Lemon Dill Salmon Bowls with Rice
These bowls feature tender salmon fillets baked with lemon and fresh dill, served over fluffy rice and paired with crisp vegetables and a creamy lemon-dill sauce. A perfect healthy lunch or dinner that’s quick to prepare and packed with omega-3s.
Time
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Ingredients
For the Salmon
4 salmon fillets (about 5 oz / 140 g each)
2 tbsp olive oil
Juice of 1 lemon
2 cloves garlic, minced
2 tbsp fresh dill, chopped (or 1 tsp dried)
Salt and black pepper, to taste
Lemon slices, for baking
For the Bowls
2 cups cooked rice (white, brown, or jasmine)
1 cup cucumber, diced
1 cup cherry tomatoes, halved
½ small red onion, thinly sliced
1 avocado, sliced
½ cup crumbled feta cheese
Fresh arugula or spinach (about 2 cups)
For the Lemon Dill Sauce
½ cup plain Greek yogurt
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp fresh dill, chopped
½ clove garlic, finely minced
Salt and black pepper, to taste
Instructions
1. Prepare the Salmon
Preheat oven to 400°F (200°C).
Place salmon on a lined baking sheet.
Drizzle with olive oil, lemon juice, garlic, dill, salt, and pepper.
Add lemon slices on top.
Bake for 12–15 minutes, until salmon flakes easily with a fork.
2. Make the Lemon Dill Sauce
In a bowl, mix Greek yogurt, olive oil, lemon juice, dill, garlic, salt, and pepper. Chill until ready to serve.
3. Assemble the Bowls
Divide rice among bowls.
Add spinach/arugula, cucumber, tomatoes, onion, and avocado.
Place salmon fillet on top.
Drizzle with lemon dill sauce.
Sprinkle with feta and garnish with extra dill if desired.
Notes & Tips
Grill Option: Grill salmon for 4–5 minutes per side for a smoky flavor.
Meal Prep: Store cooked salmon and rice separately; assemble when ready to eat.
Low-Carb Option: Use cauliflower rice or quinoa instead of rice.
Extra Crunch: Add roasted chickpeas, sunflower seeds, or sliced radishes.
Frequently Asked Questions
Q: Can I use dried dill instead of fresh?
Yes — use about 1 tsp dried dill in place of 1 tbsp fresh.
Q: Can I make this dairy-free?
Use a coconut-based yogurt or a tahini-lemon sauce instead of Greek yogurt.
Q: How long does cooked salmon keep?
Up to 3 days in the fridge. Best reheated gently or enjoyed cold.
Nutritional Information
Calories: ~450
Protein: 36 g
Carbohydrates: 38 g
Fat: 18 g
Fiber: 6 g
Sugar: 5 g