Lemony Salmon Rice Bowl with Feta Cucumber & Tomato Salad
This lemony salmon rice bowl is a fresh and satisfying meal that’s quick and flavorful. Flaky broiled salmon is drizzled with a zesty lemon dressing that brightens the entire dish. It’s served over a bed of fluffy brown rice, which absorbs the citrusy flavors. On the side, a crisp salad of cucumber, cherry tomatoes and feta cheese brings creaminess and a refreshing crunch.
Ingredients
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¼ cup extra-virgin olive oil
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1 teaspoon lemon zest
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3 tablespoons lemon juice, plus wedges for serving
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2 tablespoons finely chopped fresh chives
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1 tablespoon finely chopped fresh oregano
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1 teaspoon honey
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1 teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon ground pepper
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½ teaspoon salt, divided
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4 (5-ounce) skinless salmon fillets
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4 medium Persian cucumbers, sliced (2 cups)
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1 pint cherry tomatoes, halved (about 2 cups)
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1 cup crumbled feta cheese
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1 (8.8-ounce) package precooked brown rice, heated according to package instructions
Description
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Preheat oven to broil with rack in upper third position. Line a large rimmed baking sheet with foil.
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Combine ¼ cup oil, 1 teaspoon lemon zest, 3 tablespoons lemon juice, 2 tablespoons chives, 1 tablespoon oregano, 1 teaspoon honey, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon pepper and ¼ teaspoon salt; whisk well.
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Pat dry 4 salmon fillets; arrange on the prepared baking sheet. Sprinkle with the remaining ¼ teaspoon salt. Spoon 3 tablespoons of the dressing over the salmon. Broil until opaque in the center and lightly browned around the edges, 6 to 8 minutes.
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Combine sliced cucumbers, halved tomatoes, 1 cup feta and 3 tablespoons of the dressing in a medium bowl; toss until well coated.
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Divide heated rice among 4 shallow bowls; top with the salmon and the tomato salad. Spoon any remaining dressing over the salmon. Serve with lemon wedges, if desired.
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