In a small bowl, combine the Greek yogurt, chopped cucumber, olive oil, lemon juice, garlic, and dill. Season with salt and pepper to taste. Stir well, cover, and refrigerate until ready to serve.
Cook the Salmon:
Preheat your oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with oregano, garlic powder, paprika, salt, and pepper. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Assemble the Bowl:
While the salmon bakes, prepare your base. Divide the cooked quinoa or rice between two bowls. Arrange the cherry tomatoes, cucumber, red onion, olives, and feta cheese on top of the grains.
Add the Salmon:
Once the salmon is done, carefully remove it from the oven and place each fillet on top of the vegetables in the bowls.
Top with Tzatziki:
Spoon a generous amount of the tzatziki sauce over the salmon and veggies.
Garnish and Serve:
Garnish the bowls with fresh parsley or dill and serve immediately. Enjoy!
Serving and Storage Tips:
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