This Greek Salmon Quinoa Bowl Recipe with Green Goddess Dressing is easy, healthy and delicious. Flaky salmon, fresh crunchy vegetables, salty feta and olives are paired with fluffy quinoa and a creamy herby dressing for a fresh, high protein dinner that works for busy weeknights, meal prep lunches or relaxed weekend meals.
As a family food blogger, I’m always looking for balanced dinners that are healthy without feeling boring or hard to make. This salmon quinoa bowl has become one of our favorite easy dinner recipes because it delivers big flavor with simple ingredients and minimal prep. The combination of omega-3 rich salmon, protein-packed quinoa and crisp Mediterranean vegetables makes this meal feels both nourishing and fresh.
Jump to:
- Why You'll Love This Easy Greek Salmon Quinoa Bowl
- Easy Greek Salmon Quinoa Bowl Ingredients
- How to Make This Easy Greek Salmon Bowl with Quinoa - Step-By-Step
- Variations & Substitutions
- Pro Tips & Tricks
- How To Serve
- Storage and Reheating
- Frequently Asked Questions
- Pin This Greek Salmon Quinoa Bowl with Green Goddess Dressing Recipe For Later
- What Do You Think?!
- More Easy Salad Recipe Ideas
- Printable Recipe
- Greek Salmon Quinoa Bowl with Green Goddess Dressing
- Reader Comments & Ratings
Why You'll Love This Easy Greek Salmon Quinoa Bowl
- Protein Boost: A double-hit of protein from the fresh salmon and the quinoa base.
- Flavor Packed: The zing of the lemon-herb dressing perfectly cuts through the richness of the salmon.
- Meal-Prep Friendly: The quinoa and dressing can be made 48 hours in advance for an even faster assembly.
- Customizable: Naturally gluten-free and easy to make dairy-free by subbing the yogurt and feta.
- If you love bowls have you tried my Chickpea Buddha Bowl? Just one-pan and ready in 20 Minutes. This easy Korean Beef Bowl recipe is another speedy weeknight winner.
Easy Greek Salmon Quinoa Bowl Ingredients
Find the full list and quantities in the recipe below.
Salmon - Fresh salmon works best, but frozen fillets are a great budget-friendly option too.
Quinoa - Quinoa is a naturally gluten-free seed that cooks like a grain. It’s packed with protein, fibre and minerals, making it a nutritious base for healthy bowls. White quinoa has the mildest flavour, while red and tricolour quinoa add extra texture.
Cucumber -adds freshness and crunch to the bowl. Persian or English cucumbers are especially good because they have thin skins and fewer seeds. They help balance the richness of the salmon and dressing.
Cherry tomatoes -Cherry tomatoes bring sweetness, colour and juicy texture. They’re naturally high in vitamin C and work well raw in salads and Mediterranean-style bowls. Halving them helps release their juices and flavour.
Red onion - Red onion adds sharpness and crunch. Thinly slicing the onion gives the best flavour without overpowering the dish. If you prefer a milder taste, soak the slices in cold water for 10 minutes before using.
Avocado - Avocado adds creaminess and healthy fats that make the bowl extra satisfying. Choose ripe avocados that give slightly when pressed gently. Add just before serving to keep them fresh and green.
Feta cheese - Feta adds salty, tangy flavor that pairs beautifully with salmon and fresh vegetables. Greek feta made from sheep’s milk has a creamier texture and richer flavor than some supermarket versions.
Kalamata olives - Kalamata olives bring bold Mediterranean flavor and a salty bite that balances the fresh ingredients.
Fresh herbs - Fresh herbs make the bowl taste bright and vibrant. Parsley, dill, basil and mint all work well here and add freshness that lifts the whole dish.
Mixed greens - Baby spinach, arugula, romaine or spring greens all work well and provide a base to the bowl.
For the Green Goddess Dressing
Greek yogurt - Greek yogurt creates a creamy dressing while adding extra protein. Full-fat yogurt gives the richest flavor, but low-fat versions also work well. It helps make the dressing lighter than mayonnaise-based versions.
Fresh basil - Fresh basil gives the dressing a sweet, slightly peppery flavour and vibrant green colour. It pairs beautifully with lemon and garlic for a fresh Mediterranean-inspired taste.
Fresh parsley - Flat-leaf parsley is usually preferred here because it has a stronger flavour than curly parsley.
Garlic -Fresh garlic cloves provide the best taste. Start with a small amount and add more to suit your preference.
Lemon juice - Lemon juice brightens the dressing and balances the creamy ingredients. Fresh lemon juice tastes much fresher than bottled and helps tie all the Mediterranean flavours together.
Olive oil - Olive oil adds richness and helps create a smooth, silky dressing. Extra virgin olive oil has the best flavour and works especially well in Mediterranean recipes.
How to Make This Easy Greek Salmon Bowl with Quinoa - Step-By-Step
Find the full printable recipe below.
Cook the quinoa by adding it to a saucepan with the water or stock. Bring to a boil, then cover and simmer for about 12-15 minutes until fluffy. Set aside to cool slightly.
Meanwhile season the salmon with sea salt and pepper. Heat a drizzle of olive oil in a pan over medium heat and cook for 3-4 minutes per side, until just cooked through and flaky. Set aside.
Put all of the dressing ingredients to a blender or food processor and blend until smooth. Add a splash of water if needed to reach a pourable consistency, then taste and adjust the seasoning.
In a large bowl, combine the quinoa, tomatoes, cucumber, red onion, olives and romaine lettuce and toss gently to mix with half the dressing.
Divide the salad between 4 bowls and top each with a piece of salmon. Crumble over the feta and drizzle with more dressing if desired and serve.
Variations & Substitutions
Swap salmon for grilled chicken or shrimp
Use couscous or brown rice instead of quinoa. For a lower carb alternative use cauliflower rice.
Add chickpeas for extra plant-based protein
Make it dairy-free by skipping the feta and using dairy-free yogurt
Spice it up with chili flakes or hot honey
Pro Tips & Tricks
Be careful not to overcook the salmon or it can become dry. The easiest signs of doneness are when the salmon flakes easily with a fork, turns opaque in color, and still looks slightly moist in the centre. If you gently press it, it should feel just firm but still have a little give rather than feeling hard or rubbery.
Expert Tips for the Perfect Bowl Crispy Skin: For the best texture, pat the salmon skin dry with a paper towel before it hits the hot pan.
Herb hack: Don’t toss the herb stems! Parsley and cilantro stems hold tons of flavor and blend perfectly into this dressing.
Cool Your Grains: Let the quinoa cool slightly before tossing with the romaine to prevent the lettuce from wilting.
Make ahead: Cook the quinoa ahead of time for an even faster dinner
How To Serve
Because this vibrant bowl is already packed with protein, complex carbs, and fresh veggies, it is truly a complete meal all on its own! However, if you’re looking to round out the table for a family dinner or a relaxed weekend gathering, here are a few of our favorite ways to serve it:
- Add some baked sweet potato slices, smashed potatoes or potato wedges.
- Warm Pita or Flatbread: You can never go wrong with a side of warm, toasted pita bread or fluffy naan to scoop up that creamy Green Goddess dressing and any runaway feta cheese.
- A Mezze Platter Starter: If you are serving this for a weekend dinner party, start the meal with a casual spread of hummus, baba ganoush, and extra crunchy veggies.
- Extra Lemon Wedges: A fresh squeeze of lemon juice right before eating really makes the flavors of the flaky salmon and the herby dressing pop.
Storage and Reheating
This recipe is an absolute dream for meal prep and busy weeknight leftovers! To keep everything tasting as fresh and crunchy as day one, follow these simple tips:
To Store
- For the best results, store the components separately. Keep the cooked salmon and quinoa in one airtight container, and the chopped fresh vegetables, olives, and feta in another. Store the Green Goddess dressing in a small mason jar or dressing container. Everything will stay fresh in the fridge for up to 3 to 4 days.
To Reheat
- The beauty of this bowl is that it can be eaten completely cold! But if you prefer your salmon and quinoa warm, gently heat them in the microwave for 1 to 2 minutes until warmed through. Once heated, top with your cold, crisp vegetables, cheese, and a generous drizzle of the dressing.
Meal Prep Pro-Tip
- If you are taking this to work or school, use a bento-style glass container to keep the wet and dry ingredients separated. If you only have one large container, layer the quinoa at the bottom, top with the salmon, and add the fresh veggies on the side. Keep the dressing in a separate mini container until right before you eat so your veggies stay perfectly crisp!
Frequently Asked Questions
Can I make this salmon quinoa bowl ahead of time?
Yes, this recipe is excellent for meal prep. Prepare all the components ahead and assemble before serving.
Can I use canned salmon?
Yes, canned salmon works well for a quicker and more budget-friendly option.
Is quinoa healthy?
Quinoa is a great source of plant protein, fibre and nutrients, making it a nutritious base for healthy bowls and salads.
Can I make green goddess dressing without yogurt?
Yes, you can use mayonnaise, sour cream or a dairy-free yogurt alternative instead.
What vegetables go well in salmon bowls?
Cucumber, tomatoes, avocado, shredded lettuce, peppers, radishes and red onion all work beautifully in this recipe.
Can I eat this salmon quinoa bowl cold?
Yes, this bowl is delicious served cold or at room temperature, which makes it perfect for meal prep lunches. The flavours actually develop as it sits, especially with the green goddess dressing.
Can I make the green goddess dressing ahead of time?
Yes, the dressing can be made up to 3–4 days in advance and stored in the fridge in an airtight container. Stir well before serving as it may thicken slightly.
Is this salmon quinoa bowl good for meal prep?
Yes, it’s excellent for meal prep. Store the components separately and assemble when ready to eat to keep everything fresh and avoid soggy greens.
How do I stop the quinoa from being soggy?
Make sure you rinse the quinoa before cooking and let it fully absorb all the water. Once cooked, fluff it with a fork and allow it to cool uncovered so excess steam can escape.
What can I use instead of Greek yogurt in the dressing?
You can substitute Greek yogurt with mayonnaise, sour cream, or a dairy-free yogurt alternative. Each will slightly change the flavour and richness.
How long does cooked salmon last in the fridge?
Cooked salmon will keep for up to 2–3 days in an airtight container in the fridge. It’s best eaten cold or gently reheated.
If you’re looking for an easy healthy dinner recipe that feels fresh, filling and packed with flavour, this Greek Salmon Quinoa Bowl Recipe with Green Goddess Dressing is a delicious option the whole family can enjoy.
Pin This Greek Salmon Quinoa Bowl with Green Goddess Dressing Recipe For Later
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More Easy Salad Recipe Ideas
Printable Recipe
Greek Salmon Quinoa Bowl with Green Goddess Dressing
Ingredients
- 4 Salmon Fillets
- 1 cup Quinoa - rinsed
- 2 cups Chicken Stock - or vegetable or water
- Olive Oil
- Sea Salt and Black Pepper
- 1 cup Cherry Tomatoes - halved
- ½ Cucumber - diced into ½-inch pieces
- ¼ Red Onion - finely sliced
- ½ cup Kalamata Olives - pitted and halved
- 4 cups Romaine Lettuce - chopped
- 1 cup Feta Cheese - crumbled
For the green goddess dressing:
- ¼ cup Greek Yogurt
- ¼ cup Mayonnaise
- 1 small clove Garlic
- 1 packed cup Mixed Fresh Herbs - parsley, basil, chives, dill etc
- 1 tbsp Lemon Juice
- 2 tbsp Olive Oil
- Sea Salt - to taste
- Water - to loosen if needed
Instructions
- Cook the quinoa by adding it to a saucepan with the water or stock. Bring to a boil, then cover and simmer for about 12-15 minutes until fluffy. Set aside to cool slightly.
- Meanwhile season the salmon with sea salt and pepper. Heat a drizzle of olive oil in a pan over medium heat and cook for 3-4 minutes per side, until just cooked through and flaky. Set aside.
- Add all of the dressing ingredients to a blender or food processor and blend until smooth. Add a splash of water if needed to reach a pourable consistency, then taste and adjust the seasoning.
- In a large bowl, combine the quinoa, tomatoes, cucumber, red onion, olives and romaine lettuce and toss gently to mix with half the dressing.
- Divide the salad between 4 bowls and top each with a piece of salmon.
- Crumble over the feta and drizzle with more dressing if desired. Serve.
Grace Mortimore says
My new favorite recipe!!
Jo Keohane says
So happy you like it! Salmon for the win