About this recipe
This Lemon Herb Salmon Bowl is fresh, filling, and easy enough for a weeknight meal. Flaky salmon, rice, crisp cucumber, tomatoes, greens, feta, and a simple lemon herb yogurt sauce come together in one bowl that feels bright, balanced, and satisfying.
Ingredients
Salmon
- 1 1/2 lb salmon fillets (skin removed if preferred)
- 1 tbsp olive oil
- 1 tbsp lemon juice (fresh is best)
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Bowls
- 3 cups cooked rice (white rice, brown rice, or quinoa work well)
- 2 cups baby spinach or mixed greens
- 1 cup cucumber (diced or sliced)
- 1 cup cherry tomatoes (halved)
- 1/3 cup red onion (thinly sliced)
- 1/2 cup feta cheese (crumbled)
- 2 tbsp fresh parsley or dill (chopped)
Lemon herb yogurt sauce
- 3/4 cup plain Greek yogurt
- 2 tbsp lemon juice (fresh is best)
- 1 tbsp water (to thin if needed)
- 1 tbsp fresh parsley or dill (chopped)
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
- 1 pinch black pepper
Equipment
Large Skillet
Mixing Bowl
Whisk
Cutting Board
Instructions
- 1
Season the salmon
Pat the salmon dry, then rub it with olive oil, lemon juice, oregano, garlic powder, salt, and black pepper.
- 2
Cook the salmon
Heat a skillet over medium-high heat. Cook the salmon for 4 to 5 minutes per side, or until browned on the outside and flaky in the center.
- 3
Mix the sauce
In a small bowl, stir together the Greek yogurt, lemon juice, water if needed, herbs, garlic powder, salt, and black pepper until smooth and spoonable.
- 4
Prepare the toppings
Prepare the cooked rice, greens, cucumber, cherry tomatoes, red onion, feta, and herbs so the bowls are ready to assemble.
- 5
Assemble the bowls
Divide the rice and greens between bowls, then add the salmon, cucumber, tomatoes, red onion, feta, herbs, and lemon herb yogurt sauce.
Tips
- Do not overcook the salmon: Salmon dries out quickly, so remove it from the heat when it flakes easily and still looks moist in the center.
- Use fresh lemon: Fresh lemon juice gives the salmon and sauce a brighter flavor than bottled lemon juice.
- Meal prep carefully: Store the salmon, rice, vegetables, and sauce separately so the greens stay fresh.
Substitutions
- Swap the grain: Use quinoa, brown rice, cauliflower rice, couscous, or farro instead of white rice.
- Use another protein: Try shrimp, chicken, tuna, or chickpeas instead of salmon.
- Change the sauce: Use tzatziki, tahini lemon sauce, or a simple olive oil and lemon dressing instead of yogurt sauce.
Storage
Refrigerator
Store cooked salmon, rice, vegetables, and sauce in separate airtight containers in the refrigerator for up to 3 days. Freezer: Freeze cooked salmon and rice for up to 2 months. Add fresh vegetables and sauce after reheating. Reheating: Reheat the salmon gently in the microwave at low power or in a skillet over low heat so it does not dry out.
Nutrition
- Serving Size
- Calories
- 520
- Protein
- 37g
- Carbohydrates
- 43g
- Fat
- 23g
- Fiber
- 5g
- Sugar
- 5g
- Sodium
- 690mg
FAQ
Can I make lemon herb salmon bowls ahead of time?
Yes. Cook the salmon and rice ahead, but keep the vegetables and sauce separate until serving.
Can I use canned salmon?
Yes. Canned salmon can work for a quicker version, though the bowl will have a softer texture than fresh cooked salmon.
What vegetables go well in salmon bowls?
Cucumber, tomatoes, greens, red onion, roasted zucchini, broccoli, avocado, and bell peppers all work well.
Recipe Card
Lemon Herb Salmon Bowl
A fresh high protein salmon bowl with rice, crisp vegetables, feta, and a lemon herb yogurt sauce.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Servings
- 4
- Category
- Protein Recipes
- Cuisine
- Mediterranean Inspired
- Difficulty
- Easy
- Cost
- Moderate
Ingredients
Salmon
- 1 1/2 lb salmon fillets (skin removed if preferred)
- 1 tbsp olive oil
- 1 tbsp lemon juice (fresh is best)
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
Bowls
- 3 cups cooked rice (white rice, brown rice, or quinoa work well)
- 2 cups baby spinach or mixed greens
- 1 cup cucumber (diced or sliced)
- 1 cup cherry tomatoes (halved)
- 1/3 cup red onion (thinly sliced)
- 1/2 cup feta cheese (crumbled)
- 2 tbsp fresh parsley or dill (chopped)
Lemon herb yogurt sauce
- 3/4 cup plain Greek yogurt
- 2 tbsp lemon juice (fresh is best)
- 1 tbsp water (to thin if needed)
- 1 tbsp fresh parsley or dill (chopped)
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
- 1 pinch black pepper
Instructions
- Season the salmon: Pat the salmon dry, then rub it with olive oil, lemon juice, oregano, garlic powder, salt, and black pepper.
- Cook the salmon: Heat a skillet over medium-high heat. Cook the salmon for 4 to 5 minutes per side, or until browned on the outside and flaky in the center.
- Mix the sauce: In a small bowl, stir together the Greek yogurt, lemon juice, water if needed, herbs, garlic powder, salt, and black pepper until smooth and spoonable.
- Prepare the toppings: Prepare the cooked rice, greens, cucumber, cherry tomatoes, red onion, feta, and herbs so the bowls are ready to assemble.
- Assemble the bowls: Divide the rice and greens between bowls, then add the salmon, cucumber, tomatoes, red onion, feta, herbs, and lemon herb yogurt sauce.
