greek salmon grain bowl

Greek Salmon Grain Bowl

Whip up a vibrant Greek Salmon Grain Bowl! Flaky salmon, chewy farro, fresh veggies & creamy tzatziki make this healthy, balanced meal a weeknight superstar. Easy recipe inside!

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There’s something incredibly satisfying about a meal that feels both nourishing and exciting, all served up in a single bowl. This Greek Salmon Grain Bowl is exactly that kind of dish. It’s my go-to when I want something that looks beautiful, tastes vibrant, and comes together without a huge pile of dishes to tackle afterwards. Honestly, it’s like a vacation for your taste buds—you get the rich, flaky salmon, the hearty chew of farro, and that classic, zesty Greek salad vibe with crunchy cucumber, juicy tomatoes, and briny olives. The whole thing gets brought to life with a creamy, herby tzatziki sauce that ties every single component together. It’s a recipe that feels special enough for a weekend lunch but is absolutely practical for a busy weeknight. You’ll notice how the different textures and flavors play off each other in every bite… it’s really a perfect balance.

Why You’ll Love This Greek Salmon Grain Bowl

  • It’s a complete, balanced meal in one bowl. You’ve got your lean protein from the salmon, complex carbs from the farro, and a ton of fresh vegetables. There’s no need to worry about side dishes—everything you need is right here, making it incredibly convenient.
  • The flavors are bright, fresh, and incredibly vibrant. The combination of lemon, dill, and oregano with the salty feta and olives is just so uplifting. It’s a meal that feels light yet deeply satisfying, never leaving you feeling heavy or sluggish afterwards.
  • It’s highly customizable to your taste and what you have on hand. Not a fan of farro? Use quinoa or couscous. Don’t have salmon? Chicken or chickpeas work wonderfully. This recipe is a fantastic template that you can make your own, week after week.
  • It’s as beautiful as it is delicious. Let’s be honest, we eat with our eyes first. Arranging the colorful components in sections around the bowl creates a stunning presentation that’s honestly Instagram-worthy, but in the most effortless way possible.

Ingredients & Tools

  • 2 (6-ounce) salmon fillets, skin-on or skinless
  • 1 cup uncooked farro (or quinoa, bulgur wheat)
  • 1 large English cucumber, diced
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 3/4 cup crumbled feta cheese
  • 1/4 cup fresh dill, chopped
  • 2 tablespoons extra virgin olive oil
  • 1 lemon (juice and zest)
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper to taste
  • For the Quick Tzatziki: 1 cup Greek yogurt, 1/2 cucumber (grated and squeezed dry), 1 small garlic clove (minced), 1 tablespoon fresh lemon juice, 1 tablespoon chopped dill, salt.

Tools: A medium saucepan, a baking sheet, a small mixing bowl, and a good knife.

The quality of your ingredients really shines here, so this is the time to use that good olive oil and the freshest herbs you can find. The salmon is the star, so aim for fillets that look vibrant and smell fresh—a little goes a long way in making this bowl exceptional.

Serves: 2 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

  • Farro vs. Quinoa. Farro has a wonderful chewy, nutty texture that holds up beautifully against the other ingredients. If you’re using quinoa, just remember to rinse it thoroughly before cooking to remove its natural bitter coating. Both are fantastic options.
  • To skin or not to skin? I actually prefer salmon with the skin on for this recipe. It gets incredibly crispy in the oven and adds a lovely textural contrast. It’s also easier to flip and handle. But if you only have skinless, that works perfectly fine too.
  • Don’t skip salting the cucumber. If you’re making the tzatziki from scratch, the key step is salting the grated cucumber and letting it sit for 10 minutes before squeezing out the excess water. This prevents your sauce from becoming watery and ensures it stays thick and creamy.
  • Your feta choice matters. Try to find a block of feta packed in brine rather than pre-crumbled feta. The brined version has a much better texture and far superior, tangier flavor that really elevates the whole dish.

How to Make Greek Salmon Grain Bowl

Step 1: First, let’s get your grain cooking. Rinse the farro under cold water. Add it to a saucepan with 2 ½ cups of water and a pinch of salt. Bring it to a boil, then reduce the heat to a simmer, cover, and let it cook for about 25-30 minutes, or until it’s tender but still pleasantly chewy. Once done, drain any excess water and fluff it with a fork. You’ll notice it has absorbed all that liquid and plumped up nicely.

Step 2: While the farro is simmering, preheat your oven to 400°F (200°C) and prepare the salmon. Pat the fillets completely dry with a paper towel—this is crucial for getting a nice sear. Place them on a parchment-lined baking sheet. Drizzle with a tablespoon of olive oil, and season generously with salt, pepper, and the dried oregano. Rub the seasoning all over the top of the fillets.

Step 3: Pop the salmon into the preheated oven. The cook time will depend on the thickness of your fillets, but generally, it takes about 12-15 minutes for medium. You’re looking for the salmon to be opaque and flake easily with a fork at the thickest part. Don’t overcook it! It will continue to cook a bit after you take it out of the oven.

Step 4: Now, let’s make the quick tzatziki. In a small bowl, combine the Greek yogurt, grated and squeezed-dry cucumber, minced garlic, lemon juice, and chopped dill. Stir it all together until well combined. Season with salt to taste. Give it a try—the flavor should be cool, creamy, and tangy. Set this aside so the flavors can meld while you assemble everything else.

Step 5: This is the fun part: assembling the bowls. Divide the cooked farro between two bowls as your base. Now, artfully arrange the diced cucumber, halved tomatoes, sliced red onion, and Kalamata olives around the edges. The trick is to create little sections of color and texture—it makes the bowl so much more appealing.

Step 6: Once the salmon is done, carefully place a fillet in the center of each bowl. The salmon should be fragrant and flaky. Immediately crumble the feta cheese over the vegetable sections and sprinkle the entire bowl with the fresh dill. Finally, drizzle the remaining olive oil and a big squeeze of fresh lemon juice over everything. This last-minute hit of acidity really makes all the flavors pop.

Step 7: Serve the bowls immediately, with a generous dollop (or two!) of the cool tzatziki sauce on top of the salmon or on the side. Encourage everyone to mix it all together before diving in, so you get a little bit of every component in each perfect bite.

Serving Suggestions

Complementary Dishes

  • Warm Pita Bread — There’s nothing better than tearing off a piece of soft, warm pita to scoop up any leftover tzatziki and farro at the bottom of the bowl. It turns the meal into a more interactive, fun experience.
  • A Simple Arugula Salad — If you’re extra hungry, a side salad with just arugula, a light lemon vinaigrette, and a few shavings of Parmesan adds a lovely peppery note that complements the Greek flavors beautifully.

Drinks

  • A Crisp Sauvignon Blanc — The bright acidity and citrus notes in a good Sauvignon Blanc are a perfect match for the lemon and herbs in the bowl. It cleanses the palate and enhances the fresh flavors.
  • Sparkling Water with Lemon — For a non-alcoholic option, the effervescence and citrus are incredibly refreshing against the richness of the salmon and the saltiness of the feta and olives.

Something Sweet

  • Baklava — The classic choice! The honey-soaked, nutty, flaky pastry provides a decadent and traditional finish that feels like a true celebration of Greek cuisine.
  • Lemon Sorbet — For a lighter ending, a scoop of intensely tart and sweet lemon sorbet is the perfect palate cleanser and feels wonderfully refreshing after the meal.

Top Mistakes to Avoid

  • Mistake: Overcooking the salmon. This is the biggest pitfall. Dry, tough salmon can ruin the bowl. Remember, it continues to cook after removal from the oven. Take it out when it’s just slightly translucent in the very center—it will perfect by the time you serve it.
  • Mistake: Using watery tzatziki. If you skip the step of salting and squeezing the grated cucumber, your sauce will weep liquid into the bowl, making everything soggy. Taking that extra five minutes makes all the difference in texture.
  • Mistake: Underseasoning the farro. The grain is the foundation of the bowl, and if it’s bland, the whole dish can fall flat. Be sure to cook it in well-salted water, just like you would with pasta.
  • Mistake: Adding the dressing too early. If you toss the vegetables with lemon and oil ahead of time, they’ll start to macerate and lose their crispness. Add the final drizzle right before serving to keep everything bright and crunchy.

Expert Tips

  • Tip: Make components ahead. This is a fantastic meal prep option. Cook the farro, chop the vegetables (store the onion separately to avoid strong odors), and make the tzatziki up to 3 days in advance. When ready to eat, just roast the salmon and assemble—dinner is on the table in 15 minutes.
  • Tip: Get the pan screaming hot for crispier skin. If you’re using skin-on salmon, for an extra-crispy skin, start it skin-side down in a hot, oven-safe skillet on the stovetop for 2-3 minutes before transferring the whole skillet to the oven to finish cooking.
  • Tip: Massage your onions. To take the sharp bite out of the raw red onion, place the sliced onions in a bowl of ice water with a teaspoon of vinegar for 10-15 minutes before assembling. They’ll become much milder and pleasantly crisp.
  • Tip: Zest your lemon first. Before you juice the lemon for the dish, use a microplane to zest it. You can add that bright, fragrant zest to the farro or even into the tzatziki for an extra layer of citrus flavor.

FAQs

Can I use a different type of fish?
Absolutely! This bowl template is very flexible. Firm white fish like cod or halibut would work well, though the cooking time may be slightly less. Even large, peeled shrimp would be delicious—just toss them in the same seasoning and roast for about 8-10 minutes until pink and opaque.

I can’t find farro. What’s the best substitute?
Quinoa is the most common and quickest-cooking substitute, and it’s gluten-free. Brown rice, bulgur wheat, or even couscous would also be great. Just adjust the cooking liquid and time according to the package directions for whatever grain you choose. The goal is a fluffy, separate grain that can hold the other ingredients.

How long do the leftovers keep?
The assembled bowls are best eaten immediately. However, you can store the individual components separately in airtight containers in the fridge for up to 3 days. I’d recommend storing the salmon, farro, veggies, and tzatziki in their own containers. Reheat the salmon and farro gently before assembling a fresh bowl.

Is there a way to make this dairy-free?
Yes, easily! For the tzatziki, use a thick, plain dairy-free yogurt (coconut or almond-based work, but check for a neutral flavor). Simply omit the feta cheese, or use a dairy-free feta alternative. The bowl will still be packed with flavor from the salmon, olives, and herbs.

My salmon always sticks to the pan. How can I prevent this?
Parchment paper is your best friend here! Lining your baking sheet with it guarantees easy release. If you’re searing in a skillet first, make sure the pan is properly preheated and you’ve used enough oil. The salmon will naturally release from the pan when a crust has formed—don’t try to move it too early.

Greek Salmon Grain Bowl

Greek Salmon Grain Bowl

Cost Level moderate
Category Bowls
Difficulty medium
Cuisine Greek, mediterranean
Servings 2
Total Time 45 minutes

Whip up a vibrant Greek Salmon Grain Bowl! Flaky salmon, chewy farro, fresh veggies & creamy tzatziki make this healthy, balanced meal a weeknight superstar. Easy recipe inside!

Ingredients

Ingredients

Instructions

  1. First, let's get your grain cooking. Rinse the farro under cold water. Add it to a saucepan with 2 ½ cups of water and a pinch of salt. Bring it to a boil, then reduce the heat to a simmer, cover, and let it cook for about 25-30 minutes, or until it's tender but still pleasantly chewy. Once done, drain any excess water and fluff it with a fork.
  2. While the farro is simmering, preheat your oven to 400°F (200°C) and prepare the salmon. Pat the fillets completely dry with a paper towel—this is crucial for getting a nice sear. Place them on a parchment-lined baking sheet. Drizzle with a tablespoon of olive oil, and season generously with salt, pepper, and the dried oregano. Rub the seasoning all over the top of the fillets.
  3. Pop the salmon into the preheated oven. The cook time will depend on the thickness of your fillets, but generally, it takes about 12-15 minutes for medium. You're looking for the salmon to be opaque and flake easily with a fork at the thickest part. Don't overcook it! It will continue to cook a bit after you take it out of the oven.
  4. Now, let's make the quick tzatziki. In a small bowl, combine the Greek yogurt, grated and squeezed-dry cucumber, minced garlic, lemon juice, and chopped dill. Stir it all together until well combined. Season with salt to taste. Give it a try—the flavor should be cool, creamy, and tangy. Set this aside so the flavors can meld while you assemble everything else.
  5. This is the fun part: assembling the bowls. Divide the cooked farro between two bowls as your base. Now, artfully arrange the diced cucumber, halved tomatoes, sliced red onion, and Kalamata olives around the edges. The trick is to create little sections of color and texture—it makes the bowl so much more appealing.
  6. Once the salmon is done, carefully place a fillet in the center of each bowl. The salmon should be fragrant and flaky. Immediately crumble the feta cheese over the vegetable sections and sprinkle the entire bowl with the fresh dill. Finally, drizzle the remaining olive oil and a big squeeze of fresh lemon juice over everything. This last-minute hit of acidity really makes all the flavors pop.
  7. Serve the bowls immediately, with a generous dollop (or two!) of the cool tzatziki sauce on top of the salmon or on the side. Encourage everyone to mix it all together before diving in, so you get a little bit of every component in each perfect bite.

Chef’s Notes

  • Use high-quality, fresh ingredients like vibrant salmon and fresh herbs to make the dish exceptional.
  • Grate and thoroughly squeeze the cucumber for the tzatziki to prevent a watery sauce.
  • Season the salmon generously with salt, pepper, and dried oregano before cooking for maximum flavor.
  • Cook the farro until it has a chewy, nutty texture to complement the other bowl components.
  • Arrange the colorful ingredients in distinct sections in the bowl for an appealing, restaurant-style presentation.

Tags

salmongrain bowltzatzikihealthybalanced mealone-bowlcustomizablefresh herbs

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