Salmon & rice bowl with Greek yogurt dressing for a new year reset🥣✨💪

Ingredients

• 12 oz Salmon Fillet (skinless, wild‑caught if possible, cut into two equal pieces)
• 1 cup Long‑Grain White Rice (uncooked; yields about 2 cups cooked)
• 1 piece Avocado (ripe, sliced just before serving)
• 0.5 piece Cucumber (seedless, sliced into half‑moons)
• 2 stalks Green Onions (thinly sliced)
• 1 tablespoon Sesame Seeds (toasted for extra flavor)
• 0.5 cup Greek Yogurt (plain, whole‑milk) (full‑fat for creaminess, provides probiotics)
• 2 teaspoons Sriracha (adjust to desired heat level)
• 1 tablespoon Olive Oil (for searing salmon)
• 0.5 teaspoon Salt (season salmon)
• 0.25 teaspoon Black Pepper (freshly ground)
• 1 teaspoon Lemon Juice (optional, brightens salmon flavor)

Instructions

1. Cook the Rice

   Rinse 1 cup of rice under cold water until water runs clear. Combine rice with 2 cups water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes.

   Time: PT15M

   Temperature: Boiling then low simmer

2. Prepare Spicy Yogurt Dressing

   In a small mixing bowl, whisk together ½ cup Greek yogurt and 2 teaspoons sriracha until smooth. Add a pinch of salt if desired and set aside.

   Time: PT5M

3. Season and Cook Salmon

   Pat salmon fillets dry with paper towels. Sprinkle both sides with ½ teaspoon salt, ¼ teaspoon black pepper, and 1 teaspoon lemon juice. Heat 1 tablespoon olive oil in a skillet over medium‑high heat (≈375°F). Add salmon, skin‑side down if skin is present, and sear 4‑5 minutes per side until the interior reaches 145°F and flakes easily.

   Time: PT10M

   Temperature: Medium‑high heat (≈375°F)

4. Slice Avocado and Cucumber

   While the salmon rests, slice the avocado in half, remove the pit, scoop out the flesh, and cut into thin wedges. Slice the cucumber into half‑moon pieces.

   Time: PT5M

5. Assemble the Bowls

   Divide the cooked rice between two serving bowls. Top each with a salmon fillet, avocado wedges, cucumber slices, and a sprinkle of sliced green onions and toasted sesame seeds. Drizzle the spicy yogurt dressing over the top using the cut‑corner plastic bag technique.

   Time: PT5M

Nutrition Facts

Calories

625

Protein

45 g

Carbohydrates

54 g

Fat

23.5 g

Fiber

6 g