Salmon Gyro Bowls
By Ifrah F. Ahmed · cooking.nytimes.com
50 min4 servings
Sheet-pan salmon and roasted vegetables served over rice with cucumber salad and tzatziki-style yogurt sauce.
Adjust▾
🌐Translate
⋯
| prepPreheat oven to 400°F / 200°C with racks in upper and lower thirds | ||||||
| prepLine one sheet pan with parchment paper, another with aluminum foil | ||||||
| 60 ml olive oil | Whisk marinade | Coat salmon, set aside | Toss onions & tomatoes in remaining marinade | Roast vegetables 400°F / 200°C, 20 min | Roast salmon 400°F / 200°C, 12–15 min | Assemble bowls with rice, salmon, vegetables, salad & sauce |
| 1 lemon, juiced (about 60 ml) | ||||||
| 2 tablespoons chopped fresh cilantro | ||||||
| 3 large garlic cloves, grated | ||||||
| 1 ½ teaspoons ground cumin | ||||||
| 1 teaspoon paprika | ||||||
| 1 teaspoon dried oregano | ||||||
| ¾ teaspoon fine sea salt | ||||||
| ½ teaspoon ground black pepper | ||||||
| ¼ teaspoon crushed red pepper | ||||||
| 4 (5- to 6-ounce / 140–170 g) skin-on salmon fillets | ||||||
| 1 medium red onion, sliced | ||||||
| 3 large vine tomatoes, chopped | ||||||
| Cooked white rice, for serving | ||||||
| 180 ml plain Greek yogurt | Whisk white sauce | |||||
| 115 g crumbled feta | ||||||
| 60 ml mayonnaise | ||||||
| 1 teaspoon chopped fresh dill | ||||||
| 2 large garlic cloves, finely grated | ||||||
| ½ medium lemon, juiced | ||||||
| ½ teaspoon fine sea salt | ||||||
| Black pepper, to taste | Toss cucumber salad | |||||
| 1 English cucumber, halved lengthwise and sliced | ||||||
| ¼ large red onion, sliced crosswise | ||||||
| ⅛ teaspoon fine sea salt | ||||||
| Black pepper, to taste | ||||||
🌐Translate
⋯More
read left to right — each column combines what's behind it.
Any recipe can look like this.
Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.
Try it — it's free