Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4


For the Salmon:

¼ cup good-quality olive oil

Juice of 1 lemon

2 tbsp. chopped fresh oregano

1 tbsp. minced garlic

1 tbsp. balsamic 

1 tbsp. smoked sweet paprika

½ tsp. sea salt

¼ tsp. freshly ground black pepper
4 (4-ounce) salmon fillets

For the Bowls:

2 tbsp. good-quality olive oil

1 red bell pepper, cut into strips

1 yellow bell pepper, cut into strips

1 zucchini, cut into ½-inch strips lengthwise

1 cucumber, diced

1 large tomato, chopped

½ cup sliced Kalamata olives

6 ounces feta cheese, crumbled

½ cup sour cream


To make the Salmon:

  1. Marinate the fish. In a medium bowl, put and mix the olive oil, lemon juice, oregano, garlic, paprika, salt, and pepper. Put the salmon and turn to coat it well with the marinade. Cover the bowl and let the salmon sit marinating for 15 to 20 minutes.
  2. Grill the fish. Preheat the grill to medium-high heat and grill the fish until just cooked through, 4 to 5 minutes per side. Set the fish aside on a plate.

To make the Bowls:

  1. Grill the vegetables. In a medium bowl, put the oil, red and yellow bell peppers, and zucchini. Grill the vegetables, turning once, until they are lightly charred and soft, about 3 minutes per side.
  2. Assemble and serve. Divide the grilled vegetables between four bowls. Top each bowl with cucumber, tomato, olives, feta cheese, and the sour cream. Put 1 salmon fillet on top of every bowl and serve immediately.

Calories: 553 Total
fat: 44g
Total carbs: 10g
Fiber: 3g
Net carbs: 7g
Sodium: 531mg
Protein: 30g