Salmon Bowl
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pan-seared salmon served over crispy rice with roasted vegetables and fresh herbs. This bright, protein-rich bowl tastes fresh and flavorful with a drizzle of yogurt sauce or lemon dressing. Perfect for a quick weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 pound skinless salmon fillet ((center cut preferred), cut into 1-inch cubes)
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon Aleppo pepper or red pepper flakes
- 1 lemon, (zested and juiced)
- Extra virgin olive oil
- Kosher salt
- 2 to 3 cups cooked basmati rice
- 3 to 4 tablespoons Greek yogurt
- 1 tablespoon Ghee, (melted)
- 3 baby bell peppers, (cut into rings)
- 3 green onions, (chopped)
- 1 cup chopped fresh cilantro or parsley
- 1/4 cup chopped sun-dried tomatoes
- Feta cheese, (crumbled, for serving (optional))
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 521mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 181mg
- Calcium
- 31mg
- Iron
- 0.81mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 521MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.