Easy Baked Greek Salmon Bowls

Name: Easy Baked Greek Salmon Bowls
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: Four center-cut salmon filets (about 6 ounces each); 2 tablespoons SideDish Greek Vinaigrette; Salt and pepper; ½ lemon, sliced into rounds; 4 mini cucumbers, thinly sliced; ½ cup halved cherry tomatoes; ¼ cup thinly sliced red onion; ¼ cup pitted and torn kalamata olives; ¼ cup crumbled feta; 2 tablespoons finely chopped dill fronds; 2 tablespoons SideDish Greek Vinaigrette; Prepared brown rice; Fresh dill, for garnish

Alex Snodgrass

Servings

Cook Time

25 minutes

Ingredients

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Four center-cut salmon filets (about 6 ounces each)
2 tablespoons SideDish Greek Vinaigrette
Salt and pepper
½ lemon, sliced into rounds

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4 mini cucumbers, thinly sliced
½ cup halved cherry tomatoes
¼ cup thinly sliced red onion
¼ cup pitted and torn kalamata olives
¼ cup crumbled feta
2 tablespoons finely chopped dill fronds
2 tablespoons SideDish Greek Vinaigrette

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Prepared brown rice
Fresh dill, for garnish

Method

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Preheat the oven to 400°F.
Place the salmon fillets in a baking dish. Drizzle with SideDish Greek Vinaigrette, then use a pastry brush (or the back of a spoon) to evenly coat the tops. Season with salt and pepper, and lay the lemon rounds over each fillet.
Bake for 12 to 15 minutes, or until the salmon is cooked through and flakes easily with a fork.

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While the salmon bakes, combine the cucumbers, tomatoes, red onion, olives, feta, and dill in a large bowl.
Drizzle with SideDish Greek Vinaigrette and toss until evenly coated. Set aside.