Lemony Salmon Rice Bowl (Printable Recipe)
Zesty salmon with rice, cucumbers, tomatoes and feta in a bright, satisfying dish.
# Ingredients You'll Need:
→ Dressing
01 -
1/4 cup extra-virgin olive oil
02 -
1 teaspoon lemon zest
03 -
3 tablespoons lemon juice
04 -
2 tablespoons finely chopped fresh chives
05 -
1 tablespoon finely chopped fresh oregano
06 -
1 teaspoon honey
07 -
1 teaspoon garlic powder
08 -
1/2 teaspoon onion powder
09 -
1/2 teaspoon ground black pepper
10 -
1/2 teaspoon salt, divided
→ Main Components
11 -
4 skinless salmon fillets (5 ounces each)
12 -
4 medium Persian cucumbers, sliced (about 2 cups)
13 -
1 pint cherry tomatoes, halved (about 2 cups)
14 -
1 cup crumbled feta cheese
15 -
1 package (8.8 ounces) precooked brown rice, heated
16 -
Lemon wedges for serving
# Steps to Follow:
01 -
Set the oven to broil and position a rack in the upper third. Line a large rimmed baking sheet with foil.
02 -
In a bowl, whisk together olive oil, lemon zest, lemon juice, chives, oregano, honey, garlic powder, onion powder, pepper, and 1/4 teaspoon salt.
03 -
Pat salmon fillets dry and place on the prepared sheet. Sprinkle with remaining 1/4 teaspoon salt. Spoon 3 tablespoons of dressing over the fillets. Broil for 6 to 8 minutes until the fish is opaque and slightly browned.
04 -
In a medium bowl, toss sliced cucumbers, halved cherry tomatoes, and feta with 3 tablespoons of the dressing until evenly coated.
05 -
Divide the heated rice among 4 shallow bowls. Top with broiled salmon and cucumber-tomato salad. Drizzle with remaining dressing and serve with lemon wedges.
# Extra Tips:
01 -
For best texture and flavor, let the salmon rest at room temperature for 25 minutes before broiling.
02 -
Use ripe cherry tomatoes and consider adding capers to the salad for added brightness.