Lemony Salmon Rice Bowl with Feta, Cucumber & Tomato Salad Recipe
A refreshing and vibrant Lemony Salmon Rice Bowl featuring tender broiled salmon fillets served over warm brown rice, topped with a crisp cucumber and tomato salad tossed with crumbled feta and a zesty lemon-herb dressing. This dish combines bright citrus flavors with wholesome ingredients, perfect for a nutritious and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Broiling
- Cuisine: Mediterranean
- Diet: Low Salt
Ingredients
Dressing and Marinade
- ¼ cup extra-virgin olive oil
- 1 teaspoon lemon zest
- 3 tablespoons lemon juice, plus wedges for serving
- 2 tablespoons finely chopped fresh chives
- 1 tablespoon finely chopped fresh oregano
- 1 teaspoon honey
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground pepper
- ½ teaspoon salt, divided
Main Ingredients
- 4 (5-ounce) skinless salmon fillets
- 4 medium Persian cucumbers, sliced (about 2 cups)
- 1 pint cherry tomatoes, halved (about 2 cups)
- 1 cup crumbled feta cheese
- 1 (8.8-ounce) package precooked brown rice, heated according to package instructions
Instructions
- Prepare the oven and baking sheet: Preheat the oven to broil with the rack positioned in the upper third. Line a large rimmed baking sheet with aluminum foil to facilitate easy cleanup and even cooking.
- Make the dressing: In a bowl, whisk together ¼ cup extra-virgin olive oil, 1 teaspoon lemon zest, 3 tablespoons lemon juice, 2 tablespoons finely chopped fresh chives, 1 tablespoon finely chopped fresh oregano, 1 teaspoon honey, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon ground pepper, and ¼ teaspoon salt until the mixture is well combined and emulsified.
- Prepare the salmon: Pat the 4 skinless salmon fillets dry with paper towels to ensure a good sear and even cooking. Arrange them evenly on the prepared baking sheet. Sprinkle the remaining ¼ teaspoon salt over the fillets. Spoon 3 tablespoons of the lemon-herb dressing over the salmon, ensuring each piece is coated.
- Broil the salmon: Place the baking sheet in the oven and broil the salmon until it is opaque in the center and lightly browned around the edges, which should take approximately 6 to 8 minutes depending on your broiler’s intensity and thickness of fillets.
- Prepare the cucumber and tomato salad: In a medium mixing bowl, combine the sliced Persian cucumbers, halved cherry tomatoes, 1 cup crumbled feta cheese, and 3 tablespoons of the lemon-herb dressing. Toss gently until everything is evenly coated with the dressing.
- Assemble the bowls: Divide the heated precooked brown rice evenly among 4 shallow bowls. Top each portion with a broiled salmon fillet and a generous serving of the cucumber and tomato salad.
- Serve: Spoon any remaining lemon dressing over the salmon and salad for added flavor. Serve each bowl with lemon wedges for an extra burst of citrus, if desired.
Notes
- Use precooked brown rice to save time and ensure even heating.
- Broiling times might vary depending on your oven; monitor closely to avoid overcooking the salmon.
- Fresh herbs like chives and oregano add bright, fresh flavors—feel free to substitute with parsley or dill if preferred.
- This recipe can easily be doubled for larger groups.
- Serve with additional lemon wedges to enhance the citrus flavor according to taste.
- For a lower sodium version, reduce or omit added salt and use low-sodium feta cheese.
