Salmon and Vegetable Rice Bowl
Servings 1
Equipment
- Large cast iron skillet
Ingredients
- Leftover lemon and dill salmon, warmed (Click the link up above for the recipe)
- 1 cup of garlic rice, warmed (Click the link up above 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, optional (Click on the link up above for the recipe)
- Lemon wedges
Instructions
- Make the lemon and dill salmon (click the link up above for the recipe).
- Make the garlic rice (click the link up above 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 lots of fresh lemon wedges. Enjoy.