The flavours in this Greek Salmon Bowl are UNBELIEVABLY GOOD! It is fresh, vibrant, protein-packed, and super easy to put together. Crispy air-fried salmon seasoned with Greek seasoning, on a base of brown rice and quinoa, then topped with all the best Greek ingredients like feta, olives, homemade tzatziki, artichokes and cucumber. Such a good way to make lunch time more exciting.
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If you love Greek food, then you are going to LOVE this Greek salmon bowl. It's such a great meal prep recipe, and you can adapt it so many different ways to adapt it to use up whatever you have.
It's high in protein and fibre thanks to salmon, quinoa, and brown rice and the air fryer does most of the work. If you are looking for a new way to eat salmon, then this is it.
Make the seasoning, dips and bread yourself to make this salmon bowl next level, or use some good quality store bought options to make this a 15 minute meal.
Looking for more healthy salmon recipes? Why not try our delicious Bang Bang Salmon, creamy Smoked Salmon Risotto or our easy Sticky Salmon Stir Fry?
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Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Salmon - Fresh boneless salmon fillets.
- Greek seasoning - I used a store bought blend, but you could make your own with salt, pepper, garlic, oregano, thyme and lemon zest.
- Cucumber and tomatoes - A classic addition to any kind of Greek salad. You could add red onion too.
- Tzatziki - Try our classic Tzatziki Recipe or for a high protein version our Cottage Cheese Tzatziki.
- Olives and artichokes - A great way to bulk out the Greek salmon bowl and add a lot of flavour.
- Feta - Use reduced fat to save some calories.
- Rocket (arugula) - Although not very traditional, it does bulk out the bowl and add lots of greenery. You could use a lettuce like romaine instead.
- Rice and quinoa - Either use a microwavable rice packet or try our Brown Rice and Quinoa recipe.
- Flatbread - Either try our Easy Homemade Flatbreads or use store bought ones.
Variations
Protein: You can swap the salmon for air-fried chicken, prawns or halloumi (and leave out the feta). Roasted chickpeas and tofu work too.
Dairy free: Use a plant-based yogurt for the tzatziki and skip the feta.
Low-carb option: Replace grains with cauliflower rice.
Kid-friendly version: keep toppings separate and serve deconstructed
How To Make Greek Salmon Bowls
Step 1
Pat the salmon fillets dry and place them on a plate. Sprinkle evenly with Greek seasoning, gently rubbing it into the fish.
Step 2
Place the salmon in the air fryer basket and cook at 200°C/400°F) for 8-10 minutes, depending on thickness, until the salmon is flaky and cooked through.
Step 3
Divide the rice and quinoa mixture between bowls. Top with salmon, cucumber, tomatoes, olives, artichokes, rocket, and feta. Add the tzatziki and finish with a squeeze of lemon. Serve with warm flatbreads on the side.
Serving Suggestions
If you wanted to bulk this Greek salmon bowl out a bit, you could add hummus like our Butter Bean Hummus or roasted red pepper dip like our Harissa Pasta on the side. A drizzle of Tahini Dressing is really good too.
Use leftovers wrapped in flatbread for an easy lunch wrap or even little Greek salmon tacos.
Greek Salmon Bowl Meal Prep and Storage
Store salmon, grains, toppings, and tzatziki separately in airtight containers and then build them when you are ready to serve. It keeps well in the fridge for up to 3 days
Reheat salmon gently in the air fryer or microwave or you can serve it cold.
Dannii's Top Tips
- Don't overcrowd the air fryer. Cook salmon in batches if needed as you want it to get a bit crispy.
- Warm the flatbreads just before serving for best texture.
- Add a squeeze of lemon at the end to add lots of flavour.
Frequently Asked Questions
Yes, and frozen salmon is a great way to make it more budget friendly. Thaw completely and pat dry before seasoning and air frying.
Yes - bake at 200°C/180°C(fan)/400°F/Gas 6 for 12-15 minutes if you don't have an air fryer.
More Greek Recipes
If you've tried this Greek salmon bowl recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Greek Salmon Bowl
Ingredients
- 240 g (8.5 oz) Salmon fillets - about 120g/4.25oz per fillet
- 2 tablespoon Greek seasoning
- 2 portion Tzatziki
- 8 Cherry tomatoes - halved
- 100 g (0.75 cup) Cucumber - sliced and quartered
- 50 g (0.33 cup) Olives
- 100 g (0.5 cup) Artichokes - jarred
- 40 g (0.25 cup) Light feta - crumbled
- 30 g (1.5 cups) Rocket (arugula)
- 1 Flatbread - cut into 8
- 1 packet Brown rice and quinoa
- 1 Lemon - juice only
Instructions
- Pat 240 g Salmon fillets dry and place them on a plate. Sprinkle evenly with 2 tablespoon Greek seasoning, gently rubbing it into the fish.
- Place the salmon in the air fryer basket and cook at 200°C/400°F) for 8-10 minutes, depending on thickness, until the salmon is flaky and cooked through.
- Divide 1 packet Brown rice and quinoa between bowls. Top with the cooked salmon, 100 g Cucumber, 8 Cherry tomatoes, 50 g Olives, 100 g Artichokes, 30 g Rocket (arugula), and 40 g Light feta.
- Add 2 portion Tzatziki and finish with a squeeze of 1 Lemon. Serve with 1 Flatbread (warmed) on the side.
Recipe Tips
- Don't overcrowd the air fryer. Cook salmon in batches if needed as you want it to get a bit crispy.
- Warm the flatbreads just before serving for best texture.
- Add a squeeze of lemon at the end to add lots of flavour.
Nutritional Information
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The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Lucie Colwell says
Wow! Made this tonight and my husband is so happy :) it was really amazingly delicious. We did adapt it a little because the weather is so yucky - very very wet, dark and dismal. So I roasted (in air fryer) the cherry tomatoes in garlic oil and oregano, then popped the salmon on top. The flatbreads in the other side of air fryer (made with Caputo GF bread flour and lactose free Greek yogurt) I can tell it will become a firm favourite, and can't wait to try it the OG way in the summer.