Greek Salmon Bowls with Cucumber Tomato Salad
- Serves
- 4 servings
- Prep
- 15 min
- Cook
- 15 min
- Cost
- $24.00
- Nutrition
- 560 cal · 36g protein
- quick
- high-protein
🍳 1 pan · Picky-eater safe bet: plain rice
Greek Salmon Bowls with Cucumber Tomato Salad is a Mediterranean weeknight dinner that serves 4 and is on the table in about 30 minutes, for around $24 in groceries. You'll need 1 pan, and the 12 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain rice works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Fresh fruit (2 min)
Contains: Dairy · Fish— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- Rimmed half-sheet panDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- Instant-read meat thermometerDon't have one? Amazon →
- Salad spinnerDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1½ lb salmon fillets
- 2 count lemon
- 2 tsp dried oregano
- 1½ cups long-grain rice
- 1 count cucumber
- 10 oz cherry tomatoes
- ½ count red onion
- 4 oz feta cheese
- ½ cup kalamata olives
- 3 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Steps
- Cook the rice according to the package. Heat the oven to 425°F.
- Place salmon on a lined sheet pan, drizzle with 1 tbsp olive oil, the juice of 1 lemon, oregano, salt, and pepper. Bake 12 to 15 minutes until it reaches 145°F and flakes easily.
- Chop the cucumber, halve the tomatoes, and thinly slice the onion. Toss with olives, the remaining oil, and juice of the second lemon.
- Build bowls with rice, salmon, and salad, then top with feta.
- Picky eaters can have rice, salmon, and cucumbers kept separate.
- Make ahead: cook the rice and chop the salad veggies up to 2 days ahead and store separately in the fridge. Toss the salad with the olives, oil, and lemon juice just before serving.
On the side: Fresh fruit (2 min)
1 lb fruit (grapes or apples)
- Wash and slice the fruit and put it on the table.
Nutrition per serving
- Protein
- 36 g
- Carbohydrates
- 45 g
- Fiber
- 3 g
- Sugar
- 4 g
- Fat
- 24 g
- Saturated fat
- 6 g
- Sodium
- 680 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop