Greek Salmon Rice Bowls

Our family loves these rice bowls. I got the inspiration from Hungry, Healthy, Happy. I make my own Tzatziki usually, but the other day, my local grocery store had some freshly made stuff for sale and it was really good. I've made these about 3 times. The last time, pictured, I forgot the artichoke hearts, and my feta had gone bad, so those things aren't pictured. But those additions are delicious. 

Greek Salmon Rice Bowls

adapted from Hungry, Healthy, Happy

4 salmon fillets

Greek seasoning- I use Penzey's

olive oil

homemde Tzatziki sauce

halved cherry tomatoes- about 1/2 to 1 cups

1 cucumber, sliced thinly

Kalamata olives, about 1/2 cup

jarred artichoke hearts- as needed

crumbled feta- to garnish

lamb's lettuce or arugula

Cooked white rice, brown rice, and/or quinoa

1 lemon, sliced into wedges, optional

1. Heat a large, nonstick skillet over medium-high heat. Sprinkle the Greek seasoning on the raw salmon, and add some olive oil to the hot pan. Add the salmon, skin side down, and sear a few minutes on one side. Flip and sear on the other side until done in the center. (About 140 to 145F.) 

2. To indivdual bowls, add the cooked rice or other grains, and then salmon, tomoatoes, cucumbers, olives, artichoke hearts and lamb's lettuce or arugula. Top with the tzatziki sauce, feta, and optional lemon juce and serve. 

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