Spring Salmon and Grain Bowl with Lentils & Harissa Rice
45 Minutes
Contemporary Fusion
Serves: 3-4
Ingredients
1/3 cup olive oil
juice from 1 lemon
2 Tbsp. fresh oregano leaves
1 Tbsp. fresh dill, chopped
2 cloves garlic, minced
1 tsp. honey
1/2 tsp salt.
1/4 tsp. black pepper
4 (4 oz.) salmon filets
1 cup sliced English cucumber
1 cup halved cherry tomatoes
1/2 cup sliced red onion
1 can chickpeas, drained and rinsed
1 avocado, diced
Royal® Microwaveable Smoky Harissa Seasoned Basmati Rice, 2 packs
4 cups mixed greens
1 cup tzatziki, for serving
1/2 cup crumbled feta cheese
Preparation
- Preheat the oven to 425°F.Line a baking sheet with aluminum foil and set it aside. In a small bowl, combine the olive oil, lemon juice, oregano, dill, garlic, honey, salt, and black pepper. Mix until the marinade is combined.
- Place the salmon filets into a bowl. Pour half of the marinade over the salmon. Allow the salmon to marinate for 15 minutes.
- Place the salmon onto the prepared baking sheet and bake it in the oven for 9-12 minutes or until fully cooked through. Remove the salmon from the oven and allow it to rest for about 5 minutes.
- Add the English cucumber, cherry tomatoes, red onion, chickpeas, and avocado to a bowl. Pour in the remaining marinade. Toss the ingredients and marinade together.
- Squeeze the pouches of Royal® Microwaveable Smoky Harissa Seasoned Basmati Rice, 2 packs to separate the grains. Tear the top to create a small venting hole. Microwave the pouch for 90 seconds.
- Portion the Royal® Microwaveable Smoky Harissa Seasoned Basmati Rice, 2 packs between the serving bowls. Add a handful of mixed greens to each bowl along with a portion of the marinated vegetables and chickpeas. Place a filet of salmon into each bowl. Top with tzatziki and crumbled feta. Enjoy!
