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Recipe from Simpler Savory

The recipe

Easy Low Carb Greek Salmon Bowl

Prep
15 min
Cook
12 min
Total
27 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
430

2× the original author values. Recipe yield: 4 servings.

calories
860

3× the original author values. Recipe yield: 4 servings.

calories
1290
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 4 fillets salmon — 5 to 6 ounces each, skin on or off, patted dry
  • 1 teaspoon lemon zest — plus more to finish
  • 1 teaspoon dried oregano — divided, a pinch for seasoning fish
  • 1/2 teaspoon dried dill — a pinch for seasoning fish
  • 1/2 teaspoon kosher salt — or to taste
  • 1/4 teaspoon black pepper — freshly ground
  • 1 tablespoon olive oil — for searing
  • 3/4 cup Greek yogurt — plain, full-fat preferred
  • 3 tablespoons lemon juice — freshly squeezed
  • 2 tablespoons extra-virgin olive oil
  • 1 clove garlic — minced
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon kosher salt — to taste
  • 1-3 tablespoons water — to thin to spoonable consistency
  • 6 cups romaine or baby spinach — chopped romaine or baby spinach
  • 1 cup cucumber — thinly sliced (Persian or English)
  • 1 cup cherry tomatoes — halved
  • 1/2 cup Kalamata olives — pitted, halved
  • 1/4 cup red onion — thinly sliced
  • 1/2 cup feta cheese — crumbled, plus extra for topping
  • 2 tablespoons fresh parsley — chopped, optional
  • 1 lemon — cut into wedges for serving

Instructions

  1. Pat salmon fillets dry, then season both sides with salt, pepper, a pinch of oregano and dill, and rub on some lemon zest.
  2. In a bowl whisk Greek yogurt, lemon juice, extra-virgin olive oil, minced garlic, dried dill, and salt until smooth; thin with water a little at a time until spoonable.
  3. Let the dressing sit 5 minutes so the garlic mellows; taste and adjust lemon or salt.
  4. Heat a large skillet over medium-high with a thin coat of olive oil until shimmering.
  5. Lay salmon in presentation side down and sear without moving until color creeps halfway up the sides.
  6. Flip gently and cook until the salmon flakes with a fork but stays slightly glossy in the center; transfer to a plate to rest 3 to 5 minutes.
  7. In a large bowl combine romaine or spinach, cucumbers, tomatoes, red onion, olives, and a handful of feta; drizzle with some dressing and toss until lightly glossy.
  8. Divide dressed greens into shallow bowls and nestle a salmon fillet on each.
  9. Spoon more dressing over salmon, sprinkle oregano and extra feta, and finish with a squeeze of lemon and parsley if using.
  10. Keep salmon, greens/veg, and dressing stored separately; assemble and dress just before eating to maintain crunch.

Notes

Store salmon separately from greens and dressing. Refrigerate cooked salmon up to 3 days; yogurt-lemon dressing 4–5 days in a sealed jar. Reheat salmon gently in a covered skillet with a splash of water or lemon, or enjoy it cold flaked over the salad. Keep vegetables dry and dress just before serving for best crunch.

Source: https://simplersavory.com/easy-low-carb-greek-salmon-bowl/