Salmon Souvlaki Bowl

You know what we’ve been loving lately? Easy dinner bowls. Specifically something that comes together easily in a sheet pan. Though this recipe is not entirely on a sheet pan, but I wanted to share because its easy and everybody loved it. It comes together in just a few easy steps and is rich in warm Mediterranean flavors that will become a family favorite.

This recipe like most of my recipes starts with injecting flavors. Traditionally Souvlaki is Greek skewered meats and in this case salmon. Pieces of marinated meats are grilled on skewers and as the Greeks do tucked in warm pitas with lettuce, tomatoes, a few pickled veggies, tzatziki sauce and even fries. It’s fabulously delicious and will magically transport you to the balmy beaches of the glittering Aegean Sea. But I digress! For this meal we subbed the meats with salmon and made bowls with favorite veggies that include grilled cauliflower, red peppers, spinach and topping like kalamata olives, feta cheese, tzatziki, and lots of soft herbs. Everything comes together quickly and makes a delicious meal.

Here’s what you’ll need:

•  Olive oil, its Greek so we will go with the best extra virgin maybe Kalamata
• Herbs, all the Greek favorites, rosemary oregano, dill mint.
• Fresh lemon juice. 
• Favorite bowl ingredients, we went with spinach, feta, roasted cauliflower, tomatoes, olives, red peppers and of course Tzatziki to round it all together.

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SALMON SOUVLAKI Makes 4 Bowls

• 1 ¼ pound fresh salmon fillets cut into 4 pieces
• 4-5 cloves garlic minced or grated
• 1 tablespoon dried oregano, preferably Greek, minced
• 1 tablespoon fresh or dried dill, minced
• 1 teaspoon fresh or dried rosemary, minced
• 1 tablespoon sweet smoked paprika
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly cracked black pepper
• ¼ cup extra virgin olive oil
• ¼ cup dry white wine
• juice of 1 lemon

BOWLS

• Tzatziki Sauce
• 4-6 cups baby spinach
• 2 red peppers, sliced
• 1 medium red onion, sliced thickly
• 1 small head cauliflower broken into florets
• 2 tablespoons olive oil
• 1 cup cherry tomatoes halved
• 2 Persian cucumbers sliced, I didn’t have any but its delicious
• 1/2 cup kalamata olives
• Greek pita bread, optional
• 4 ounces feta cheese crumbled, optional
• lemon juice if needed
• fresh dill, mint and a few oregano leaves for garnish

INSTRUCTIONS

1. Preheat the oven to 400° F.
2. In a medium sized bowl combine the lemon juice, olive oil, white wine vinegar, sweet smoked paprika, rosemary, dill, oregano, garlic, salt and pepper. rub the salmon with the marinade mix making sure the salmon is completely coated in the seasonings. Allow it to marinate for 20 minutes up to 40 minutes.
3. In a bowl, toss together the broken cauliflower pieces, red peppers, onion slices with 2 tablespoons olive oil, salt + pepper. Toss well to coat the veggies. Roast in a preheated oven for 20 minutes. Set aside. Drop the oven temperature to 300°F.
4. Transfer the salmon to the preheated oven and bake for about 7-12 minutes until the salmon is cooked to your desired doneness (cooking times varies because of thickness of the piece). Remove the salmon from the oven and allow it to rest.
5. To assemble, divide the spinach between the bowls . Top it the grilled veggies, salmon, cherry tomatoes, cucumbers, olives and feta. Serve with Tzatziki, pita and garnish with lemon juice and fresh herbs.