Lemony Salmon Rice Bowl

This lemony salmon bowl brings together so many textures and bright flavors that I keep it in rotation for fast but nourishing dinners. The rich salmon pairs beautifully with tangy feta and a crisp cucumber tomato salad while brown rice grounds the dish with comforting nuttiness. It all comes together in under half an hour which makes it perfect for weeknights when you still want something vibrant on the table.

I first made this when I needed a clean out the fridge meal and it quickly became a go to favorite for warm weather evenings when I do not want to spend much time at the stove.

Ingredients

• Extra virgin olive oil: provides a silky base for the dressing choose one labeled cold pressed
• Lemon zest and juice: deliver citrus brightness use fresh lemons for best flavor
• Fresh chives and oregano: offer herbaceous notes snip chives right before using
• Honey: balances acidity just a touch rounds out the dressing
• Garlic powder and onion powder: deepen the savory base
• Black pepper and salt: enhance all the layers of flavor use kosher salt if possible
• Salmon fillets: supply healthy fats and protein go for similar thickness to ensure even cooking
• Persian cucumbers: give crunch and mild flavor no need to peel
• Cherry tomatoes: add sweetness and juiciness pick ripe and firm ones
• Feta cheese: brings creaminess and tang look for sheep milk feta if available
• Precooked brown rice: adds fiber and nutty taste and shaves off cooking time

Step-by-Step Instructions

Prepare the Oven:

Set your oven to broil and move a rack to the upper third position Line a baking sheet with foil for easy cleanup

Make the Lemon Dressing:

In a small bowl whisk together olive oil lemon zest lemon juice chives oregano honey garlic powder onion powder black pepper and a pinch of salt until fully emulsified

Season the Salmon:

Pat the salmon fillets dry and lay them out on the foil lined baking sheet Sprinkle with remaining salt Spoon about three tablespoons of the prepared dressing evenly over the fillets

Broil the Salmon:

Place the tray under the broiler and cook for six to eight minutes until the salmon is opaque in the center and has lightly crisped edges Watch carefully to avoid overbrowning

Build the Salad:

In a medium bowl toss together sliced cucumbers halved cherry tomatoes crumbled feta and about three tablespoons of the dressing Stir gently to coat everything well

Assemble the Bowls:

Warm the precooked brown rice according to package instructions Spoon into serving bowls Top with salmon and the cucumber tomato salad Drizzle any remaining dressing over the top and serve with lemon wedges

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Storage Tips

For best results store each element separately in airtight containers The salmon will stay good for two days in the fridge and can be reheated gently in a low oven The rice reheats well in the microwave with a splash of water The salad is best enjoyed fresh but can hold for a day

Ingredient Substitutions

You can swap salmon for other firm white fish like cod or mahi mahi If you are out of chives try thinly sliced green onions Goat cheese can stand in for feta though it will be tangier

Serving Suggestions

Serve this with warm pita bread or a handful of olives on the side For a heartier twist add some chickpeas or roasted red peppers to the salad A crisp glass of sauvignon blanc also pairs nicely

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Cultural Context

This bowl draws from Mediterranean traditions where lemon olive oil and fresh herbs are everyday staples Combining protein with whole grains and vegetables is a hallmark of this way of eating

I love how the lemony dressing ties every bite together and reminds me of the grilled fish dinners my grandmother used to make on summer Sundays The feta is my favorite element its creaminess really brings balance to the brightness

Frequently Asked Questions About Recipes

→ Can I substitute the salmon with another fish?

Yes, firm white fish like cod, grouper, or mahi-mahi are great alternatives that hold up well under broiling.

→ How can I make sure the salmon cooks evenly?

Let the salmon come to room temperature for about 25 minutes before broiling to promote even cooking.

→ What kind of rice works best for this bowl?

Brown rice is ideal for added fiber and nuttiness, but white rice or quinoa also work well if preferred.

→ Can I prepare any components ahead of time?

Yes, the lemon dressing and salad can be made a few hours ahead and stored in the fridge. Reheat rice and cook fish fresh for best results.

→ Is there a way to enhance the tomato salad flavor?

Use ripe cherry tomatoes and consider adding capers or a splash of red wine vinegar for extra brightness.