Salmon and Vegetable Rice Bowl

This easy salmon and vegetable rice bowl recipe is loaded with tender, lemony salmon, blistered broccoli & tomatoes, and flavorful garlic rice. 

I made this clean-out-the-fridge lunch for my husband to use up leftover lemon and dill salmon and garlic rice from the previous night’s meal. To make it more filling, I blistered some broccoli florets and cherry tomatoes until crisp-tender & lightly charred, and served it all drenched in fresh lemon juice along with some homemade tartar sauce. My husband was thrilled with his lunch, and I was happy to clean out my fridge!

Salmon and Vegetable Rice Bowl

Ingredients:

• Leftover lemon and dill salmon, warmed  (click the link for the recipe)
• 1 cup of garlic rice, warmed  (click the link for the recipe)
• 1 tbsp olive oil
• A handful of broccoli florets
• A handful of cherry tomatoes
• Crushed red pepper flakes, to taste
• Garlic powder, to taste
• Sea salt and freshly cracked black pepper, to taste

Serving:

• Fresh parsley, chopped
• Tartar sauce
• Lemon wedges

How to Make a Salmon and Vegetable Rice Bowl

Make the lemon and dill salmon (click the link for the recipe).

Make the garlic rice (click the link for the recipe).

Cook the vegetables by heating the olive oil in a large cast-iron skillet over medium-high heat. Once HOT, add the broccoli and cherry tomatoes, and season with crushed red pepper flakes, garlic powder, sea salt, and freshly cracked black pepper to taste.

Cook, stirring frequently, until the broccoli is crisp-tender and slightly charred, and the tomatoes are blistered and nearly ready to burst.

Prepare the rice bowl by spooning the warmed garlic rice on one side of a shallow bowl. Add the salmon and vegetables. Top with a sprinkling of fresh parsley.

Serve immediately with tartar sauce and lots of fresh lemon wedges. Enjoy.