Salmon Bowls

salmon served over rice garnished with fresh dill

Salmon Bowls are one of those dinners that turned out SO good, I couldn't stop thinking about making them again. Along with seasoned wild-caught salmon, this recipe includes coconut rice, pineapple salsa and an easy lemon dill sauce. You've got to try this one! And don't skip the dill sauce!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 594

Author Kim

Ingredients

For the lemon dill sauce

1/2 cup mayo
juice of 1/2 lemon
2-3 tablespoons chopped fresh dill
salt and pepper to taste

For the pineapple cucumber salsa

1/4 medium red onion diced
1/2 medium bell pepper (any color works) diced
1/2 cup diced cucumber
4 medium diced tomatoes
2-3 cups diced fresh pineapple*
1/4 cup chopped cilantro
1 clove minced garlic
juice of one lime
1/2 teaspoon salt

For the salmon

4 (5 oz.) skin-on wild-caught salmon fillets
olive or avocado oil
lemon pepper seasoning

For the coconut rice

2 cups jasmine rice
2 cups water
1 (14 oz.) can full fat coconut milk
1 tablespoon sugar
1 teaspoon salt

Instructions

To make the dill sauce, combine all ingredients in a bowl. Cover and store in the refrigerator until you're ready to assemble bowls.
To make the pineapple salsa, combine all ingredients in a bowl. Cover and store in the refrigerator until you're ready to assemble bowls.
Preheat oven to 400ºF. Place salmon, skin side down, on a baking pan lined with parchment paper. On the flesh side of the salmon, rub with oil and season generously with lemon pepper seasoning. Bake for 15 minutes or just until the salmon starts to flake. Don’t overcook.
While salmon is cooking, make the rice. Bring rice ingredients to a boil, then cover and turn to low heat for 15 minutes. Once cooked, keep the lid on and remove from heat. Let rice stand for 10 minutes, then fluff with fork.
Assemble your salmon bowl by placing a serving of rice in your bowl. Top it with pineapple salsa. Place your salmon on top or to the side. Drizzle the sauce over the top and garnish with fresh dill and a lemon wedge.

Notes

*Feel free to use mango (or another favorite fruit) instead of pineapple.

Make ahead: If you will be meal prepping this salmon bowl recipe for another day, cook the salmon and rice and place them in one container. Store the salsa in a separate container, then the sauce in small container. When you're ready to enjoy, simply heat up the salmon and rice, then pour on the salsa and sauce for a super tasty, ready-to-go meal!

Leftovers keep well for about 3 to 4 days.

Nutrition