Greek Salmon Bowls
These Greek salmon bowls are everything you want in a quick, nourishing dinner — bright, flavorful, and packed with protein. With flakey roasted salmon, lemony veggies, and creamy tzatziki, it’s a nutritious and satisfying meal you’ll want to eat on repeat.

As a dietitian, I love that this recipe is simple enough for busy weeknights but still feels fresh and elevated. It’s a low-effort, high-reward dinner that will actually get you craving salmon.
Try my hot honey salmon bites, rice cooker salmon bowls, or air fryer salmon bites.
Why you’ll love this dietitian-made recipe
- High in protein and omega-3s: With 38 grams of protein per bowl and plenty of healthy fats, this meal keeps you full, satisfied, and energized.
- Minimal effort: Just a few minutes of prep and it’s ready for the oven, making these greek salmon bowls perfect for busy nights.
- Seriously delicious: Flaky salmon, bright lemon, and creamy tzatziki make every bite taste comforting and crave-worthy.
As a Registered Dietitian, I love salmon for its nutrient-density. It’s packed with nutrients like omega-3 fatty acids, vitamin A, and vitamin B12, which can help support your health. And because it has protein and healthy fats, it’s extra satisfying and filling too.
Key ingredients
- Salmon: Choose boneless, skinless salmon to keep prep easy and avoid any surprise bones. Stick to 4–6 ounce portions so everything cooks evenly in the oven.
- Veggies: Zucchini, cherry tomatoes, and garlic roast quickly and add color, texture, and flavor without overcooking the salmon.
- Lemon: Fresh lemon juice adds brightness and acidity to balance the rich salmon and creamy tzatziki. Since this is a lemon-forward recipe, skip bottled juice if you can.
- Seasonings: A mix of Greek seasoning, red pepper flakes, and salt brings big flavor with minimal effort—no marinating needed.
- Rice: I like serving these bowls with a scoop of rice for an easy, satisfying base, but you can swap in roasted potatoes, quinoa, chickpeas, or any other carb you love.
Scroll down to the recipe card for the full ingredients list and detailed recipe.
How to make Greek salmon bowls
Step 1: Add salmon, veggies, and seasonings to a baking dish and mix.
Step 2: Sprinkle with feta.
Step 3: Bake for 15-20 minutes.
Step 4: Assemble in bowls with rice, tzatziki, and any other toppings you love.
Storage and re-heating
- Store each serving of cooked salmon, rice, and veggies together in the fridge.
- Keep tzatziki and any other extra toppings separate and add just before eating.
- Reheat in the microwave for 45–60 seconds until warmed through. Stir halfway for even heating and to avoid overcooking the salmon.
Trying to eat healthier but don’t know where to start? Download this list of high-protein foods and my high fiber foods chart, or learn about weight loss without calorie counting.
Common questions
I used a 9×13-inch baking dish for this recipe. You don’t need to be exact, but make sure your pan is large enough to fit all the ingredients in a single layer without too much overlap.
Yes! You can easily double the ingredients. Just be sure to use a larger baking dish or two smaller ones so everything cooks evenly and your salmon touches the bottom of the pan.
Swap rice for brown rice, cooked quinoa, lentils, chickpeas, or even roasted or air-fried potatoes—any carb that adds a satisfying base.
Try adding sliced olives, a scoop of hummus, diced tomatoes, pickled red onions, fresh herbs like dill or parsley, or a handful of crumbled pita chips to your bowls right before serving.
Definitely, but I recommend eating within 3 days. Store the salmon, veggies, and rice together in single-serve containers. Keep refrigerated, and add tzatziki and other toppings just before eating.
More easy and healthy dinners
Crispy Beef Tacos
Sweet Potato Sloppy Joe’s
Lazy High Protein Lasagna
Healthy Orange Chicken
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Greek Salmon Bowls
Ingredients
- 2 4-6 oz portions skinless and boneless salmon, patted dry
- 1 medium zucchini, halved lengthwise and cut into ¼-inch slices
- 1 cup cherry tomatoes
- 2 tsp olive oil
- 3 cloves garlic, minced
- 3 Tbsp fresh lemon juice
- 1 Tbsp Greek seasoning
- ⅛ tsp red pepper flakes, optional
- ¼ tsp salt, optional (see notes)
- ¼ cup crumbled feta cheese, I use light
To Serve
- tzatziki
- 2 cups cooked rice, I like to cook this in broth for extra flavor
Equipment
Instructions
- Position oven rack to the middle and pre-heat to 425 F. If you haven't already, cook your rice according to package directions but swap water for broth.
- Add salmon, zucchini, tomatoes, olive oil, garlic, lemon juice, Greek seasoning, red pepper flakes, and salt to the pan. Use a gloved hand to mix until all ingredients are evenly seasoned and coated. Rub seasoning and garlic into both sides of your salmon if needed.
- Re-arrange salmon and vegetables in an even layer throughout the pan, making sure the salmon is touching the bottom. Sprinkle with feta cheese.
- Bake for 15-20 minutes, or until salmon is cooked through, but still flaky and tender. Once the salmon is done cooking, gently burst any whole cherry tomatoes with a fork or tongs.
- Plate over rice and with a generous dollop of tzatziki. Enjoy!
Notes
- I use 2-3 Tbsp of tzatziki per bowl.
- Skip red pepper flakes if you don’t like heat.
- For extra protein, cook rice in bone broth instead of regular broth. Or, swap rice for an equal amount of quinoa.
- Make it easier by using instant rice instead of cooking it yourself.
- Feel free to double the recipe to serve more people.
- Greek seasoning and feta have a considerable amount of salt, so feel free to reduce or omit the added salt if you’re watching your sodium.
This has become one of my favorite low-effort dinners for summer. So easy and SO fresh!