Sheet-Pan Lemon Salmon & Rice Bowl
Salmon and brown rice roast together on one pan, then top with avocado, tomatoes, and microgreens for a bright, 20-minute Mediterranean dinner. Lemon-olive oil dressing ties it all together.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 32g
Ingredients
- 2 4-oz fillets salmon fillets, skin-on
- 1.5 cups brown rice, cooked
- 1 cup cherry tomatoes, halved
- 1 medium avocado, diced
- 1 whole lemon (zested + juiced)
- 1 cup microgreens or arugula
Instructions
- 1
Preheat oven to 400°F. Line a sheet pan with parchment paper.
- 2
Pat salmon dry. Season both sides with salt, pepper, and half the lemon zest. Place skin-side down on the pan.
- 3
Spread cooked brown rice and halved cherry tomatoes on the same pan around the salmon. Drizzle everything with 2 tbsp olive oil.
- 4
Roast for 12–14 minutes until salmon flakes easily at the thickest point and edges look opaque.
- 5
Whisk lemon juice, remaining zest, 1 tbsp olive oil, and a pinch of salt and pepper into a dressing.
- 6
Divide rice and salmon between two bowls. Top with diced avocado, microgreens, and drizzle with lemon dressing.
Tools you’ll need
- sheet pan
- parchment paper
- small bowl or jar for dressing
- whisk
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