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–+ servings

Savory Salmon Bowl

Discover the perfect Savory Salmon Bowl with tender salmon, fluffy brown rice, and vibrant herbs. Easy to make, nutritious, and perfect for any occasion.
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Prep Time 10 minutes
Cook Time 1 hour
Resting Time 5 minutes
Total Time 1 hour 15 minutes
Servings: 4 people
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 fillets salmon fillets about 6 ounces each
  • 1 cup brown rice
  • 2 cups water
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 juice lemon
  • 1 tsp lemon zest
  • 1 tsp dried dill
  • to taste salt and pepper
  • to taste fresh parsley and dill for garnish

Equipment

  • Medium saucepan
  • Baking sheet
  • Parchment paper
  • Fork
  • Bowl for serving

Method
 

  1. Rinse the brown rice under cold water until the water runs clear.
  2. In a medium saucepan, combine the rice and water, then bring to a boil.
  3. Reduce heat, cover, and simmer for about 40 minutes until the rice is tender and the water is absorbed.
  4. Fluff the rice with a fork and set aside.
  5. Place the salmon fillets on a plate, drizzle with olive oil, and sprinkle with minced garlic, lemon juice, lemon zest, and dried dill.
  6. Season with salt and pepper to taste, gently rubbing the seasonings into the salmon.
  7. Preheat the oven to 375°F (190°C).
  8. Place the seasoned salmon fillets on a baking sheet lined with parchment paper.
  9. Bake for about 12-15 minutes or until the salmon is opaque and flakes easily with a fork.
  10. To assemble, place a generous scoop of the cooked brown rice in each bowl, top with a baked salmon fillet, and garnish with fresh parsley and dill.

Nutrition

Calories: 450kcalCarbohydrates: 40gProtein: 35gFat: 20gSaturated Fat: 3gCholesterol: 75mgSodium: 180mgPotassium: 700mgFiber: 5gSugar: 1gVitamin A: 10IUVitamin C: 15mgCalcium: 4mgIron: 10mg

Notes

For an extra layer of flavor, add a tablespoon of capers to the salmon while baking. If using leftovers, store in an airtight container in the refrigerator for up to 3 days. For freezing, separate the salmon and rice into freezer-safe containers, and they will last up to 3 months. Consider using a meat thermometer to check the internal temperature of the salmon; it should reach 145°F (63°C).
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