Lemony Salmon Rice Bowl with Feta Cucumber & Tomato Salad
This lemony salmon rice bowl is a fresh and satisfying meal that’s quick and flavorful. Flaky broiled salmon is drizzled with a zesty lemon dressing that brightens the entire dish. It’s served over a bed of fluffy brown rice, which absorbs the citrusy flavors. On the side, a crisp salad of cucumber, cherry tomatoes and feta cheese brings creaminess and a refreshing crunch.
Ingreadient
- 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
- 4 (5-ounce) skinless salmon fillets
- 4 medium persian cucumbers, sliced (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
Direction
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