Ingredients
4 salmon fillets (5–6 oz each)
2 cups jasmine rice
2/3 cups water
4 oz feta cheese
2 cucumbers
1 cup cherry tomatoes
2 tbsp olive oil
3 tbsp fresh lemon juice
2 garlic cloves (minced)
5 sprigs fresh dill
1 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes (optional)
4 cups fresh parsley
Instructions
Rinse jasmine rice under cold water until water runs clear
Bring 2 1/3 cups water to boil in pot
Add rice, reduce heat to low, cover, and simmer 10 minutes
Remove from heat, drain excess water, and let sit 5 minutes
Heat 1 tbsp olive oil in skillet over medium-high heat
Sear salmon fillets 3-4 minutes per side until golden brown
Season with salt, pepper, and 1 tsp dried dill
In separate bowl, combine diced cucumbers, halved cherry tomatoes, crumbled feta, 1 tbsp olive oil, 2 tbsp lemon juice, minced garlic, and 1/2 tsp salt
Toss with fresh parsley and 1 tbsp chopped dill
Assemble bowls with 1/2 cup rice, salmon fillet, and cucumber salad
Garnish with lemon wedges and fresh herbs
Notes
Use skinless salmon for lighter texture
Chill rice 10 minutes before serving for firmer grains
For meal prep, store components separately for up to 3 days
Feta can be substituted with halal-friendly cheese
- Prep Time: 20
- Cook Time: 20
- Category: Mediterranean Basics
- Method: Stovetop Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 9g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 160mg