Tzatziki Salmon Bowls

Roasted salmon rice bowls with cool tzatziki, crisp cucumber, juicy tomatoes, and lemon. An easy, fresh 35-minute dinner cooked in the oven.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Oven

Ingredients

• 1 lb salmon fillets
• 2 cups white rice
• 1 medium cucumber
• 1 cup cherry tomatoes
• 0.5 cup tzatziki
• 1 tbsp olive oil
• 1 medium lemon
• 3 cups water
• 1 tsp kosher salt
• 0.25 tsp black pepper

Cooking instructions

1. Heat the oven to 425°F. Line a baking sheet with parchment. (about 5 min) — 425°F
2. Pat the salmon dry, then place it skin-side down on the baking sheet. Rub with olive oil and season with 1/2 teaspoon salt and the black pepper. (about 2 min)
3. Roast the salmon until it flakes easily and reaches 145°F in the thickest part, about 12 to 16 minutes. (about 14 min) — 425°F; salmon 145°F
4. While the salmon roasts, combine the rice, water, and remaining 1/2 teaspoon salt in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer until tender, about 15 minutes. Rest covered for 5 minutes, then fluff. (about 20 min) — Boiling, then low simmer
5. Slice the cucumber, halve the tomatoes, and cut the lemon into wedges. (about 5 min)
6. Divide the rice among four bowls. Add cucumber and tomatoes, top with salmon and tzatziki, and serve with lemon wedges. (about 3 min)