Lemony Pepper Salmon Rice Bowls
30-min Lemony Pepper Salmon Rice bowls with crunch toppings and a tangy dressing!
Ingredients
For the Salmon:
- 1 ¼ pounds salmon, cut into filets optionally
- 1 tablespoon olive oil
- 2 teaspoons Lemony Pepper Seasoning
- ½ teaspoon kosher salt
For the bowls:
- 3 cups cooked rice, white or brown
- 1 medium English cucumber, sliced
- 1 large avocado, sliced
- 3 scallions, chopped
- Fresh herbs, dill or parsley
- Sesame seeds, garnish
For the yogurt sauce:
- ½ cup plain Greek yogurt
- 1 tablespoon sour cream, optional, but good
- ½ lemon, zest and juice
- 1 teaspoon olive oil
- 2 teaspoons Dried Dill
- Salt, to taste
Instructions
- For the salmon: Preheat oven to 400˚F. Place salmon filets, skin-side down, on a baking sheet lined with parchment paper for easier clean up. Drizzle with olive oil and season well with Lemony Pepper Seasoning and salt. Roast at 400°F for 8–12 minutes, depending on thickness, until the salmon reaches about 140˚F in the thickest part of the fish.
- For the yogurt sauce: In a small bowl, combine Greek yogurt, sour cream if using, lemon zest, lemon juice, olive oil, salt, and dried dill. Taste and adjust with more lemon juice if you want it brighter.
- For bowl assembly: Cook rice according to package, or for faster prep, you can use instant rice. To assemble the bowls, divide the rice between serving bowls. Top with cucumber, avocado, herbs, scallions, and salmon. Drizzle with the lemon yogurt sauce and finish with sesame seeds and an extra squeeze of lemon.Serve right away.
Nutrition
Serving: 1bowl | Calories: 516kcal | Carbohydrates: 44g | Protein: 36g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.003g | Cholesterol: 81mg | Sodium: 372mg | Potassium: 1189mg | Fiber: 5g | Sugar: 3g | Vitamin A: 350IU | Vitamin C: 16mg | Calcium: 97mg | Iron: 2mg