11/05/2026
These Spring Lemon-Herb Salmon Bowls are easy to customize, packed with flavor, and perfect for busy nights when you want a solid, nourishing meal.
Lemon-Herb Salmon Bowls
Serves 2–3
🍣 For the salmon:
1–1.5 lbs (450–680 g) salmon, cut into portions
1 Tbsp olive oil
Zest and juice of 1 lemon
1–2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried dill (or 1 Tbsp fresh)
Salt & pepper to taste
🥣 For the bowls:
2–3 cups (300-450 g) cooked rice or quinoa
1 cup (120 g) cucumber, diced
1 cup (150 g) cherry tomatoes, halved
1 big handful of spinach or arugula
Optional add-ins: sliced avocado, feta cheese, chickpeas, fresh herbs
👉 Heat oven to 400°F (200°C) and line a baking sheet with parchment.
Mix olive oil, lemon zest and juice, garlic, oregano, dill, salt, and pepper. Spoon over salmon. Bake for 12–15 minutes, until salmon flakes easily.
Assemble bowls with grains, greens, veggies, and any extras you like.
Top with salmon and drizzle with any remaining lemon-herb sauce.
Estimated macros per serving, assuming 3 servings, using salmon + rice + veggies only: 430 calories; 34g protein; 36g carbs; 15g fat
Customize it: Add more veggies, swap grains for chickpeas, or use chicken or tofu if salmon isn’t your thing.
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