Mediterranean Salmon and Cucumber Dill Bowl (Printable)
Fresh salmon with crisp vegetables, herbed rice, and creamy dill yogurt sauce in a vibrant Mediterranean bowl.
# List of ingredients:
→ Salmon
01 - 4 salmon fillets (about 5 oz each), skinless
02 - 2 tablespoons olive oil
03 - 1 teaspoon dried oregano
04 - 1 teaspoon garlic powder
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
07 - Juice of 1/2 lemon
→ Herbed Rice
08 - 1 cup basmati or jasmine rice
09 - 2 cups water
10 - 1/4 teaspoon salt
11 - 2 tablespoons chopped fresh dill
12 - 2 tablespoons chopped fresh parsley
→ Vegetables
13 - 1 cup cherry tomatoes, halved
14 - 1 large cucumber, diced
15 - 1/4 small red onion, thinly sliced
16 - 1/2 cup Kalamata olives, pitted and halved
→ Yogurt Dill Sauce
17 - 1 cup plain Greek yogurt
18 - 2 tablespoons fresh dill, chopped
19 - 1 tablespoon lemon juice
20 - 1 tablespoon olive oil
21 - 1 small garlic clove, finely minced
22 - Salt and pepper to taste
→ Garnish
23 - Lemon wedges
24 - Extra fresh dill
# Steps:
01 - Preheat the oven to 400°F.
02 - In a small bowl, mix olive oil, oregano, garlic powder, salt, pepper, and lemon juice. Rub mixture evenly over salmon fillets.
03 - Place salmon on a lined baking sheet. Roast for 12 to 15 minutes until just cooked through and flaky.
04 - Rinse rice under cold water. In a medium saucepan, combine rice, water, and salt. Bring to a boil, reduce heat, cover, and simmer for 12 to 15 minutes. Remove from heat, fluff with a fork, and stir in dill and parsley.
05 - Halve tomatoes, dice cucumber, slice onion, and halve olives. Set aside.
06 - Whisk together Greek yogurt, dill, lemon juice, olive oil, garlic, salt, and pepper in a bowl until smooth.
07 - To assemble each bowl, add a portion of herbed rice, top with roasted salmon, and arrange tomatoes, cucumber, onion, and olives around. Drizzle with yogurt-dill sauce and garnish with lemon wedges and extra dill.
# Expert Advice:
01 -
- Everything comes together in under 40 minutes, making it perfect for weeknight dinners that still feel special
- The yogurt dill sauce is so good youll want to put it on everything from roasted vegetables to grilled chicken
02 -
- Salmon keeps cooking after you pull it from the oven, so remove it when it still looks slightly underdone in the center
- The yogurt sauce tastes even better after sitting in the fridge for an hour, so make it ahead if you can
03 -
- Rinse your rice until the water runs clear to remove excess starch for fluffier results
- Let the salmon rest for 5 minutes after cooking so the juices redistribute evenly