As you might be able to guess from the title, this everything bagel-seasoned salmon rice bowl has it all. If you're after a meal that's ideal for prepping ahead, nutritious, and delicious, this is the one.
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Serves
4
Poppy Seeds
White Sesame Seeds
Black Sesame Seeds
Garlic Powder
Onion Powder
Salt
Boneless Skin-On Salmon Fillet
Baby Cucumbers
Gherkins
Spring Onions
Dill
Lemons
Cooked Quinoa and Rice
Feta
Olive Oil
Greek Yoghurt
Serves
4
Poppy Seeds
White Sesame Seeds
Black Sesame Seeds
Garlic Powder
Onion Powder
Salt
Boneless Skin-On Salmon Fillet
Baby Cucumbers
Gherkins
Spring Onions
Dill
Lemons
Cooked Quinoa and Rice
Feta
Olive Oil
Greek Yoghurt
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Step 1.
Heat your oven to 190°C. Place a small baking tray in there to preheat.
Step 2.
Mix your poppy seeds, sesame seeds, garlic powder, onion powder and salt in a bowl. Give it all a mix.
Step 3.
Prep your salad. Smack your baby cucumbers with the side of a knife, then cut them into small chunks. Get them in a sieve set over a bowl, and sprinkle over a little salt. Leave them to sit whilst you prep the rest.
Step 4.
Finely slice your pickles and your spring onions. Finely chop your dill too. Get these in a bowl with your rice and quinoa, and your salted cucumber. Crumble in your feta and give it a good mix. Season with the juice of ½ your lemon and a little salt.
Step 5.
Pat your salmon fillets dry, and place them on a board skin side down. Press your everything seasoning mix all over the salmon flesh (avoiding the skin).
Step 6.
Remove your hot baking sheet from the oven, and place a piece of baking parchment on it. Pop your salmon fillets skin side down on top, then drizzle on a little olive oil, and bake them for 7 mins.
Step 7.
Turn your grill up to high. Blast your salmon under the grill for 2 mins until the top has turned a little golden.
Step 8.
Spoon your salad into your Tupperware containers, then top with your salmon, a dollop of soured yoghurt and nestle in a little wedge of lemon. Box up and pop in the fridge ready for your when you need it. These keep for 3 days in the fridge.
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