Spring Lemon-Herb Salmon Bowls

If you are ready for a meal that’s light, bright, and fresh, you’re going to love this one.

It looks fancy, but it is one of the simplest meals you can throw together on a busy night.

These Spring Lemon-Herb Salmon Bowls are high in protein, filled with flavor, and easy to customize.

They’re perfect for anyone who wants to add more simple and healthy meals to their rotation.

Spring Lemon-Herb Salmon Bowls

Serves 2 to 3

For the salmon:

1-1.5 lbs (450–680 g) salmon, cut into 2 or 3 portions

1 Tbsp olive oil

Zest and juice of 1 lemon

1–2 cloves garlic, minced

1 tsp dried oregano

1 tsp dried dill OR 1 Tbsp fresh dill

Salt and pepper to taste

For the bowls:

2–3 cups (300-450 g) cooked cauliflower rice

1 cup (120 g) cucumber, diced

1 cup (150 g) cherry tomatoes, halved

1 big handful of spinach or arugula

Optional add-ins: sliced avocado, feta cheese, fresh herbs

Heat your oven to 400°F (200°C). Line a baking sheet with parchment.

Mix the olive oil, lemon zest, lemon juice, garlic, oregano, dill, salt, and pepper. Brush or spoon the mixture over the salmon. Bake the salmon for 12–15 minutes or until it flakes easily with a fork.

Assemble your bowls with your "rice", greens, tomatoes, cucumbers, and any extra toppings you enjoy.

Top with the warm salmon and drizzle any leftover lemon-herb mixture on top.

Estimated macros per serving, assuming 3 servings, using salmon + "rice" + veggies + 1/3 avocado only:

Calories, 319; Fat:17 g; Carbs: 14 g; Fiber, 7.5 grams (depending on add-ins); Protein: 30 g

You can mix this up any way you want: add extra veggies or swap chicken, shrimp, or tofu for salmon.

Yum!

Jennifer Clark

CFTFC, CMFS

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