Lemon Herb Salmon Bowl
Lemon Herb Salmon Bowl
Slicer Blade
Time: Prep 10 min | Cook 15 min | Total 25 min
★ ★ ★ ★ ☆ 4.8/5
Bite-sized Recipe
Slice zucchini and cucumber with the Slicer Blade, then pair with baked salmon and rice for a refreshing, protein-packed bowl.
Intro
Flaky salmon meets fresh herbs and veggies in this clean, energizing dinner bowl. Full of lean protein and bright flavors, ready in minutes.
What You’ll Need
1 salmon fillet
½ zucchini, sliced
½ cucumber, thinly sliced
1 cup cooked white rice
1 tbsp olive oil
1 tsp lemon zest
1 tbsp lemon juice
Salt and pepper to taste
Fresh dill (optional)
Blades to Use
Prep Tip
Use the Slicer Blade for uniform veggie ribbons. Store in the fridge up to 2 days. Best enjoyed cold or room temp.
Instructions
Step 1
Slice zucchini and cucumber using the Slicer Blade
Step 2
Bake salmon at 180°C (350°F) for 12–15 min with olive oil, lemon juice, salt, and pepper
Step 3
Layer rice, salmon, and sliced vegetables in a bowl
Step 4
Top with lemon zest and fresh dill
Step 5
Pack into containers or serve fresh
For Extra Bite
Add a dollop of tzatziki or pickled onions
Nutrition per Serving
Calories: 450
Protein: 36 g
Carbohydrates: 30 g
Fat: 22 g
Fiber: 3 g
Sugar: 4 g
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