Why I Love This Recipe

I love this Greek salmon salad because it feels like a restaurant-style meal that’s actually so easy to make at home. The herb-marinated salmon is packed with flavor, and I love how it pairs with all the fresh toppings like cucumber, tomatoes, avocado, kalamata olives, and creamy goat cheese. The brown rice makes it extra satisfying, and the homemade Greek vinaigrette ties everything together for a meal that’s fresh, filling, and full of Mediterranean-inspired flavor.

Enjoying The Leftovers

This Greek salmon salad makes the perfect next-day lunch. Store the components separately and assemble when you’re ready to eat to keep everything fresh and flavorful.

Storing:

Store the cooked salmon and brown rice in airtight containers in the refrigerator for up to 3 days. Keep fresh ingredients like mixed greens, cucumber, tomatoes, red onion, avocado, olives, and goat cheese in separate containers. Store the Greek vinaigrette in a sealed jar or container in the fridge.

Reheating:

To reheat, gently warm the salmon and rice in a skillet over medium heat for 2–4 minutes or microwave in 30–60 second intervals until heated through. Assemble your bowl with fresh ingredients and drizzle with the vinaigrette just before serving for the best flavor and texture.

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Greek Salmon Salad

This Greek Salmon Bowl is a fresh, flavorful meal with herb-marinated salmon served over greens and brown rice. It’s loaded with avocado, olives, goat cheese, crisp veggies, and finished with a tangy Greek vinaigrette.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
US M
Servings 4

Ingredients

For the salmon marinade
  • 1 lb salmon
  • 3 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp fresh dill, chopped
  • 1 clove garlic, minced
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
For the salad
  • Mixed greens
  • Cucumber
  • Red onion
  • Grape tomato
  • 1 cup brown rice, cooked
  • Goat cheese
  • Kalamata olives
  • Avocado
For the Greek vinaigrette
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 tbsp lemon juice
  • 1/2 tsp minced garlic
  • 1 tsp brown or dijon mustard
  • 1 tbsp oregano
  • Salt and pepper, to taste
US – M

Instructions

  • To make the salmon marinade, whisk together the olive oil, lemon juice, dill, oregano, minced garlic, salt, and pepper in a small bowl until well combined.
  • Place the salmon on a prepared baking sheet, then brush the marinade evenly over the top. Let it sit for 15-20 minutes to soak up the flavor before cooking.
  • Preheat your oven to 400°F. Once heated, place the salmon in the oven and bake for about 12 minutes, depending on the thickness, or until it reaches an internal temperature of 145°F.
  • To make the Greek vinaigrette, add the olive oil, red wine vinegar, lemon juice, minced garlic, mustard, and oregano to a small bowl or jar. Whisk or shake until well combined and emulsified, then season with salt and pepper to taste.
  • To assemble, add a base of mixed greens to a bowl, then layer on the sliced cucumber, chopped red onion, grape tomatoes, brown rice, goat cheese, avocado, kalamata olives, and cooked salmon. Drizzle with your homemade Greek vinaigrette and enjoy!

Equipment

mixing bowls
large baking sheet
measuring cups
cutting board

Nutrition Per Serving

Calories: 564kcal | Carbohydrates: 16g | Protein: 30g | Fat: 42g | Fiber: 2g