Lemon-Herb Salmon Rice Bowls with Yogurt Drizzle

Why You’ll Love This Recipe

• Vibrant and fresh: bright lemon, cool cucumber, and dill lift rich salmon and buttery rice.
• Weeknight-easy: one pan for salmon, one pot for rice, ready in about 45 minutes.
• Flexible: great warm or room temp; easy to customize with grains or greens.
• Meal-prep friendly: components store well and assemble in minutes.

Grocery List

• Produce: 2 lemons, 1 small English cucumber, 1 medium avocado, 1 small bunch fresh dill, 2 garlic cloves
• Dairy: Whole-milk Greek yogurt, unsalted butter
• Pantry: Salmon fillet, jasmine rice, extra-virgin olive oil, Dijon mustard, honey, kosher salt, black pepper, parchment paper

Full Ingredients

Lemon-Herb Salmon

• 1 1/4 lb skinless salmon fillet (or 4 x 5–6 oz portions)
• 1 tbsp extra-virgin olive oil
• 1 tsp finely grated lemon zest
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 2 tsp honey
• 1 small garlic clove, finely grated or minced
• 1 tbsp finely chopped fresh dill
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Buttery Lemon Rice

• 1 1/4 cups jasmine rice, rinsed
• 1 3/4 cups water
• 1/2 tsp kosher salt
• 1 1/2 tbsp unsalted butter
• 1/2 tsp finely grated lemon zest

Tangy Yogurt-Lemon Drizzle

• 3/4 cup plain whole-milk Greek yogurt
• 2 tbsp fresh lemon juice
• 1/2 tsp finely grated lemon zest
• 1 tsp extra-virgin olive oil
• 1 tbsp finely chopped fresh dill
• 1 small garlic clove, finely grated or minced
• 1/8 tsp kosher salt, plus pepper to taste
• 1–2 tsp water, as needed to thin

For the Bowls

• 1 small English cucumber, thinly sliced into half-moons
• 1 medium avocado, sliced
• 1/4 cup dill fronds (loosely packed), for garnish
• Lemon wedges, for serving
• Flaky sea salt and extra black pepper (optional)

Step-by-Step Instructions

Step 1: Preheat and prep the salmon

Heat the oven to 400°F (200°C). Line a sheet pan with parchment for easy cleanup. Pat the salmon dry with paper towels and place it on the prepared pan.

In a small bowl, stir together the olive oil, lemon zest, lemon juice, Dijon, honey, minced garlic, chopped dill, salt, and pepper. Spread this mixture evenly over the salmon. Let it sit at room temperature for 10 minutes while you start the rice.

Step 2: Cook the rice

Rinse the jasmine rice in cool water, swishing with your fingers, until the water runs mostly clear; drain well. In a medium saucepan, combine the rice, water, and salt. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 12 minutes. Turn off the heat and let the rice stand, covered, for 10 minutes to steam.

Step 3: Bake the salmon

Place the salmon in the oven and bake for 10–12 minutes, depending on thickness, until just opaque and barely flaky. For a bit of color, you can broil for 30–60 seconds at the end. Target an internal temperature of 125°F (52°C) for medium. Remove from the oven and rest 5 minutes, then gently flake the fish into large pieces with two forks.

Step 4: Make the yogurt-lemon drizzle

While the salmon bakes, whisk together the Greek yogurt, lemon juice, lemon zest, olive oil, dill, and garlic. Season with the salt and a few grinds of pepper. Thin with 1–2 teaspoons water until it’s a spoonable, drizzly consistency. Taste and adjust lemon or salt as needed.

Step 5: Prep the fresh toppings

Slice the cucumber into thin half-moons. Slice the avocado and lightly season with a pinch of salt and a few drops of lemon juice to prevent browning. Pick some delicate dill fronds for garnish and cut lemon wedges for serving.

Step 6: Finish the buttery rice

Uncover the rice and add the butter and lemon zest. Fluff gently with a fork until the butter melts and the grains are glossy and separate. Taste and adjust salt if needed. Keep covered and warm until serving.

Step 7: Assemble the bowls

Divide the buttery rice among 4 bowls. Top with flaked salmon, cucumber slices, and avocado. Generously drizzle the yogurt-lemon sauce over the salmon. Garnish with dill fronds, a squeeze of fresh lemon, and a grind of black pepper. Add a pinch of flaky sea salt if you like a crunchy finish.

Pro Tips

• Pat the salmon very dry so the lemon-herb paste adheres and the fish roasts, not steams.
• Don’t overbake: pull salmon at 125°F for medium. It will carryover cook slightly as it rests.
• Rinse rice thoroughly to remove excess starch and resist lifting the lid while it cooks.
• For an ultra-smooth sauce, grate the garlic on a microplane and whisk in olive oil last for sheen.
• Warm bowls before assembling if you want the rice to stay steamy and the sauce to melt slightly.

Variations

• Air-Fryer Salmon: Cook at 390°F (200°C) for 7–9 minutes, depending on thickness, then flake.
• Grain Swap: Use brown rice (40–45 minutes simmer) or quinoa (15 minutes simmer + 5 minutes rest).
• Dairy-Free: Replace yogurt sauce with a lemon-tahini drizzle (1/4 cup tahini + 2–3 tbsp lemon juice + 2 tbsp ice water + 1 tsp olive oil + salt).

Storage & Make-Ahead

Cook rice up to 3 days ahead; cool, refrigerate, and reheat with a splash of water covered in the microwave or in a skillet over low heat. The yogurt-lemon drizzle keeps 3–4 days refrigerated in a sealed jar; thin with a little water if it thickens. Cooked salmon keeps up to 2 days; reheat gently at 275°F (135°C) for 8–10 minutes or microwave on 50% power for 40–60 seconds. Slice cucumbers and avocado day-of for best texture; to prep avocado earlier, toss with lemon juice and cover tightly.

Nutrition (per serving)

Approx. 675 calories; 39 g protein; 29 g fat; 49 g carbohydrates; 6 g fiber; 620 mg sodium. Values are estimates and will vary based on brands and exact portions.