Greek Salmon Rice Bowls

Ingredients

The salmon

• 8–12 ounces salmon (skinless), cut into bite-sized pieces
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon garlic powder
• ½–1 teaspoon paprika
• ½ teaspoon chili flakes (Aleppo or Urfa Biber)
• ½ teaspoon dried thyme (or rosemary, sage, Italian seasoning)
• 1–2 tablespoons olive oil

The bowls

• 2 cups cooked rice (basmati or other cooked grain, or cooked cauliflower rice)
• 1 cup cherry or grape tomatoes, cut in half (or sub-cooked beets, diced)
• 1 cup cucumber, diced
• ½ cup olives (kalamata or Greek)
• 1–2 cups greens (arugula, spinach, romaine, etc.)
• ½ cup tzatziki (or hummus), store-bought or homemade
• optional fresh herbs (mint, dill or Italian parsley), feta, avocado, micro greens, pickled onions

Lemony Greek Dressing

• 1 tablespoon lemon zest
• ⅛ cup lemon juice
• ⅛ cup red wine vinegar (or sub AC vinegar)
• ¼ cup olive oil
• 1 clove garlic, finely minced
• 1 teaspoon dried oregano (or 1 tablespoon fresh oregano)
• ½ teaspoon salt
• ¼ teaspoon pepper
• optional ½ teaspoon dijon mustard, 1 tablespoon capers

Instructions

Nutrition Facts (estimated)