04/24/2026
This is one of those meals that feels fancy but takes very little effort.
If youāre ready for a dinner thatās light, satisfying, and actually leaves you feeling good afterward, this oneās a go-to.
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 2ā3
š£ For the salmon:
1ā1.5 lbs (450ā680 g) salmon, cut into portions
1 Tbsp olive oil
Zest and juice of 1 lemon
1ā2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried dill (or 1 Tbsp fresh)
Salt & pepper to taste
š„£ For the bowls:
2ā3 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
š Heat oven to 400Ā°F (200Ā°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 12ā15 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 isnāt your thing.
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