Greek Salmon Bowls with Dill Sauce
These Greek Salmon Bowls with Dill Sauce are a flavorful dish that’s Whole30-friendly, has authentic Greek flavors, and are made with all whole foods. A Greek balsamic marinade goes over the top of the salmon then is baked next to the Greek salad with cherry tomatoes and kalamata olives. A homemade dill sauce is drizzled on top of the salmon moments before serving. An easy to make Whole30, gluten-free, Paleo-friendly dinner recipe.
Greek flavors bursting with every bite
Are you ready for my new favorite dinner recipe? These Greek Salmon Bowls with Dill Sauce are bursting with strong Greek flavors in each and every bite. I love the tangy marinade that goes over the salmon, the creamy dill sauce, and the roasted kalamata, tomato, and kale salad that goes with the salmon. All of those flavors combined make for one heck of a Greek Salmon dinner!
Creamy dill sauce you won’t want to miss
One might be tempted to cut some corners when making this dish and not add the creamy dill sauce. Don’t skimp on the dill sauce! It’s one of the key components to bringing everything together. The tangy Greek flavors with the oregano, balsamic, and kalamata olives need the creamy dairy-free dill sauce. Either drizzled on top of the salad or the salmon, or both! Whichever way you choose to drizzle, just be sure and add in this creamy sauce!
It’s time to make this dinner recipe!
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
In a small mixing bowl combine the avocado oil, balsamic vinegar, fresh lemon juice, minced garlic, oregano, garlic powder, sea salt, and pepper. Whisk together.
Place the salmon fillet (either the one large fillet or 4 smaller fillets) skin side down on the parchment-covered baking sheet. Pour the Greek marinade over the salmon, rubbing it into the salmon gently. Let sit for 5-10 minutes to soak in.
The creamy dill sauce
In a small mixing bowl add the plain dairy-free yogurt, mayo, freshly chopped dill weed, minced garlic, lemon juice, oregano, pepper, and sea salt. Stir until well blended. Cover and place in the fridge to chill.
The cherry tomato-kalamata-kale salad
Roughly chop the kale, slice the kalamata olives and the cherry tomatoes in half, dice the red onion and cucumber, and finely chop the fresh dill weed. Place all of those ingredients in a mixing bowl. In a small mixing bowl add the avocado oil and lemon juice and whisk together. Pour the avocado oil/lemon juice mixture over the salad. Toss together to evenly coat. Set aside.
Place the salmon in the oven and let bake for 10 minutes. Remove from the oven, add the salad to the baking sheet (carefully placed all around the salmon). Bake for an additional 10-15 minutes or until the salmon is cooked through. To check for doneness, use a fork and twist a small portion of the salmon flesh, if it flakes, it’s done, if it’s still very shiny and ‘wet’ it needs to bake for a few more minutes. Remove from the oven and serve in bowls adding a big spoonful of salad first, then a salmon fillet on top of the salad, and lastly a big spoonful of chilled dill sauce on top of the salmon, and a lemon wedge on the side.
- 4 salmon fillets (or 1 large salmon fillet)
- 2 Tbsp avocado oil
- 2 Tbsp balsamic vinegar
- 1 1/2 Tbsp lemon juice
- 1/2 tsp oregano
- 1 tsp minced garlic
- 1/2 tsp onion powder
- 1/4 tsp sea salt
- 1 cup dairy-free plain yogurt (canned coconut milk will work too)
- 1/2 cup mayo (read ingredients for Whole30-compliance)
- 2 Tbsp fresh dill, chopped
- 1/2 tsp minced garlic
- 2 Tbsp lemon juice
- 1/4 tsp oregano
- 1/8 tsp sea salt
- 4 cups fresh kale, roughly chopped
- 3/4 cup kalamata olives, sliced in half
- 1 cup cherry tomatoes, cut in half
- 1/3 cup red onion, diced
- 3/4 cup cucumber, diced
- 2 Tbsp fresh dill, chopped
- 2 tsp minced garlic
- 2 Tbsp avocado oil
- 2 Tbsp lemon juice
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Preheat the oven to 325 degrees. Line a baking sheet with parchment paper and set aside.
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In a small mixing bowl combine the avocado oil, balsamic vinegar, fresh lemon juice, minced garlic, oregano, garlic powder, sea salt, and pepper. Whisk together.
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Place the salmon fillets (or one large fillet) skin side down on the parchment-covered baking sheet. Pour the Greek marinade over the salmon, rubbing it into the salmon gently. Let sit for 5 minutes.
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In a small mixing bowl add the plain dairy-free yogurt (or canned coconut milk if using instead), mayo, freshly chopped dill weed, minced garlic, lemon juice, oregano, pepper, and sea salt. Stir until well blended. Cover and place in the fridge to chill.
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Roughly chop the kale, slice the kalamata olives and cherry tomatoes in half, dice the red onion and cucumber, and finely chop the fresh dill weed. Place all of those ingredients in a mixing bowl.
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In a small mixing bowl add the avocado oil and lemon juice and whisk together. Pour the avocado oil/lemon juice mixture over the salad. Toss together to evenly coat. Set aside.
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Place the salmon in the oven and let bake for 10 minutes. Remove from the oven, add the salad to the baking sheet (carefully place in all around the salmon). Bake for an additional 10-15 minutes or until the salmon is cooked through. To check for doneness, use a fork and twist a small portion of the salmon flesh, if it flakes, it's done, if it's still very shiny and 'wet' it needs to bake for a few more minutes.
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Remove from the oven and serve in bowls adding a big spoonful of salad first, then a salmon fillet on top of the salad, and lastly a big spoonful of chilled dill sauce on top of the salmon.
Store leftovers in a covered container in the fridge for up to 3 days.
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