Grilled Salmon Bowl

A fresh, colorful, protein-rich bowl with smoky grilled salmon, fluffy grains, crisp vegetables, creamy avocado, and a bright lemon-yogurt dressing. Perfect for lunch, dinner, or meal prep.

Ingredients

For the Salmon

• 4 salmon fillets, about 5–6 oz (140–170 g) each
• 1½ tbsp olive oil
• 1 tbsp fresh lemon juice
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• ½ tsp dried oregano
• ½ tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper

For the Bowl

• 3 cups cooked quinoa, brown rice, or white rice
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• ½ cup red onion, thinly sliced
• ½ cup chickpeas, drained and rinsed
• ¼ cup crumbled feta cheese
• 2 tbsp fresh parsley or cilantro, chopped
• Lemon wedges, for serving

Creamy Lemon Dressing

• ½ cup plain Greek yogurt
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil
• 1 small garlic clove, finely grated
• 1 tsp honey or maple syrup
• 1–2 tbsp water, as needed
• Salt and black pepper to taste

Instructions

1. Marinate the salmon:
   Pat the salmon dry. In a small bowl, combine olive oil, lemon juice, garlic, smoked paprika, oregano, onion powder, salt, and pepper. Rub the mixture evenly over the salmon.
2. Prepare the dressing:
   Whisk Greek yogurt, lemon juice, olive oil, garlic, honey, salt, and pepper together. Add a little water until the dressing reaches a pourable consistency. Refrigerate until ready to use.
3. Grill the salmon:
   Preheat the grill to medium-high heat and lightly oil the grates. Place the salmon skin-side down if using skin-on fillets. Grill for about 4–5 minutes per side, depending on thickness, until the salmon is cooked through and flakes easily. The thickest part should reach 145°F (63°C) for food safety.
4. Prepare the bowl:
   Divide the cooked quinoa or rice between 4 bowls. Arrange cucumber, tomatoes, avocado, red onion, and chickpeas around the grains.
5. Add the salmon:
   Place one grilled salmon fillet in each bowl. Sprinkle with feta and fresh herbs.
6. Finish:
   Drizzle with the creamy lemon dressing and serve with fresh lemon wedges.

Serving Size

4 servings

Approximate Nutrition Per Serving

• Calories: 550–600
• Protein: 38–42 g
• Carbohydrates: 45–50 g
• Fat: 25–28 g
• Fiber: 8–10 g

Nutrition varies depending on the salmon size, grain, avocado, feta, and dressing amounts.

Allergen & Nut Information

• Contains: Fish (salmon), dairy (Greek yogurt and feta).
• Tree nuts: None in the basic recipe.
• Peanuts: None.
• Sesame: None unless added as a topping.
• Gluten: Naturally gluten-free if using certified gluten-free ingredients.
• Egg: None.
• Soy: None in the basic recipe.
• Important: If you have a serious allergy, check packaged ingredient labels and avoid cross-contact during preparation.
• Optional nuts: Chopped almonds, walnuts, or pistachios can be added for crunch, but they will change the allergen information.

Recipe Tips

• For extra flavor: Add a pinch of chili flakes or cayenne to the salmon marinade.
• For meal prep: Keep the salmon, grains, vegetables, and dressing in separate containers and assemble when ready to eat.
• For lower carbs: Replace the rice/quinoa with cauliflower rice or extra greens.
• For extra protein: Add more chickpeas or use a Greek-yogurt-based dressing.
• Don’t overcook the salmon: Remove it as soon as it reaches a safe internal temperature; it should remain moist and flaky.

Recipe Q&A

Q: Can I use an air fryer instead of a grill?
A: Yes. Air fry the seasoned salmon at 400°F (200°C) for about 7–10 minutes, depending on thickness, until it reaches 145°F (63°C).

Q: Can I use frozen salmon?
A: Yes. Thaw it completely in the refrigerator before marinating and grilling for the best texture.

Q: What grain works best?
A: Quinoa, brown rice, white rice, couscous, or farro all work well. For a gluten-free option, choose quinoa or rice.

Q: Can I make this bowl ahead of time?
A: Yes. Prepare the components ahead and refrigerate them separately. Add avocado and dressing just before serving for the freshest result.

Q: How long does cooked salmon last in the refrigerator?
A: Store cooked salmon in an airtight container in the refrigerator and use within 3–4 days.

Q: Can I substitute the Greek yogurt?
A: Yes. Use dairy-free yogurt for a dairy-free version, or make a simple lemon-herb vinaigrette with olive oil and lemon juice.

Q: Is this recipe gluten-free?
A: Yes, the basic ingredients are naturally gluten-free. Check labels on packaged ingredients and choose gluten-free grains if needed.

Q: What vegetables can I add?
A: Roasted zucchini, bell peppers, spinach, shredded carrots, corn, cabbage, or broccoli are excellent additions.

Q: Can I make it dairy-free?
A: Yes. Skip the feta and replace Greek yogurt with an unsweetened dairy-free yogurt or use a lemon-herb vinaigrette.

Q: Can I add nuts?
A: Absolutely. Pistachios, almonds, or walnuts add a nice crunch. If serving someone with allergies, clearly label the bowl and avoid cross-contact.