Greek Salmon Bowls
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.
Servings: 4 people
Ingredients
Salmon
- 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
Marinated chickpeas
- 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
For assembly
- 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
Instructions
- 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.