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Garlic Herb Salmon Rice Bowl

Garlic herb salmon rice bowl with vibrant sauteed vegetables and fluffy white rice
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A cozy, complete meal that feels like a warm hug but comes together with weeknight ease. Flaky, herb-kissed salmon rests on fluffy rice with a rainbow of sautéed veggies, all mingling in a simple, savory sauce for a nourishing dinner.

Ingredients

Scale
  • For the Salmon:
  • 2 (6-ounce) salmon fillets, skin-on or skinless
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon dried oregano
  • 1 teaspoon dried dill
  • ½ teaspoon paprika
  • Salt and freshly ground black pepper, to taste
  • For the Bowls:
  • 1 cup uncooked long-grain white rice
  • 1 ¾ cups water or broth
  • 1 tablespoon olive oil
  • 1 small red bell pepper, thinly sliced
  • 1 small zucchini, halved and sliced
  • 1 cup cherry tomatoes, halved
  • 2 cups fresh baby spinach
  • Optional for serving: lemon wedges, chopped fresh parsley, crumbled feta or goat cheese

Instructions

  1. Cook the rice. Rinse rice under cold water. In a saucepan, combine rinsed rice, water or broth, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes. Remove from heat and let sit, covered, for 5-10 minutes. Fluff with a fork.
  2. Prepare the salmon. Pat salmon fillets very dry with paper towels. In a small bowl, whisk together 2 tbsp olive oil, minced garlic, lemon juice, oregano, dill, paprika, salt, and pepper. Brush this mixture generously all over the salmon.
  3. Cook the salmon. Heat a large skillet over medium-high heat. Add a drizzle of oil. Once hot, place salmon in the skillet, presentation-side down. Cook for 4-5 minutes without moving until a golden crust forms. Carefully flip and cook for another 3-4 minutes, or until cooked to your liking. Transfer to a plate and tent with foil.
  4. Sauté the vegetables. In the same skillet, add 1 tbsp olive oil if needed. Add sliced bell pepper and zucchini. Sauté for 4-5 minutes until starting to soften. Add cherry tomatoes and cook for 2 more minutes. Toss in baby spinach and stir until wilted, about 1 minute. Season with salt and pepper.
  5. Assemble the bowls. Divide the cooked rice between two bowls. Top with the sautéed vegetable mixture. Place a piece of garlic herb salmon on top of each. Squeeze a fresh lemon wedge over everything and sprinkle with optional parsley or cheese.

Notes

For a crispier sear, ensure salmon is patted completely dry. Salmon continues to cook after removal from heat; aim for it to be just opaque. Store components separately in the fridge for best results. Use brown rice, quinoa, or different vegetables as desired.

Nutrition

Find it online: https://www.homestyletable.com/garlic-herb-salmon-rice-bowl/