Try this Greek Salmon Rice Bowl from Vitality Kitchen. Registered Dietitian-approved, delicious and easy to work into your weekly meal plan, this dish will not leave you wanting. The ingredients list might look longer, but it’s easy to plan ahead to make this a perfect weeknight dinner. Pre-cook brown rice, pre-mix your vinaigrette and pre-cut veggies for a simple roast and serve finish.
Don’t enjoy salmon? Try this dish with a different protein, like chicken or chickpeas.
Ingredients:
- 3 tbsp olive oil
- ½ lemon, juiced
- 1 tsp dried thyme or dill
- 1 tsp dried oregano
- 1 tbsp whole-grain mustard
- ½ tsp black pepper
- 2 (4–6 oz) salmon fillets
- 1 cup cherry tomatoes
- 1 small zucchini, cut into 2” pieces
- 1 small white onion, halved and sliced
- 2 garlic cloves, smashed and peeled
- 1 cup cooked brown rice
- ½ cucumber, diced
- ¼ cup hummus
- ¼ cup plain Greek yogurt
- ¼ cup feta cheese (optional)
- ¼ cup parsley
- ¼ avocado
Preparation:
- Preheat oven to 375°F.
- Whisk olive oil, mustard, herbs, and pepper in a large bowl. Add salmon, tomatoes, zucchini, onion, and garlic; toss to coat.
- Arrange fish and veggies in a single layer on a rimmed baking sheet (use two sheets if needed).
- Bake for 15–18 minutes until salmon is cooked and vegetables are tender.
- In a bowl, layer ½ cup cooked brown rice, one salmon fillet, roasted veggies, and top with cucumber, hummus, yogurt, feta, parsley, and avocado. Enjoy!
Notes:
- Can substitute salmon with cubed chicken using the same herb blend. Ensure chicken reaches 165°F.
- Great for meal prep—make multiple bowls ahead for lunch or dinner on the go.
