Salmon Greek Bowls
on Aug 31, 2025
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If you’re looking for a fresh, flavorful, and nutrient-packed meal, these Salmon Greek Bowls are the perfect choice. Fluffy golden turmeric rice creates a warm, fragrant base, topped with crisp cucumbers, juicy tomatoes, and tangy red onions for a burst of Mediterranean freshness. A creamy, homemade tzatziki sauce made with Greek yogurt, lemon, and dill brings the whole bowl together, pairing beautifully with tender, perfectly cooked salmon. Bright, colorful, and balanced, this dish is as satisfying as it is healthy—perfect for a quick weeknight dinner or a meal prep favorite.
NUTRITIONAL INFORMATION / MACROS
Makes: 5 servings
Serving size: 1 bowl
Calories: 454
Macros: 45.7p / 30.9c / 14.1f (2.2 fiber)
INGREDIENTS
For the Salmon:
- Wild caught salmon
- Garlic paste
- Seasoning of choice (Kinder’s makes a good fish seasoning I like)
For the Rice:
- Rice (I like jasmine or basmati)
- Water
- Turmeric
- Salt
- Pepper
- Bay leaf
For the Tzatziki Sauce:
- Plain nonfat Greek yogurt
- Cucumber
- Extra virgin olive oil
- Lemon juice
- Chopped dill
- Clove of garlic
For the Veggies:
- Roma tomatoes
- Red onion
- Cucumber
- Lemon
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MEAL PREP SUPPLIES USED
4 cup glass bowls – This 4 cups size is perfect for these Salmon Greek Bowls!
Rice Cooker – My rice cooker is definitely a staple in my kitchen! Perfect rice every time? Yes, please!
Storing & Reheating
STORING INSTRUCTIONS
As with all of my meal prep recipes, these are perfect to store and eat throughout the week. Just cover with an airtight lid and store in the fridge for up to 5 days. Keep the tzatziki sauce separate until ready to eat.
REHEATING INSTRUCTIONS
These Salmon Greek Bowls are perfect to be reheated at any time! Just microwave them for 2-3 minutes when you’re ready to eat if you are packing these for work or on the go.
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Salmon Greek Bowls
Equipment
Ingredients
For the Salmon
- 32 ounces wild caught salmon
- 2 tablespoons garlic paste
- Seasoning of choice, Kinder’s makes a good fish seasoning I like
For the Rice:
- 1 cup rice, I like jasmine or basmati
- 2 cups water
- 1/2 tablespoon turmeric
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- bay leaf
For the Tzatziki Sauce:
- 1/2 cup plain nonfat Greek yogurt, 113g
- 1/2 cup grated cucumber, 130g
- 1 tablespoon extra virgin olive oil
- 1 tablespoon lemon juice
- 1 tablespoon chopped dill
- 1 clove garlic, minced
For the Veggies:
- 2 roma tomatoes, diced (240g)
- 1 small red onion, 100g
- 1 cucumber, 175g
- juice of 1/2 lemon
- For the Salmon:
Instructions
- Rinse your rice well and put in a rice cooker (or cook over the stove) along with all remaining ingredients.
- Preheat your oven or grill to 350 degrees.
- Place salmon in a large piece of aluminum foil or on a parchment paper lined sheet pan and coat with the garlic paste and some seasoning.
- Enclose the salmon in the foil (optional) and place your thermometer in the center of the salmon. Cook until It reaches 140 degrees or is flaky when pulled apart with a fork.
- Dice your veggies and top with lemon juice. Set aside.
- Put all your tzatziki sauce ingredients in a small bowl or jar (squeeze the water out of the cucumbers as best you can) and mix well.
- Assemble each bowl with 3 ounces of cooked rice, 1/5 of the diced veggies, 5 ounces salmon, 6 grams of feta, 15g olives, and 2 tablespoons of tzatziki sauce (you might want to pack this in a small container to avoid reheating it).
- Reheat in the microwave each day 2-3 minutes.
Notes
- Find this in both MyFitnessPal and MacrosFirst app by searching the food database for “Stay Fit Mom Salmon Greek Bowls.”
I LOVE this recipe. I usually double the veggies and the sauce. I make this at least once a month.