Lemon Pepper Salmon Rice Bowl
This Lemon Pepper Salmon Rice Bowl is a nourishing meal made with tender, seasoned salmon, sauteed vegetables, and a creamy garlic yogurt sauce over brown rice. It's easy enough for weeknights and great for meal prep, too.
Servings 2
Ingredients
For the rice bowls:
- 2 - 4 oz. salmon fillets
- 1 cup cooked brown rice warmed
- 1 small zucchini thinly sliced into half-moons
- 1/4 cup onion thinly sliced
- 1/2 cup mini sweet peppers or bell peppers, cut into strips
- 1 cup white mushrooms sliced
- 2 tbsps. olive oil divided
For the seasoning:
- 1 1/2 tsps. lemon pepper seasoning divided
- Zest of 1/2 lemon
- Juice of 1/2 lemon
For the garlic yogurt sauce:
- 1/2 cup plain Greek yogurt
- 1 small garlic clove minced
- 1 tsp. fresh lemon juice
- 1 tbsp. olive oil
- 1/2 tsp. dillweed
- Salt and pepper to taste
Instructions
Cook the salmon:
- Pat salmon fillets dry with a paper towels. Rub with 1 tablespoon olive oil and season with lemon pepper and lemon zest.
- Heat a skillet over medium heat and cook salmon 4-5 minutes per side, or until flaky and cooked through.
- Remove from skillet, finish with a squeeze of lemon juice, and keep warm.
Cook the vegetables:
- Wipe out skillet, add other tablespoon of olive oil, and heat over medium heat.
- Add zucchini, onion, pepper strips, and mushrooms to skillet and cook 8-10 minutes, or until tender and slightly caramelized.
Make the garlic yogurt sauce:
- In a small bowl, whisk the Greek yogurt, garlic, lemon juice, and olive oil together until smooth.
- Add dillweed and season with salt and pepper. Mix to combine.
Assemble the bowls:
- Divide the rice between two bowls.
- Spoon cooked vegetables onto one side of the bowls.
- Top each bowl with the salmon fillets.
- Finish each bowl with a dollop of garlic yogurt sauce and serve.