Lemon Pepper Salmon Rice Bowls
These Lemon Pepper Salmon Rice Bowls are vibrant, nourishing, and bursting with zesty flavors for a balanced, wholesome meal.
Servings: 4 servings
Ingredients
- 2 cups cooked jasmine rice
- 4 fillets salmon about 6 oz each
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 cup steamed broccoli florets
- 1 ripe avocado sliced
- fresh parsley for garnish
Instructions
- In a small bowl, combine the lemon zest, black pepper, garlic powder, and salt to create the lemon pepper seasoning.
- Pat the salmon fillets dry with paper towels. Rub each fillet evenly with olive oil, then sprinkle the lemon pepper seasoning generously on both sides. Let rest for 5 minutes.
- Cook 1 cup of uncooked jasmine rice according to package instructions to yield about 2 cups cooked, if not using pre-cooked rice.
- Steam the broccoli florets until bright green and tender-crisp, about 4-5 minutes.
- Heat a non-stick skillet over medium-high heat. Place the fillets skin-side down if applicable. Cook for 4-5 minutes per side until cooked through. Squeeze fresh lemon juice over fillets during the last minute.
- Divide the warm jasmine rice between four bowls. Top each with a salmon fillet, steamed broccoli, and sliced avocado. Garnish with fresh parsley.
Equipment
- Non-stick Skillet or Cast Iron Pan
- Steamer basket or microwave-safe bowl
- Zester or microplane
- Sharp Knife
- Measuring Spoons and Cups
- Spatula or fish turner
Notes
- Use fresh, wild-caught salmon for the best flavor and texture.
- Store leftovers in airtight containers in the refrigerator for up to 2 days; keep avocado separate to prevent browning.
- Swap broccoli for seasonal veggies like roasted asparagus or sautéed kale for variety.
- Add a drizzle of tahini or Greek yogurt for extra creaminess.
- For more heat, add crushed red pepper flakes to the seasoning or sriracha on top.