Description

A quick and easy omega-rich meal featuring tender salmon, creamy avocado, fresh veggies, and a tangy Greek yogurt dressing. Perfect for a nourishing lunch or dinner that balances flavor and health.

Ingredients

Scale

2 salmon fillets (6 oz / 170 g each, skin-on preferred)
1 large ripe avocado, peeled and sliced
1 cup cooked brown rice or quinoa (about 185 g cooked)
2 cups baby spinach or mixed greens (about 60 g)
½ medium cucumber, thinly sliced
½ cup cherry tomatoes, halved (about 75 g)
1 tbsp toasted sesame seeds
2 tbsp fresh lemon juice
2 tbsp olive oil (extra virgin recommended)
2 tbsp Greek yogurt (can substitute with dairy-free coconut yogurt)
1 small clove minced garlic
1 tsp honey or maple syrup
Salt and freshly ground black pepper, to taste
Optional: pinch of red pepper flakes

Instructions

Cook the grain: Rinse ½ cup (90 g) dry brown rice or quinoa under cold water. Place in a medium pot with 1 cup (240 ml) water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20–25 minutes until water is absorbed and grains are tender. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
Prepare the salmon: Pat dry two 6 oz (170 g) salmon fillets with paper towels. Season both sides with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium-high heat until shimmering. Place salmon skin-side down and cook for about 4-5 minutes without moving it to crisp the skin. Flip carefully and cook the other side for 3-4 minutes until cooked through but still moist. Remove from heat and let rest.
Make the dressing: In a small bowl, whisk together 2 tablespoons Greek yogurt, 2 tablespoons olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon honey, minced garlic, and a pinch of salt and pepper. Adjust seasoning to taste. Add red pepper flakes if desired.
Prep the veggies: Slice the avocado in half, remove the pit, peel, and cut into slices or cubes. Thinly slice the cucumber and halve the cherry tomatoes.
Assemble the bowl: Divide the cooked grains evenly between two bowls. Top each with baby spinach or mixed greens. Arrange avocado slices, cucumber, and cherry tomatoes on top. Place the salmon fillet on the side or center of each bowl.
Finish with dressing and seeds: Drizzle the creamy lemon dressing over the bowls. Sprinkle with toasted sesame seeds. Optionally, add a little extra lemon juice over the salmon.

Notes

Use wild-caught salmon if possible for better flavor and texture. Pat salmon dry before cooking to achieve crispy skin. Rest salmon after cooking to keep it moist. Keep avocado and dressing separate if preparing ahead to prevent sogginess. For low-carb variation, substitute grains with cauliflower rice or spiralized zucchini noodles. Dressing can be made with dairy-free coconut yogurt for a dairy-free option.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: 1 bowl (1 salmon fil
Calories: 475
Sugar: 5
Sodium: 350
Fat: 27
Saturated Fat: 4
Carbohydrates: 33
Fiber: 9
Protein: 32

Keywords: salmon bowl, avocado bowl, omega-3 meal, healthy dinner, quick salmon recipe, nutritious bowl, easy salmon avocado bowl