Easy Baked Greek Salmon Bowls
Rated 5.0 stars by 1 users
Author
Alex Snodgrass
Servings
4
Cook Time
25 minutes
Ingredients
For the Salmon:
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Four center-cut salmon filets (about 6 ounces each)
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2 tablespoons SideDish Greek Vinaigrette
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Salt and pepper
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½ lemon, sliced into rounds
For the Cucumber Salad:
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4 mini cucumbers, thinly sliced
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½ cup halved cherry tomatoes
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¼ cup thinly sliced red onion
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¼ cup pitted and torn kalamata olives
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¼ cup crumbled feta
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2 tablespoons finely chopped dill fronds
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2 tablespoons SideDish Greek Vinaigrette
For Serving:
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Prepared brown rice
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Fresh dill, for garnish
Method
Bake the Salmon:
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.
Prepare the Cucumber Salad:
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.
Assemble the Bowls:
Spoon brown rice into serving bowls. Top with a salmon fillet and a generous scoop of cucumber salad. Garnish with fresh dill and serve immediately.