1 pound salmon filet
12 ounces broccoli florets
2 cups cooked brown rice
DRESSING:
3 tablespoons lemon juice
2 tablespoons olive oil
1 clove garlic, minced
2 teaspoons chopped oregano
¼ teaspoon salt
TOPPINGS:
2 cups cherry tomatoes, halved
¼ cup crumbled feta cheese
¼ cup pitted Kalamata olives, halved or
sliced
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| Kalamata olives were stupid expensive so I used some Manzanillas I had in the fridge. Everything worked out just fine. |
Preheat oven to 400F. Place salmon and broccoli on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper.
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| Already beautiful and it's not even cooked. |
Bake for about 20 minutes, until salmon flakes easily with fork and broccoli is tender around edges. Meanwhile, follow package directions for cooking the brown rice. For dressing, mix ingredients in a small bowl.
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| That's a heck of a dressing! |
To serve, divide the rice and salmon among four bowls. Arrange the
broccoli, tomato, feta, and olives on top, drizzle with the dressing. Optional:
if you prefer a creamy dressing, top with tzatziki sauce.
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| So much going on in here and it's all delicious. |
My Rating: 5/5 "Three cheers for recipes that are healthy AND tasty! So many textures in here and so many flavors. The sweetness of the tomatoes pairs well with the salty olives and broccoli. The salmon and rice are filling without making you feel sluggish. And the cheese? Well, feta is always a great touch!"
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