gluten-free | dairy-free
MARINADE: + extra virgin olive oil + lemon, juiced + oregano leaves + fresh dill + garlic + honey or maple syrup + salt and pepper
BOWLS: + salmon fillets + cooked quinoa + romaine or mixed greens + English cucumber + cherry tomatoes + red onion + garbanzo beans + kalamata olives + feta cheese + avocado
TZATZIKI: + English cucumber + plain Greek yogurt + lemon juice + extra virgin olive oil + fresh dill + garlic cloves + sea salt + black pepper
Whisk the marinade ingredients together. Marinate the salmon fillets for 15 minutes.
Place marinated salmon, skin side down, on a baking sheet. Bake for 9-12 minutes. Let rest for 5 minutes.
Combine the bowl ingredients, toss with remaining marinade. Then make the tzatziki sauce.
Assemble 4 to 5 bowls. Place a handful of greens in each bowl. Divide the tossed 'bowl' ingredients, add a salmon fillet to each bowl, then top with a drizle of tzatziki sauce, feta cheese, and kalamata olives.
A delicious flavorful dinner ready in under an hour!