Lemon Herb Salmon Bowl (Print Version)

Salmon, lemon, herbs, rice, and veggies unite in this light, flavorful bowl topped with creamy yogurt sauce.

# What You'll Need:

→ Salmon Preparation

01 - 4 skinless salmon fillets (6 ounces each)
02 - 2 tablespoons olive oil
03 - 2 tablespoons freshly squeezed lemon juice
04 - 1 tablespoon chopped fresh dill
05 - 1 tablespoon chopped fresh parsley
06 - 1 teaspoon grated lemon zest
07 - 1 garlic clove, minced
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Bowl Assembly

10 - 2 cups cooked brown rice (or substitute with white rice or quinoa)
11 - 1 cup cherry tomatoes, halved
12 - 1 cup cucumber, diced
13 - 1 cup shredded carrots
14 - 1 avocado, sliced
15 - 2 cups mixed greens (such as spinach, arugula, or lettuce)

→ Lemon Herb Yogurt Drizzle

16 - 1/2 cup plain Greek yogurt
17 - 1 tablespoon lemon juice
18 - 1 tablespoon chopped fresh parsley
19 - Salt and pepper, to taste

# How-To Steps:

01 - Combine olive oil, lemon juice, dill, parsley, lemon zest, minced garlic, salt, and pepper in a mixing bowl. Whisk thoroughly until well blended.
02 - Place salmon fillets in a shallow dish and evenly coat with marinade. Allow to marinate for 10 to 15 minutes.
03 - Preheat oven to 400°F or heat a nonstick skillet over medium-high. Cook salmon fillets for 3 to 4 minutes per side, or bake for 10 to 12 minutes, until fish flakes easily with a fork.
04 - Arrange cooked rice in each serving bowl. Top with cherry tomatoes, cucumber, shredded carrots, avocado slices, and mixed greens.
05 - In a small bowl, stir together Greek yogurt, lemon juice, chopped parsley, salt, and black pepper until smooth and combined.
06 - Top each bowl with a cooked salmon fillet. Drizzle with prepared lemon herb yogurt sauce and serve immediately.

# Expert Tips:

01 -
  • Ready in just over half an hour so weeknight friendly
  • Simple marinating technique lets the salmon shine with citrus and herbs
  • Packed with fresh vegetables for crunch and nutrition
  • Gluten-free pescatarian and easy to adapt for dairy free eaters
02 -
  • Rich in protein omega three and fiber
  • Gluten free and can be made dairy free with coconut yogurt
  • Leftovers make easy next day lunches
03 -
  • Choose salmon fillets of similar thickness for even cooking
  • Do not skip marinating even ten minutes makes a noticeable difference in flavor and juiciness
  • Taste your yogurt drizzle and make it punchy with extra lemon if you love tang
  • Layer bowls rather than toss so each bite picks up something fresh and colorful

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