Salmon Souvlaki Bowl Recipe

Spring, summer, autumn or winter, this Salmon Souvlaki Bowl is a delicious meal. Grilled salmon combined with zucchini, capsicum, tomato, cucumber and some kalamata olives — it’s a great mixture of flavours and textures. Topped off with a healthy Greek yoghurt-based tzatziki, you are going to love this one!

The amazing colours in this bowl really make it a treat for your senses and further proof that healthy eating doesn't have to be bland or boring! After all, you are more likely to stick to a healthy meal plan when it is tasty and satisfying. 

We love the simplicity of healthy bowl recipes! If you love them too, make sure you check out our Vegetarian Rainbow Quinoa Bowl recipe.   

Salmon Souvlaki Bowl

Bring a little Greek food to your table tonight with this simple recipe that is packed with flavour and plenty of nutrients to keep your tummy happy too. 

Ingredients (makes 1 serve):

• ½ tbsp balsamic vinegar

• ½ lemon, juiced

• ½ tbsp olive oil

• ½ garlic clove, crushed

• 1 tsp fresh dill, finely chopped, plus extra to garnish

• ½ tsp fresh oregano

• ½ tsp smoked paprika

• sea salt and ground black pepper, to taste

• 115g salmon fillet, skin removed and deboned

• 45g pearl couscous, uncooked

• ½ medium red capsicum, cut into thick strips

• ¼ medium zucchini, cut into rounds

• 5 cherry tomatoes, halved

• ½ medium cucumber, sliced

• 4 kalamata olives, halved

• 30g low-fat, salt-reduced feta cheese, cubed

• lemon wedge, to serve

Tzatziki:

• ¼ medium cucumber

• 50g low-fat plain or Greek yoghurt

• lemon, juiced to taste

• ½ garlic clove, crushed

• ½ tsp fresh dill, finely chopped

• sea salt and ground black pepper, to taste.

Method:

1. Whisk the balsamic vinegar, lemon juice, 2 teaspoons olive oil, garlic, dill, oregano, paprika, salt and pepper together in a medium bowl.

2. Place the salmon in the bowl and rub with the marinade, ensuring that it is well coated. Cover with plastic film and refrigerate for 10-15 minutes to marinate.

3. Fill a saucepan with water and bring to the boil. Stir in the pearl couscous and simmer over a medium heat for 10-12 minutes until al dente. Drain and set aside.

4. To make the tzatziki, remove the seeds from the cucumber and grate. Squeeze out as much liquid as you can. Place the cucumber, yoghurt, lemon juice, garlic and dill in a small bowl and mix until well combined. Season with salt and pepper, if desired. Cover with plastic film and refrigerate until ready to use.

5. Place the capsicum, zucchini, salt, pepper and remaining oil in a bowl and gently toss, ensuring that all the vegetables are lightly coated.

6. Heat a barbecue grill-plate or chargrill pan over medium-high heat. Grill the salmon for 3 minutes each side or until cooked to your liking. Transfer to a plate and set aside to rest for 2 minutes.

7. While cooking the salmon, add the capsicum and zucchini. Grill for 3-4 minutes each side or until lightly charred and tender. Remove from the heat.

8. To serve, place the couscous in a serving bowl and top with the grilled capsicum and zucchini, salmon, tomatoes, cucumber, olives and feta. Garnish with extra dill. Serve with the tzatziki and a lemon wedge on the side.

If you liked this recipe, be sure to try Kayla's grilled salmon salad with orange and fennel. Don't forget to snap a photo if you make this recipe! We would love to see your salmon souvlaki bowl — simply tag @sweat in the image to show us.