Cook the rice by: Bringing 2 cup of water to boil. Once the water is boiling, add the rice, cover with a lid, and turn heat down to low. Simmer for 20 minutes then remove from heat. Keep covered for an additional 10 minute.
While the rice is cooking prepare the salmon and yogurt sauce.
Starting with the yogurt sauce, combine: yogurt, dill, and juice from one lemon in a small bowl. Stir together until the dill is evenly distributes. Set this bowl aside and begin working on the salmon.
Preheat a large saute pan to medium heat.
Season the salmon with the lemon pepper seasoning.
Add the extra virgin olive oil to the pan. Place the salmon skin side down in the pan. (If you have skin on your salmon.) Allow to cook for 3-4 minutes, then flip and cook for an additional 2-3 minutes. You will know that the salmon is done when the entire fillet is the lighter pink color. If you have a thicker fillet you can cook it for an additional minute or so on each side. This will ensure the salmon is done. A good cut of salmon can be eaten raw, but most people like their salmon cooked to medium. Medium is a light pink on the outside, flaky on the outside, but still a little moist and a slightly darker pink on the inside.
Plating or sorting in your meal prep containers: Portion out your rice into your serving bowls or containers. Then on one side top your rice with the diced cucumbers, halved tomatoes, and red onions. On the other side top the rice with the salmon. Then add a dollop of your dill yogurt on top of the salmon and serve with a lemon wedge.
Loaded with protein and healthy omega 3 fatty acids.
Easy Greek Salmon Bowl
Amount Per Serving
Calories 611Calories from Fat 174
% Daily Value*
Saturated Fat 3.7g23%
Trans Fat 0g
Polyunsaturated Fat 6.7g
Monounsaturated Fat 6.8g
Vitamin A 13.1IU0%
Vitamin C 18.6mg23%
* Percent Daily Values are based on a 2000 calorie diet.
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Recipe created by Jenn Lamb, Creator of A Dash of Macros. Photos taken by and are property of Jenn Lamb, Creator of A Dash of Macros.