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Healthy Calorie Deficit Greek Salmon Bowl Recipe with Tzatziki and Quinoa for Easy Weight Loss

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A nourishing and flavorful Greek salmon bowl featuring grilled salmon, fresh tzatziki, and fluffy quinoa, perfect for a calorie deficit lifestyle and quick weeknight meals.

Ingredients

Scale
  • Salmon fillets, about 6 ounces (170g) per serving, skin-on or skinless
  • 1 cup (170g) uncooked quinoa, rinsed well
  • ½ cup (120g) Greek yogurt, full-fat or low-fat
  • ½ medium cucumber, finely diced or grated, seeded
  • 2 tablespoons fresh dill, chopped
  • 1 clove garlic, minced
  • Juice and zest of 1 lemon
  • 2 tablespoons olive oil
  • ¼ cup Kalamata olives, pitted and sliced (optional)
  • 1 cup cherry tomatoes, halved
  • ¼ cup red onion, thinly sliced (optional)
  • Salt and pepper to taste

Instructions

  1. Rinse 1 cup (170g) quinoa under cold water for about 30 seconds to remove bitterness. Combine quinoa with 2 cups (480ml) water in a medium saucepan. Bring to a boil, then reduce to a simmer and cover. Cook for 15 minutes or until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
  2. While quinoa cooks, grate ½ cucumber finely. Place grated cucumber in a clean towel and squeeze out excess moisture. In a mixing bowl, combine ½ cup (120g) Greek yogurt, grated cucumber, 1 minced garlic clove, juice and zest of half a lemon, and 2 tablespoons chopped fresh dill. Season with salt and pepper to taste. Stir well and refrigerate until ready to serve.
  3. Pat salmon fillets dry with paper towels. Drizzle with 1 tablespoon olive oil, lemon juice from the remaining half lemon, salt, and pepper. Heat a non-stick skillet over medium-high heat. Place salmon skin-side down if skin is on. Cook for 4-5 minutes until the skin is crispy and the fish is opaque halfway up the sides. Flip and cook another 2-3 minutes until cooked through but still moist inside. Remove from heat and let rest.
  4. While salmon cooks, halve 1 cup cherry tomatoes, slice ¼ cup red onion thinly, and slice ¼ cup Kalamata olives if using. Toss these with the fluffed quinoa and drizzle with 1 tablespoon olive oil. Season lightly with salt and pepper.
  5. Divide quinoa salad between bowls. Place salmon fillet on top, then spoon a generous dollop of tzatziki over the salmon. Garnish with extra dill or lemon zest if desired.

Notes

Squeeze excess water from grated cucumber to avoid watery tzatziki. Let salmon rest after cooking to lock in moisture. Rinse quinoa well to remove bitterness. Season generously with salt and lemon juice for best flavor. Quinoa and salmon can be cooked ahead for meal prep. Keep tzatziki separate when storing leftovers to maintain texture.

Nutrition

Keywords: Greek salmon bowl, healthy salmon recipe, calorie deficit meal, tzatziki sauce, quinoa bowl, weight loss recipe, quick dinner, gluten-free, dairy-free option

Find it online: https://bakebelle.com/healthy-calorie-deficit-greek-salmon-bowl-recipe-with-tzatziki-and-quinoa-for-easy-weight-loss/