I’m absolutely convinced that Mediterranean cuisine offers some of the most vibrant, healthy meals you can make at home. These salmon rice bowls? They’re my go-to when I want something that feels both indulgent and nourishing. The combination of flaky roasted salmon atop fragrant basmati rice, surrounded by fresh veggies, briny olives, and that creamy homemade tzatziki sauce is simply magical. Can you already imagine the contrasting textures and colors coming together in your bowl? Just wait until we talk about how easily it all comes together…
Why You’ll Love these Mediterranean Salmon Rice Bowls
If you’re looking for a meal that’s both impressive and simple, these Mediterranean salmon rice bowls are about to become your new weeknight hero. They’re packed with protein, vibrant flavors, and can be on your table in under 30 minutes.
They make amazing leftovers for lunch the next day. Who doesn’t want to feel like they’re dining on a Greek island on their Tuesday lunch break?
I love how customizable these bowls are. Don’t like olives? Skip them. Want more veggies? Throw in some roasted red peppers. The combination of flaky salmon, creamy tzatziki, and briny feta creates the perfect balance of textures and flavors.
What Ingredients are in Mediterranean Salmon Rice Bowls?
These Mediterranean salmon rice bowls bring together the best flavors of Greek cuisine in one delicious, nutritious meal.
- 4 salmon filets (6 oz each, with skin on)
- 2 tablespoons olive oil
- ¼ cup fresh dill, chopped
- 2 cloves garlic (1 for salmon, 1 for tzatziki)
- ¼ teaspoon sea salt
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced (plus another ½ large cucumber for tzatziki)
- ½ cup Kalamata olives, halved
- ½ cup feta cheese, crumbled
- 2 cups cooked basmati rice
- 1 cup Greek yogurt
- 1 teaspoon lemon juice (plus extra lemon wedges for serving)
- 1 tablespoon olive oil (for tzatziki)
For the best results, try to source wild salmon when possible, and don’t forget to properly drain your grated cucumber for the tzatziki—nobody wants a watery sauce ruining all that gorgeous Mediterranean goodness.
How to Make these Mediterranean Salmon Rice Bowls
Making these Mediterranean salmon rice bowls is surprisingly simple, even on busy weeknights. Start by preheating your oven to 425°F, then prepare your salmon filets (4 filets, 6 oz each) by coating them with 2 tablespoons of olive oil, ¼ cup of freshly chopped dill, 1 crushed garlic clove, and ¼ teaspoon of sea salt. The aromatics will infuse into the fish as it roasts for about 12-15 minutes, creating that perfect flaky texture we all dream about.
While the salmon works its magic in the oven, multitask by preparing your fresh components. Combine 1 cup of halved cherry tomatoes, 1 cup of diced cucumber, and ½ cup of halved Kalamata olives to create a vibrant salad that brings color and tang to your bowl.
The tzatziki sauce—an absolute must for authentic Mediterranean flavor—comes together with 1 cup of Greek yogurt, ½ large grated cucumber (make sure to squeeze out that excess moisture, trust me on this one), 1 clove of minced garlic, ¼ cup of dill, 1 teaspoon of lemon juice, a pinch of sea salt, and 1 tablespoon of olive oil. The sauce should be thick and cooling, ready to balance the warm salmon.
For larger gatherings, consider using a Dutch oven stock pot to double or triple this recipe while maintaining those perfect flavors and textures.
To assemble these gorgeous bowls, start with a base of fluffy basmati rice (2 cups cooked), then artfully arrange the roasted salmon, tomato-cucumber salad, the remaining ½ cup of Kalamata olives, and ½ cup of crumbled feta cheese. A generous dollop of tzatziki on top completes the masterpiece, with lemon wedges on the side for that final squeeze of brightness. The rice soaks up all those Mediterranean juices while the combination of warm salmon and cool tzatziki creates a temperature contrast that makes each bite more interesting than the last.
What to Serve with Mediterranean Salmon Rice Bowls
While these rice bowls stand perfectly well on their own as a complete meal, pairing them with the right side dishes can turn your dinner into a full Mediterranean feast. I love serving warm pita bread on the side—perfect for scooping up extra tzatziki.
A simple Greek salad with red onions and bell peppers complements the flavors beautifully.
For drinks, nothing beats a crisp white wine like Assyrtiko or Sauvignon Blanc. Hosting a family dinner? Add a platter of stuffed grape leaves (dolmas) and roasted garlic hummus to round out the spread. Trust me, your guests will think you’ve transported them straight to Santorini.
Leftovers and Storage for these Mediterranean Salmon Rice Bowls
Properly storing leftover salmon rice bowls might seem tricky, but I’ve got you covered with simple solutions for keeping each component fresh. Store the salmon, rice, and tzatziki in separate containers in the refrigerator for up to 3 days. The tomato-cucumber mixture? Keep that separate too, as it’ll release water that makes everything soggy.
When reheating, I recommend warming just the rice and salmon at a low temperature, keeping the tzatziki and vegetables cold. Can you imagine soggy, warm cucumbers? Not appetizing. For best results, assemble your bowl right before eating, just like you’d when freshly made.
Mediterranean Salmon Rice Bowls Substitutions and Variations
Now that you know how to store these delicious bowls, let’s explore how to make them your own. I’m a firm believer that recipes are just suggestions, not rules set in stone.
Swap the salmon for chicken or shrimp if you prefer. Not a fan of basmati? Brown rice, quinoa, or cauliflower rice work beautifully. Can’t find Kalamata olives? Any olive variety will do in a pinch.
For a dairy-free version, replace the feta with avocado slices and use coconut yogurt in your tzatziki. Spice lovers might add a pinch of red pepper flakes or a drizzle of hot honey.
Final Thoughts
From within the heart of my kitchen to yours, these Mediterranean Salmon Rice Bowls represent more than just a quick dinner option. They’re a celebration of vibrant flavors that transport you to sun-drenched shores with every bite.
What I love most about this recipe is its versatility. Don’t have salmon? Swap it. Craving more veggies? Add them. The foundation remains the same – fresh ingredients, simple preparation, stunning results. For busy weeknights when you’re short on time, consider trying a foolproof cooking method similar to pan-frying that ensures juicy results with minimal ingredients.