Zesty Citrus Salmon and Crispy Brown Rice Bowl with Herbed Avocado Dressing

Ingredients

• 1 cups brown rice, cooked and cooled
• 4 pieces salmon fillets, skin removed
• 2 tablespoons olive oil
• 1 teaspoon citrus zest, grated (from lemon or orange)
• 1 tablespoon fresh lemon juice
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1 cup baby spinach, fresh

• 1 medium avocado, pitted and peeled
• 1 cup Greek yogurt
• 1 cup fresh cilantro, chopped
• 1 tablespoon lime juice, freshly squeezed
• 1 teaspoon salt
• 1 teaspoon black pepper, freshly ground

1. 01
   Preheat the oven to 425°F (220°C).
2. 02
   Spread the cooked brown rice evenly on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil and bake for 15-20 minutes until crispy, stirring halfway through.
3. 03
   While the rice is baking, marinate the salmon fillets with citrus zest, lemon juice, and a pinch of salt and black pepper.
4. 04
   Heat a non-stick skillet over medium-high heat. Add the remaining tablespoon of olive oil and sear the salmon fillets for 3-4 minutes on each side until cooked through.
5. 05
   For the dressing, blend the avocado, Greek yogurt, cilantro, lime juice, salt, and pepper in a food processor until smooth. Adjust seasoning as needed.
6. 06
   In a large bowl, combine the crispy brown rice with cherry tomatoes, cucumber, and baby spinach.
7. 07
   Divide the rice and vegetable mixture among four bowls. Top each with a salmon fillet and drizzle generously with the herbed avocado dressing.