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A salmon rice bowl that’s so flavorful, filling and full of good-for-you ingredients! Tender Atlantic salmon, roasted tomatoes, fresh herbs, healthy seeds and homemade dressing satisfy the savory cravings in under 30 minutes.

PREP TIME  :  5 mins

COOK TIME : 15 mins
TOTAL TIME: 20 mins



For the Salmon
·         4oz piece of Atlantic salmon
·         1 tsp extra virgin olive oil
·         1/4 tsp sea salt
·         1/4 tsp black pepper
·         1/4 tsp dried basil
·         1/4 tsp dried oregano
·         2 slices of lemon, halved

For the Rice Bowl
·         1/2 C cooked basmati rice
·         1/2 C roasted cherry tomatoes OR chopped sundried tomatoes
·         1/2 tbsp chopped fresh parsley
·         1/2 tbsp chopped fresh dill
·         1/2 tbsp chopped green onion
·         5 kalamata olives, chopped
·         2 canned artichoke hearts, chopped
·         1/2 tbsp pumpkin seeds (I like Super Seedz brand)
·         1/2 tbsp hemp seeds
·         For the White Balsamic Lemon Vinaigrette
·         1 tbsp lemon juice
·         1 tbsp white balsamic vinegar
·         2 tbsp extra virgin olive oil
·         pinch of sea salt
·         pinch of dried basil
·         pinch of dried oregano


1. Prepare the salmon. Preheat oven to 400. Line a baking sheet with aluminum foil. Place the salmon on the baking sheet. Drizzle with the olive oil and sprinkle with sea salt, pepper, dried basil and oregano. Top with the lemon slices. Roast at 400 for 15 minutes.
2.   Prepare the Vinaigrette. Place the vinaigrette ingredients in a small mason jar or bowl and whisk to combine.
3. Prepare the rice bowl. If your rice and roasted tomatoes are cold, heat them in a microwave for 1 minute.* Place the rice, tomatoes, parsley, dill, green onion, olives and artichokes in a serving bowl. Mix together. Top with pumpkin seeds and hemp seeds. After the salmon is done roasting, remove the lemon slices and place the salmon on top of the rice mixture. Drizzle with desired amount of vinaigrette.


*you can serve the rice mixture warm, hot or cold. I prefer mine room temp. The choice is yours.

Double the recipe to serve 2.

Recipe from  thisgalcooks.com

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