Summer Salad Series: Greek Salmon Salad Bowl

A proper lunch bowl packed with protein, healthy fats, & whole-grain!

Is there anything better than fresh and flavor packed Mediterranean food? As part of my post cancer diet, I eat A LOT of it. It is naturally healthier, fresher, cooked in olive oil and anti-inflammatory. I could eat good quality salmon literally every meal if I had it my way. And this Greek salmon bowl I dreamt up recently really hits the spot every single time.

My clients love it and you’re going to love it too. I load in a big Greek salad with some fluffy quinoa and creamy tzatziki which you can make dairy free or not. Also, fully support throwing a lot of hot sauce on top of that salmon and making it extra delicious!

Greek Salmon Salad Bowl

Serves: 2

Ingredients:

For the Greek Salad:

• 2 small Persian Cucumbers, diced

• 1 Red Bell Pepper, cubed

• 1 cup Baby Heirloom Tomatoes, sliced in half

• 1/2 can Chickpeas, drained and washed

• 1/3 cup Pitted Kalamata Olives, halved

• 1/4 cup Pepperoncinis, finely diced

• 1 tbsp Fresh Parsley, diced

• Red Onion, thinly sliced

• 1/4 cup Crumbled Organic Aged Feta (optional)

For the Lemon Dressing:

• Zest and Juice of 1 Lemon

• 1 clove Garlic, crushed

• 1/4 cup Organic Extra Virgin Olive Oil

• 1 tbsp Pepperoncini Juice (from the jar)

• Sea Salt & Black Pepper, to taste

For the Crispy Salmon:

• 2 Salmon Filets (wild or farmed without antibiotics or hormones, about 0.5 lbs each)

• Sea Salt & Black Pepper, to taste

• Olive Oil, for pan frying

For the Quinoa:

• 1 cup Quinoa

• 2 cups Chicken Broth (or water)

For the Tzatziki:

• 1 cup Plain Greek Yogurt (or unsweetened coconut yogurt)

• 1/2 English Cucumber, grated or thinly sliced with liquid squeezed out

• 1 tbsp Olive Oil

• Juice of 1/2 Lemon

• 1 clove Garlic, crushed

• 2 tbsp Dill, finely chopped

• 1 tbsp Mint, finely chopped

• 1 tsp Maldon Flakey Sea Salt

For Topping (optional):

• Fresh Dill

• Extra Feta Crumbles

• Lemon Wedge

• Tabbouleh

Instructions:

1. Cook the Quinoa: Rinse the quinoa thoroughly. In a pot, bring chicken broth (or salted water) to a simmer. Add the quinoa, reduce heat to low, and cover. Cook for 10 minutes, then turn off the heat, fluff with a fork, and let sit covered for another 5 minutes.

2. Prepare the Greek Salad: Dice all the salad ingredients and toss together in a bowl.

3. Make the Lemon Dressing: In a small bowl, whisk together the lemon juice and zest, crushed garlic, salt, pepper, and pepperoncini juice. Slowly whisk in olive oil until emulsified. Toss with the salad to coat.

4. Prepare the Tzatziki: Mix all tzatziki ingredients in a bowl. Make sure to press excess water from the cucumber using a paper towel to avoid a watery sauce. Chill in the fridge until ready to serve.

5. Cook the Salmon: Pat the salmon dry for maximum crispiness. Season with salt and pepper. Heat olive oil in a pan over medium-high heat. Add the salmon skin-side down and cook for 3–5 minutes or until golden and easy to lift. Flip and cook for another 5 minutes. Optionally finish in the oven at 400°F for 5 additional minutes to ensure it's cooked through.

6. Assemble the bowls: In each bowl, layer the quinoa, Greek salad, and crispy salmon. Add a generous dollop of tzatziki, a sprig of fresh dill, and a wedge of lemon. Top with optional feta or tabbouleh if desired.

7. Serve hot and enjoy immediately!

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