Citrus Dill Salmon & Brown Rice Bowls

Citrus Dill Salmon & Brown Rice Bowls

Flaky pan-seared salmon paired with tender steamed broccoli and quick-cooking brown rice, all brightened by a zesty lemon-dill sauce. This nutrient-rich dish is perfect for a quick, satisfying weeknight meal.

Dietary

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Ingredients

Instructions

  1. Combine 2 1/2 cups quick-cooking brown rice and 5 cups vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 10 to 15 minutes, or until liquid is absorbed and rice is tender. Remove from heat and let stand, covered.
  2. While the rice cooks, pat the 5 salmon fillets dry with paper towels. Season generously with 3/4 teaspoon salt and 1/4 teaspoon black pepper.
  3. Prepare the broccoli. If using fresh, cut 2 pounds broccoli into bite-sized florets.
  4. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Once hot, add the salmon fillets, skin-side down if applicable, and sear for 4 to 6 minutes per side, depending on thickness, until cooked through and flaky. Remove to a plate.
  5. While the salmon cooks, steam the broccoli. Place a steamer basket in a pot with about 1 inch of water. Bring the water to a boil, add the broccoli florets to the basket, cover, and steam for 5 to 7 minutes, or until tender-crisp.
  6. Prepare the sauce: In a small bowl, whisk together the juice from 1 lemon, the remaining 1 tablespoon olive oil, 1/4 cup chopped fresh dill, 2 minced garlic cloves, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
  7. Assemble the bowls: Divide the cooked brown rice among 5 bowls. Top each with a seared salmon fillet and a generous portion of steamed broccoli. Drizzle the lemon-dill sauce evenly over the salmon and broccoli. If desired, sprinkle each bowl with sunflower seeds before serving.

Notes

Leftovers store well in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or a skillet.

Nutrition (per serving)