Salmon & Rice Bowl

Feed the WHOLE family!

I made this without knowing what kind of grain I wanted to use. I ultimately decided on rice because it goes so well with fish. However, I am not great at cooking rice, which means this meal was made with Minute Rice. Sometimes you have to do what you have to do. There's no shame in having to resort to a shortcut every now and then!

Ingredients

For salmon:

• 2.5 lbs fresh salmon

• 2 tbsp olive oil

• salt & pepper to taste

For dressing:

• 4 tbsp olive oil

• 1-2 tbsp red wine vinegar

• 1-2 tbsp Dijon mustard

• salt to taste

For veggies:

• 2 corn on the cobs

• 1 cup cherry tomatoes (halved)

• 1 cucumber (sliced & halved)

• 1 red onion (diced)

8 servings cooked rice

Optional topping: queso fresco and green onions

Directions

Step 1

Drizzle 2 tbsp olive oil all over the salmon and sprinkle the salt and pepper on top. Bake in the oven at 375 degrees for 20-25 minutes.

Step 2

Over medium heat, brown the sides of the corn (2-3 minutes per side). Once fully cooked, cut the corn off of the cob.

Step 3

Meanwhile, prepare the dressing by mixing up 4 tbsp olive oil, 1-2 tbsp red wine vinegar, 1-2 tbsp Dijon mustard and salt to taste. Prep the rest of the veggies and toss in a large bowl along with the dressing until well combined.

Step 4

Once the salmon is done, scoop a serving of rice into a bowl, top with the salmon and veggies.

Serves 8

Nutrition Fact (optional toppings not included)

Calories: 620 Carbs: 47g (Net Carbs: 45g) Fat: 30g Protein: 38g