Lemon Dill Salmon Bowls with Rice
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