If I had to choose a favorite fish, it would have to be salmon. I love its flavor, texture, and its versatility. Whether roasted, seared or grilled, I love experimenting with new flavor combinations and plate presentations involving salmon. An easy and healthy way to eat salmon is roasted with fresh dill and lemon and served on top of a heaping bowl of hearty brown rice and a sauté of mixed vegetables; all finished off with a sprinkling of creamy feta cheese. I used snap peas, sliced sweet peppers and carrots for our vegetable selection last night, but any mix of colorful veggies will do. An easy and super tasty dish that will have you singing the praises of this lovely fish in no time!
(To view this recipe, click on the blue title of the blog post above*)
Salmon-Brown Rice Bowl
Ingredients:
- 2- (7 2 (7 oz.) salmon filets
- Fresh dill
- 1 lemon, thinly sliced
- Crushed red pepper flakes
- Extra virgin olive oil
- Salt & Pepper
- 1 cup sugar snap peas
- 2 carrots, sliced into rounds
- 4 small sweet peppers, thinly sliced
- Brown rice, for serving
- Feta cheese, crumbled
- Fresh lemon juice, for serving
Directions:
- Preheat the oven to 375 degrees. Line a small baking sheet with parchment paper. Place the salmon filets on the prepared baking dish; season each filet with a pinch of salt, pepper, and crushed red pepper flakes. Place fresh dill leaves on each filet, followed by 2 lemon slices. Roast the salmon in the preheated oven for 20-25 minutes, or until the salmon is cooked through.
- In the meantime, place 1 Tablespoon of oil in a sauté pan. Heat over medium-high heat; add in the vegetables of your choice, season with salt and pepper, and sauté for 3 minutes or until the vegetables are tender. Serve the vegetables and salmon over a bowl of brown rice; top with a sprinkling of crumbled feta cheese and a squeeze of lemon juice.
Tagged: brown rice, carrots, fresh dill. lemon, rice bowl, roasted salmon, salmon, snap peas, sweet peppers
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