These Greek salmon bowls are loaded with all the best flavors of the Mediterranean, including garlic and herb marinated salmon, brown rice, marinated chickpeas, kalamata olives and crunchy veggies.
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I sure do love me a good bowl recipe, and these Greek salmon bowls are no exception! Bowl recipes are a fantastic addition to your lunch and dinner rotation because they are full of variety, flavors and nutrients.
I love bowl recipes because they are super customizable, allowing you to substitute items based on your tastes or what you have in the kitchen. They are also great for families, because everyone can make their bowls their own!
These Greek salmon bowls are flavorful, healthy and hearty. They make for a well rounded meal complete with healthy fats, slow burning carbs, satiating protein and crunchy veggies.
This bowl recipe is perfect for lunch or dinner for a family of four or a four day meal prep for one person.
Salmon: salmon is rich in omega-3 fatty acids, contains many vitamins and minerals and is a great source of protein. Use the Monterey Bay Aquarium Seafood Watch recommendations to find sustainably sourced salmon
Brown rice: brown rice may take longer to cook than white rice, but its fiber and magnesium content provides an added boost of nutrients to this recipe.
Chickpeas: we’ll make a simple marinade to elevate the chickpeas and add flavor to the overall dish.
Spinach: for some added greens, vitamins, minerals and antioxidants.
Cucumbers: for some freshness and crunch.
Tomatoes: I love using cherry tomatoes but you can also use regular diced tomato.
Kalamata olives: also rich in healthy fats and antioxidants. They also add a briny bite to this bowl.
Dolmas: I love the addition of dolmas in this bowl for an extra Greek flair. You can find dolmas at Trader Joe’s and in most regular grocery stores in the international aisle, with pickles and olives or in a cold case with hummus and tabouli.
Marinade ingredients: both the salmon and chickpeas are marinated in a simple marinade made of good quality olive oil, red wine vinegar or lemon juice and seasoning.
Marinate the Salmon and Chickpeas
Trim any excess fat off salmon and cut into 4 equal pieces. To a shallow mixing bowl, add olive oil, lemon juice, garlic powder, onion powder, thyme, oregano, salt and black pepper and whisk to combine.
Add salmon flesh side down and rub into marinade. Marinate for at least 20 minute and up to two hours.
Drain and rinse chickpeas and place in a small mixing bowl. Add olive oil, red wine vinegar, thyme, oregano and black pepper.
Toss to coat chickpeas in marinade. Marinate chickpeas for at least 20 minutes.
Cook the Salmon
Heat one tablespoon of avocado oil in a large skillet over medium heat. Add salmon flesh side down and cook for 3-4 minutes, or until slightly blackened.
Flip salmon and cook an additional 3-4 minutes, depending on thickness.
Assemble the Bowls
To assemble Greek salmon bowls, add brown rice, marinated chickpeas and spinach first. Top with salmon and fill in spaces with cucumber, cherry tomatoes, kalamata olives and dolmas.
How to Meal Prep Greek Salmon Bowls
Follow the steps above to marinate the salmon, marinate the chickpeas and cook the salmon. Allow salmon to cool before storing in containers.
Store brown rice and salmon in one container and the remaining ingredients in a second container. This way you can heat up the salmon and brown rice before adding the rest of the ingredients.
Store any dressings you’d like to top your bowls with in a separate sealed container. Use a large container for the brown rice and salmon so you have enough room to the add the rest of the ingredients after heating.
This recipe makes 4 meal prep meals for one person.
- Prep salmon, chickpeas and other ingredients while the brown rice cooks.
- Marinate chickpeas in advance to save time.
- Once you place the salmon in the pan to cook, do not move it until it’s time to flip. This allows a nice crust to form on the salmon.
- Customize your Greek salmon bowls according to your preferences. See below for ideas.
- Use instant brown rice to save time.
Variations and Substitutions
Grain: feel free to mix up the grain to your liking. White rice, couscous or barley would
Olives: black olives can be used instead of kalamata olives. If you don’t like olives, they can be omitted.
Dolmas: the dolmas can simply be omitted if you cannot find them.
Cheese: crumbled feta is a delicious addition to this bowl.
Dressing: if you want to dress these Greek salmon bowls, a simple Greek salad dressing or tzatziki would be perfect.
Add ons: pita chips, roasted red peppers, artichoke hearts, roasted eggplant and zucchini. The possibilities are endless!
More Recipes You’ll Love
- Mediterranean Stuffed Eggplant
- Spicy Fish Taco Bowls
- Honey Sriracha Shrimp Bowls
- Burger Bowls with Special Sauce
If you make these Greek salmon bowls, be sure to leave a comment below and rate this recipe! If you snap a pic, be sure to tag me on Instagram @thechowdown! I love seeing your creations!
Greek Salmon Bowls
- 2 lb salmon
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp thyme
- 1 tsp oregano
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 can chickpeas drained and rinsed
- 2 tbsp olive oil
- 1 tbsp red wine vinegar
- 1/2 tsp thyme
- 1/2 tsp oregano
- 1/4 tsp black pepper
- 3 cups cooked brown rice
- 2 cups spinach
- 1 cup cherry tomatoes halved
- 2 cups cucumbers sliced into coins and then quartered
- 1 cup kalamata olives
- 8 dolmas
- Trim any excess fat off salmon and cut into 4 equal pieces. To a shallow mixing bowl, add 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon thyme, 1 teaspoon oregano, 1/2 teaspoon salt and 1/2 teaspoon black pepper and whisk to combine. Add salmon flesh side down and rub it into the marinade. Marinate for at least 20 minute or up to two hours.
- Drain and rinse chickpeas and place them in a small mixing bowl. Add 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon thyme, 1/2 teaspoon oregano and 1/4 teaspoon black pepper. Toss to coat chickpeas in marinade. Marinate chickpeas for at least 20 minutes.
- Heat one tablespoon of avocado oil in a large skillet over medium heat. Add salmon flesh side down and cook for 3-4 minutes, or until slightly blackened. Flip salmon and cook an additional 3-4 minutes, depending on thickness.
- To assemble Greek salmon bowls, add 3/4 cup brown rice, 1/3 cup marinated chickpeas and 1/2 cup of spinach to each bowl first. Top with salmon filet and then fill in spaces with 1/2 cup cucumber, 1/4 cup cherry tomatoes, 1/4 cup kalamata olives and 2 dolmas in each bowl.