most ingredients separately so the kids can choose which they want and keep things separated on plates if they like. I do ask them to choose, for example, three different colors. Everyone likes feeling in control of their plate!
- Salmon: You can purchase pre-cut filets or a larger side, it doesn’t really matter. Skin-on salmon generally has more flavor and is more forgiving if left in the oven a bit too long.
- Make Ahead: Prepare each component—chickpea/veggie mixture, grains, and salmon—and keep in the refrigerator until ready to assemble and eat. If doing this family-style and trying to work ahead, I would toss the chickpeas in dressing, prep the salmon and grains, and chop all of the veggies just before assembling my “buffet.” Once cooked, the salmon will keep at least 2-3 days and can be enjoyed warm or cold.
- Meal Prep: Making this on purpose for your own lunches? I would personally plan to eat the salmon cold and assemble the full meal for convenience. These glass meal prep containers hold a perfect portion, are microwave-safe, and seal tightly every time.
