Ingredients:

  • 4 (6 oz / 170g) salmon fillets, skin-on
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups cooked basmati rice or quinoa
  • 1 tbsp lemon juice
  • 1 tbsp chopped fresh parsley
  • 1 cup diced English cucumber
  • 1 cup halved cherry tomatoes
  • 1/4 cup thinly sliced red onion
  • 1/4 cup pitted and halved Kalamata olives
  • 1/4 cup crumbled feta cheese
  • 2 cups baby spinach or arugula
  • 1/2 cup Greek yogurt
  • 1 tbsp lemon juice
  • 1 clove minced garlic
  • 1 tbsp chopped fresh dill
  • 1 pinch salt

Instructions:

  1. Prepare the cold components: dice cucumbers and tomatoes, slice red onions, and whisk together Greek yogurt, lemon juice, minced garlic, fresh dill, and a pinch of salt in a small bowl to create the tzatziki. Set aside on a large platter.
  2. Pat the salmon fillets completely dry with paper towels to ensure a proper sear. Rub the fillets with olive oil, dried oregano, garlic powder, salt, and black pepper.
  3. Heat a 12-inch skillet over medium-high heat. Place salmon fillets skin-side down and press lightly with a spatula for 10 seconds. Sear for 4-5 minutes until the skin is mahogany-colored and crisp.
  4. Flip the fillets and sear for another 3-4 minutes until cooked to your preferred doneness.
  5. Assemble the bowls by dividing cooked rice (tossed with lemon juice and parsley) and baby spinach among four bowls. Top with cucumber, tomatoes, red onion, olives, and feta cheese.
  6. Place one salmon fillet atop each bowl and drizzle with the lemon-tzatziki sauce.