Salmon Grain Bowls Recipe

Preheat the oven to 325°F and line a baking sheet with parchment paper.

Place the salmon on the baking sheet and brush with grapeseed oil and lemon juice. Season with salt and pepper.

Bake the salmon until it reaches 145°F, about 15-20 minutes.

In a small bowl, combine Greek yogurt, chopped dill, lemon zest, lemon juice, salt, and pepper to make the dill-yogurt sauce. Reserve for topping each bowl.

In a large stockpot, bring chicken bone broth to a boil. Add the rinsed brown rice and a pinch of salt, and cook until tender, approximately 20-25 minutes.

Drain the rice and allow it to cool completely.

In a large bowl, combine the cooked rice, asparagus strips, sliced radishes, lemon zest, lemon juice, olive oil, and a pinch of salt and pepper. Top with chopped mint.

Separate the salad and salmon into 5 containers, seal, and refrigerate for up to 3 days or freeze for up to 2 weeks.

Equipment Needed

Spice Level: