Ingredients
1 pound salmon fillets (skin-on)
2 cups cooked white or brown rice
1 large cucumber
1 bunch fresh dill
1 lemon
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 cup diced red onion
1 cup halved cherry tomatoes
Salt to taste
Black pepper to taste
1/4 cup crumbled feta cheese
1/4 cup plain Greek yogurt (optional for salad)
2 tablespoons chopped fresh parsley
Instructions
Preheat oven to 425°F (220°C)
Line a baking sheet with parchment paper
Pat salmon fillets dry and season both sides with salt, black pepper, oregano, and garlic powder
Drizzle salmon with olive oil to cover the skin side
Bake for 12-15 minutes until skin is crispy and fish is cooked through
While salmon bakes, dice cucumber and mix with red onion, cherry tomatoes, dill, lemon juice, and olive oil
Toss salad until well combined
Warm rice in a saucepan if needed
Divide rice between bowls
Top with salmon fillets (skin and all)
Spoon cucumber dill salad over the salmon
Garnish with feta cheese and chopped parsley
Notes
For extra crispiness, let salmon dry for 20 minutes before baking
Omit olive oil in salad if needed, use lemon water or vinegar instead
Store leftovers in airtight containers for up to 2 days
Meal prep: Assemble bowls with cooked components and refrigerate for 3-4 days
- Prep Time: 15
- Cook Time: 25
- Category: Mediterranean Basics
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg