Ingredients
- 1-1/4 lb wild caught salmon filet or 1-2 cans wild caught salmon
- Couscous, rice, or buckwheat groats
- FOR THE DRESSING
- 1/4 cup olive oil
- <1/4 cup fresh squeezed lemon juice
- 2 tsp oregano fresh or dried
- 1-1/2 Tablespoons fresh dill or less if using dried
- 2 tsp honey
- 1 clove garlic
- Salt and Pepper
- FOR THE GREEK SALAD
- 1 cup cherry tomatoes, halved
- 1 small cucumber, chopped
- 3/4 cup quartered artichoke hearts
- 1/2 cup pitted Kalamata olives
- 1/2 cup feta cheese, crumbled
- FOR THE TZATZIKI SAUCE
- 1 cup yogurt
- 1/2 cup finely diced cucumber
- 1/4 cup dill
- 1 TBSP lemon juice
- 1 TBSP olive oil
- 1 clove garlic, crushed
- Salt
Instructions
While this looks like a lot of ingredients, it is quick and easy to make –especially if you use canned salmon as I sometimes do. It comes together in about 15 minutes. I use 1 can of salmon and halve the rest of the recipe.
If using salmon filet, preheat the oven to 400o Place the filet skin side down in the bottom of a large baking dish. Briefly set aside.
Prepare the dressing by combining the olive oil, lemon juice, dill, oregano, honey, teaspoon salt, garlic, and black pepper in a small bowl, and whisking to combine.
Sprinkle a little salt over the salmon and pour about half the dressing over the salmon (save remaining half for vegetables). Bake about 7-10 minutes or until done. If using canned salmon sprinkle it in to a little bowl and pour the dressing over to let it marinate while you prepare the rest of the meal.
If using couscous or rice, follow directions on box and prepare. (I used left over rice.)
While the salmon bakes prepare your veggies by combining them in a large bowl along with the feta cheese and pour remaining dressing over the salad and toss.
Prepare the tzatziki sauce by combing remaining ingredients in a small bowl and stir to combine.
To build your bowl, layer in first the rice or couscous, next the salad with the dressing, then the salmon and lastly top with a few spoonfuls of the tzatziki sauce.