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Healthy Summer Salmon Bowl

Flaky pan-seared salmon over fluffy rice with crunchy vegetables and a zesty lemon-herb dressing. Ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 6-ounce salmon fillets, skin on or off
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup cooked brown rice or white rice warm
  • 1 cup mixed salad greens
  • 1/2 cup cherry tomatoes halved
  • 1/2 cup cucumber diced
  • 1/4 cup red onion thinly sliced
  • 1/4 cup fresh cilantro or parsley chopped
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 small garlic clove minced
  • 1/2 teaspoon honey or maple syrup

Equipment

  • nonstick skillet
  • sharp chef's knife
  • cutting board
  • measuring spoons
  • small bowl
  • whisk
  • rice cooker or small pot

Method
 

  1. Pat salmon dry with paper towels. Season both sides with salt and pepper.
  2. Heat 1 tablespoon olive oil in a nonstick skillet over medium-high heat until shimmering.
  3. Place salmon skin-side down (if skin-on) and cook 4 minutes without moving. The skin should be golden and crispy.
  4. Flip salmon and cook 3-4 minutes more for medium (internal temperature 125°F) or 5-6 minutes for well-done (145°F).
  5. Transfer salmon to a plate and let rest 2 minutes. Flake into large chunks with a fork.
  6. In a small bowl, whisk yogurt, lemon juice, extra-virgin olive oil, garlic, honey, and a pinch of salt until smooth.
  7. Divide rice between two bowls. Top with greens, tomatoes, cucumber, red onion, and cilantro.
  8. Arrange salmon chunks on top. Drizzle with yogurt dressing. Serve immediately.

Notes

Storage: Keep components separate in airtight containers in the fridge for up to 2 days. Reheat salmon gently in a skillet or microwave. The dressing will keep 3 days. For a dairy-free option, swap Greek yogurt for a thick cashew cream or use a simple lemon-olive oil vinaigrette.