These meal prep Greek salmon bowls are fresh, delicious, and quick to make! Baked salmon, cauliflower rice, an easy Greek salsa topping, and crumbled feta. Greek salsa is fresh and adds the perfect texture. Crunchy cucumber, kalamata olives, tomatoes, and red onion make a great topping. This meal is perfect for lunch or dinner during the week.
TOOLS I USED FOR THIS RECIPE:
- Glasslock Glass Food Storage Containers โ the square containers are the perfect size for lunches, stain proof, and they are dishwasher safe
- Tongs โ a must have kitchen tool!
- USA Pan Half Sheet Pan โ my go-to sheet pans, these are truly non-stick and clean up nicely
If you like these meal prep Greek salmon bowls, you’ll love…
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Cost Breakdown:
- Salmon โ $8.31
- Cherry Tomatoes โ $2.29
- Cauliflower Rice โ $3.90
- Olive Oil โ $.95
- Seasoning โ $.25
- Basil โ $.40
- Dill โ $.80
- Cucumber โ $1
- Red Onion โ $.89
- Feta โ $2.45
- Kalamata Olives โ $2.89
Total: $24.13
Per serving (5 servings): $4.82
Instructions:
For the salmon:
- Line a baking sheet with parchment paper, preheat oven to 400 degrees F. Place the salmon filets on the prepared baking sheet, drizzle with olive oil, and season with paprika, garlic owder, salt, and pepper.
- Bake at 400 degrees for 10-12 minutes or until the salmon reaches an internal temperature of 125 degrees. If the filets are thick, cook for longer.
For the Greek salsa:
- In a mixing bowl combine the cherry tomatoes, cucumber, red onion, kalamata olives, olive oil, fresh dill, and basil. Stir to combine, season to taste with salt and pepper.
- Portion the cauliflower rice evenly into the 5 containers. Top with the cooked salmon and spoon over the Greek salsa. Top with crumbled feta and extra fresh herbs. Allow to cool completely, seal, and store.
Meal Prep Greek Salmon Bowls
Ingredients:
- 2 – 2 1/2 lbs. Skinless Salmon, fileted into 5 even pieces
- 1 tbsp Paprika
- 1 tbsp Garlic powder
- 2 tsp Pepper
- 2 tsp Salt
- 2 tbsp Olive oil
- 5 oz. Feta, crumbled
- 2 12 oz. Bags cauliflower rice, thawed
For the Greek salsa:
- 1 pints Cherry tomatoes, halved
- 1, oz. jar Kalamata olives, drained and chopped
- 1/2 Red onion, finely diced
- 1 large English cucumber, diced
- 2 tbsp Olive oil
- 1 tsp Black pepper
- 1/2 tsp Salt
- Fresh dill, chopped
- Fresh basil, thinly chopped
Instructions:
For the salmon:
- Line a baking sheet with parchment paper, preheat oven to 400 degrees F. Place the salmon filets on the prepared baking sheet, drizzle with olive oil, and season with paprika, garlic powder, salt, and pepper.
- Bake at 400 degrees for 10-12 minutes or until the salmon reaches an internal temperature of 125 degrees. If the filets are thick, cook for longer.
For the Greek salsa:
- In a mixing bowl combine the cherry tomatoes, cucumber, red onion, Kalamata olives, olive oil, fresh dill, and basil. Stir to combine, season to taste with salt and pepper.
- Portion the cauliflower rice evenly into the 5 containers. Top with the cooked salmon and spoon over the Greek salsa. Top with crumbled feta and extra fresh herbs. Allow to cool completely, seal, and store.
Nutrition:
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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