I love seafood dishes because they feel light and healthy, but I sometimes struggle to make them flavorful enough at home. In this Greek Salmon with Lemon Rice Bowl, the lemon zest and juice are bold and bright, and the oregano and garlic create a savory depth that balances perfectly with the creamy feta. I also love how colorful the dish is—it’s just as beautiful to look at as it is to eat, and it makes me feel like I’m enjoying a little Mediterranean escape right at home.

This recipe is perfect for lunch, dinner, or even a meal prep plan for the week. It’s easy to make, yet it feels fancy enough to serve for guests or a cozy date night at home. I love how the flavors come together quickly, and it’s a recipe that makes your kitchen smell amazing while cooking.

I have tried many salmon recipes, but I use this method almost every time because it’s simple and reliable. I always toast the rice lightly with garlic before cooking—it adds a subtle nutty flavor that complements the fish. I always drizzle fresh lemon juice over the cooked salmon and rice, as it brightens the flavors and makes the dish taste fresh and light.

You can serve this Greek Salmon with Lemon Rice Bowl on a large platter for family meals, some extra feta and parsley on top, also with a side of warm pita bread, or alongside a crisp Greek salad. For an easy weeknight dinner, I serve it in bowls with a little tzatziki sauce on the side. You can even add roasted vegetables like bell peppers or zucchini to make it a complete one-bowl meal.

Its Perfect For:

• Quick weeknight dinners that are healthy and filling.
• Meal prep lunches for work or school.
• Family gatherings or casual dinner parties.
• Date nights at home with a fancy touch.
• Weekend brunches with a Mediterranean theme.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 1 cup long-grain rice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 lemon (zested and juiced)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 cup chopped cucumber
• 1/2 cup halved cherry tomatoes
• 1/4 cup crumbled feta cheese
• 2 tablespoons chopped fresh parsley
• Optional: Kalamata olives for garnish

Kitchen Equipment You’ll Need

• Medium saucepan for cooking the rice.
• Non-stick skillet or grill pan for the salmon.
• Knife and cutting board for vegetables.
• Mixing bowl for tossing ingredients.
• Zester or microplane for lemon zest.
• Measuring cups and spoons for accurate seasoning.
• Fork for fluffing rice.

How to Make Greek Salmon with Lemon Rice Bowl

Step 1

Prepare the lemon rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it. Stir in the rice and cook for 1–2 minutes to lightly toast it. Add 2 cups of water, the zest of one lemon, half of the lemon juice, salt, and pepper. Bring to a boil, then cover and reduce to a simmer for 15 minutes, or until the rice is fluffy and tender.

Step 2

Season the salmon: While the rice is cooking, brush the salmon fillets with the remaining olive oil. Sprinkle each fillet with salt, pepper, and dried oregano. Make sure both sides are evenly coated for maximum flavor.

Step 3

Cook the salmon: Heat a non-stick skillet or grill pan over medium-high heat. Place the salmon skin-side down and cook for about 4–5 minutes, then carefully flip and cook for another 3–4 minutes until the salmon is cooked through but still moist. Remove from heat and squeeze a little fresh lemon juice over each fillet for a bright, zesty flavor.

Step 4

Assemble the rice bowl: Fluff the lemon rice with a fork and divide it evenly into bowls. Top each serving with a salmon fillet. Scatter chopped cucumber, cherry tomatoes, and crumbled feta over the top. Sprinkle with fresh parsley and optional Kalamata olives for that authentic Greek touch.

Step 5

Final touches: Drizzle any remaining lemon juice over the bowl for extra brightness. Serve warm, and enjoy the refreshing Mediterranean flavors in every bite.

Tips for Greek Salmon with Lemon Rice Bowl

• Use fresh lemon: Fresh lemon juice and zest make the dish bright. Bottled lemon juice won’t give the same flavor. Always zest before juicing.
• Don’t overcook salmon: Salmon cooks quickly. Keep an eye on it to avoid dryness. It should flake easily but remain moist.
• Toast the rice first: Sautéing rice in olive oil with garlic enhances flavor. It gives a subtle nuttiness that plain rice can’t match.
• Cut vegetables evenly: Uniform pieces cook and blend better in the bowl. It also makes the dish look prettier when served.
• Season gradually: Taste as you go with salt and lemon. Adding too much at the end can overpower the delicate flavors.
• Rest salmon after cooking: Let salmon rest 2-3 minutes before slicing. This helps retain juices and keeps it tender.
• Prep ahead: Chop vegetables and zest lemon in advance. It speeds up cooking and makes the dish stress-free.

Optional Ingredients

• Kalamata olives for extra Mediterranean flavor.
• Roasted bell peppers for sweetness and color.
• Baby spinach for extra greens.
• Capers for a tangy punch.
• Avocado slices for creaminess.
• Red onion, thinly sliced, for a mild bite.

How to Serve Greek Salmon with Lemon Rice Bowl

I love serving this Greek Salmon with Lemon Rice Bowl in a way that’s colorful, fresh, and inviting. I usually start by scooping the lemon rice into individual bowls, making a little bed for the salmon. Then, I carefully place a perfectly cooked salmon fillet on top, letting its golden color shine. Around it, I arrange the cucumber, cherry tomatoes, and crumbled feta so that every bite will have a mix of flavors and textures.

I also drizzle any remaining lemon juice or a touch of olive oil over the bowl before serving. This adds extra brightness and a subtle sheen that makes the dish look even more appetizing. I love sprinkling fresh parsley over the top and adding a few Kalamata olives or slices of avocado to give it a true Mediterranean feel.

Another tip I follow is to serve it family-style for gatherings. I place the rice in a large platter, top it with salmon fillets, and scatter all the vegetables and feta around. It looks beautiful on the table, and everyone can customize their own bowls by adding extra lemon juice, olives, or tzatziki sauce. This way, it’s interactive, fun, and delicious.

Is Greek Salmon with Lemon Rice Bowl Healthy?

Yes, this dish is very healthy. Salmon is rich in omega-3 fatty acids, which support heart and brain health. The rice provides complex carbohydrates for energy, and the fresh vegetables add fiber, vitamins, and antioxidants.

The olive oil and lemon keep the flavors vibrant without heavy sauces or unnecessary calories. Overall, it’s a balanced meal that’s satisfying, nutritious, and naturally flavorful.

Variations and Substitutions

• Quinoa instead of rice: Swap rice with quinoa for a higher-protein, gluten-free option. It cooks similarly and has a nutty flavor.
• Grilled salmon: Use an outdoor grill instead of a skillet for a smoky, charred flavor. Serve with grilled vegetables for a full Mediterranean taste.
• Pan-seared cod or tilapia: If you don’t like salmon, substitute with cod or tilapia. Adjust cooking times to avoid overcooking.
• Brown rice: Swap long-grain white rice with brown rice for extra fiber. It takes a bit longer to cook but adds a chewy texture.
• Add roasted vegetables: Roast zucchini, bell peppers, or eggplant. Toss them into the bowl for added depth and color.
• Tzatziki sauce: Drizzle Greek yogurt cucumber sauce over the salmon for creaminess. It adds a tangy flavor that complements lemon and feta.
• Spicy version: Add a pinch of red pepper flakes to the salmon or rice. It gives a gentle heat without overpowering the Mediterranean flavors.
• Avocado topping: Sliced avocado adds creaminess and healthy fats. It pairs perfectly with lemon and fresh vegetables.

How to Store and Reheat

You can store leftover Greek Salmon with Lemon Rice Bowl in airtight containers in the fridge for up to 3 days. Keep the rice and salmon in separate containers if possible to maintain the texture and prevent sogginess. Chop vegetables or add toppings right before eating to keep them fresh.

To reheat, gently warm the salmon and rice in a skillet or microwave. Avoid overheating, as salmon can dry out quickly. Reassemble the bowl with fresh vegetables and feta after reheating. Drizzle with lemon juice or olive oil for freshness before serving.

Frequently Asked Questions About Greek Salmon with Lemon Rice Bowl

Q: Can I use frozen salmon?
A: Yes, but make sure it is completely thawed before cooking. Frozen salmon tends to release water as it cooks, which can affect texture and flavor. Proper thawing ensures it cooks evenly and stays moist.

Q: Can I make this vegan or vegetarian?
A: Absolutely! Replace salmon with grilled tofu, tempeh, or roasted chickpeas for protein. Use olive oil, lemon, and your favorite vegetables to maintain the bright Mediterranean flavor.

Q: How can I make it spicier?
A: You can add a pinch of red pepper flakes to the rice or sprinkle it over the salmon while cooking. Start with a small amount, taste, and adjust gradually to avoid overpowering the lemony, fresh flavors.

Q: Can I substitute other types of rice?
A: Jasmine, basmati, or even brown rice work well. Jasmine adds a delicate floral aroma, basmati is slightly nutty, and brown rice increases fiber content. Adjust cooking times according to rice type for best results.

Greek Salmon with Lemon Rice Bowl Recipe

Recipe by Maria MeyerCourse: Main CourseCuisine: Greek / MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Try this Greek Salmon with Lemon Rice Bowl—healthy, flavorful, and easy to make with fresh vegetables, feta, and zesty lemon for a Mediterranean delight.

Ingredients

• 4 salmon fillets (about 6 oz each)

• 1 cup long-grain rice

• 2 tablespoons olive oil

• 2 cloves garlic, minced

• 1 lemon (zested and juiced)

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 teaspoon dried oregano

• 1/2 cup chopped cucumber

• 1/2 cup halved cherry tomatoes

• 1/4 cup crumbled feta cheese

• 2 tablespoons chopped fresh parsley

• Optional: Kalamata olives for garnish

Directions

• Prepare the lemon rice: Rinse the rice under cold water until the water runs clear. In a medium saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it. Stir in the rice and cook for 1–2 minutes to lightly toast it. Add 2 cups of water, the zest of one lemon, half of the lemon juice, salt, and pepper. Bring to a boil, then cover and reduce to a simmer for 15 minutes, or until the rice is fluffy and tender.
• Season the salmon: While the rice is cooking, brush the salmon fillets with the remaining olive oil. Sprinkle each fillet with salt, pepper, and dried oregano. Make sure both sides are evenly coated for maximum flavor.
• Cook the salmon: Heat a non-stick skillet or grill pan over medium-high heat. Place the salmon skin-side down and cook for about 4–5 minutes, then carefully flip and cook for another 3–4 minutes until the salmon is cooked through but still moist. Remove from heat and squeeze a little fresh lemon juice over each fillet for a bright, zesty flavor.
• Assemble the rice bowl: Fluff the lemon rice with a fork and divide it evenly into bowls. Top each serving with a salmon fillet. Scatter chopped cucumber, cherry tomatoes, and crumbled feta over the top. Sprinkle with fresh parsley and optional Kalamata olives for that authentic Greek touch.
• Final touches: Drizzle any remaining lemon juice over the bowl for extra brightness. Serve warm, and enjoy the refreshing Mediterranean flavors in every bite.