10 Minute Lemon Salmon Rice Bowl

Lemon Salmon Rice Bowl is ready to eat in only 10 minutes with three time saving tricks this.

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A fresh, flavorful and nutritious weeknight dinner or lunch box meal! 

Quick healthy rice bowl recipe

Thank you Village Harvest for sponsoring this post. Every day Village Harvest is planting seeds of change and growing possibilities, one bag of goodness at a time.

Yes, it’s true! This delicious and nutritious meal can be on the table in only ten minutes! Perfect for those weeknights when ten minutes is just all you’ve got in you. And, I mean all those other ten minute options are okay, no judgement here. BUT, if you can have this Lemon Salmon Rice Bowl with perfectly cooked salmon fillet, flavorful Village Harvest Lemon Rice with Tumeric and baby greens in the same amount of time, why in the heck wouldn’t you??

Even better, whatever you don’t eat for dinner will make a delicious cold leftover salad for your lunchbox the next day.

The secret’s not one, or two, but three time saving tricks that make getting a nutritious and delicious meal on the table in minutes a breeze.

Ingredients

• Village Harvest Origins Collection Ready-to-Serve Rice – A big reason this meal can be on the table so quickly is the ready-to-serve Lemon Rice from Village Harvest ready in only 90 seconds. Or substitute traditional white rice, jasmine rice or basmati rice with a little lemon zest mixed it.
• Salmon – Salmon filet roast to the perfect flaky, tender texture after only 4-6 minutes per ½″ of thickness. Making them another secret to getting this nutritious meal on the table in only 10 minutes. Fresh salmon should be firm to the touch, smooth and not smell strongly at all. If you can’t find good quality fresh salmon choose frozen instead. 
• Lemon Herb Compound Butter – simply softened butter mixed with fresh garlic, basil, parsley and loads of lemon zest. You can also make a compound butter with roasted garlic, spinach, parsley, blue cheese and sundried tomatoes. Or simple honey butter compound butter too.

Step by step instructions

1. Make lemon herb compound butter and prepare salmon filets.

1. Preheat oven to 425 degrees Fahrenheit. Oil a baking sheet and place in the oven to preheat as well.
2. Place salmon fillets skin side down on hot baking sheet and top with 1 tablespoon of herb butter per piece.

4. Bake, skin side down, until flesh is set and still pink in the center but can easily be flaked when poked with a fork, about 7-10 minutes. It will take only about 3-5 minutes per ½″ thickness. 
5. Meanwhile, heat Village Harvest Origins Lemon Rice using whichever method you prefer. 
6. Remove salmon from oven and carefully lift salmon flesh away from the skin. Place salmon filet on a bed of mixed greens and lemon turmeric rice. Top with another dollop of compound butter and serve.

7. Enjoy!

10 Minute Lemon Salmon Rice Bowl

With three time saving tricks this Lemon Salmon Rice Bowl is ready to eat in only 10 minutes! Wild Alaskan salmon baked fast with lemon herb compound butter. Served alongside Village Harvest Organic Lemon Rice with Tumeric. A fresh, flavorful and nutritious weeknight dinner or lunchbox meal!

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Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Course: Main Course

Cuisine: American

salmon, lemon, weeknight dinner, quick, easy, 10 minute meal, rice bowl

Servings: 4 servings

Calories: 274kcal

Author: Tristin Rieken

Ingredients

• 1 to 1 ½ pounds wild salmon fillet cut into 4 6 ounce pieces
• ½ cup lemon herb compound butter
• 2 tablespoons cooking oil
• salt and pepper
• 1 package Village Harvest Origins Lemon Rice with Tumeric 8.5 ounces
• 3 cups salad greens washed and dried

Lemon Herb Compound Butter

• ½ cup unsalted butter softened, 1 stick
• ¼ cup fresh basil chopped
• ¼ cup fresh parsley chopped
• 1 clove garlic finely grated or minced
• 1 teaspoon lemon zest
• 1 teaspoon lemon juice
• sea salt
• cayenne pepper

Instructions

• Preheat oven to 425 degrees Fahrenheit. Oil a baking sheet and place in the oven to preheat as well.
  
• Place salmon fillets skin side down on hot baking sheet and top with 1 tablespoon of herb butter per piece.
• Bake, skin side down, until flesh is set and still pink in the center but can easily be flaked when poked with a fork, about 7-10 minutes. It will take only about 3-5 minutes per ½″ thickness. 
• Meanwhile, heat Village Harvest Origins Lemon Rice using whichever method you prefer. 
• Remove almon from oven and carefully lift salmon flesh away from the skin. Place salmon filet on a bed of mixed greens and lemon tumeric rice. Top with another dollop of compound butter and serve.

Lemon Herb Compound Butter

• Stir herbs, garlic and lemon zest and cayenne into softened butter. Add lemon juice and stir until smooth. Season with salt to taste. Serve as is or dollop onto a piece of plastic wrap or waxed paper and roll into a log. Chill until hard, and cut into coin shaped pieces as needed. Freeze for up to 3 months.

Nutrition

Calories: 274kcal | Carbohydrates: 1g | Fat: 30g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 13mg | Potassium: 72mg | Vitamin A: 1445IU | Vitamin C: 13.6mg | Calcium: 19mg | Iron: 0.5mg

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