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.
Servings 4
Calories 564kcal
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
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!
Nutrition
Calories: 564kcal | Carbohydrates: 16g | Protein: 30g | Fat: 42g | Fiber: 2g