Description
This Salmon Cucumber Dill Bowl is a fresh, light, and flavor-packed meal featuring flaky salmon, crisp cucumbers, herby dill, and a creamy lemon yogurt sauce over fluffy rice. Perfect for meal prep, lunch, or dinner.
Ingredients
Scale
- 2 salmon fillets (about 6 oz each)
- 1 large cucumber, thinly sliced
- 2 cups cooked white rice
- 1/2 cup Greek yogurt
- 2 tablespoons fresh dill, chopped
- 1 lemon, zested and juiced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C) if cooking the salmon fresh.
- In a small bowl, whisk together Greek yogurt, lemon juice, lemon zest, olive oil, salt, and pepper until smooth.
- Line a baking sheet with parchment, place the salmon fillets on it, and season with salt and pepper.
- Roast salmon for 12–15 minutes or until cooked through and flaky. Let cool slightly before flaking into chunks.
- Place cooked rice in bowls, then top with flaked salmon, cucumber slices, and chopped dill.
- Drizzle with the yogurt lemon sauce and garnish with additional dill if desired.
- Serve immediately or chill for 30 minutes for a refreshing cold bowl.
Notes
- Use day-old rice for better texture and less stickiness.
- English cucumbers are ideal for a sweeter, less bitter bite.
- Chill the yogurt sauce before serving to enhance its flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 75mg
Keywords: salmon bowl, cucumber dill, healthy rice bowl, yogurt sauce, meal prep salmon, fresh summer bowl