RECIPESSpring Salmon and Grain Bowl with Royal Ready to Heat Smoky Harissa Rice
Spring Salmon and Grain Bowl with Royal Ready to Heat Smoky Harissa Rice
Share this recipe:
⅓ cup olive oil
juice from 1 lemon
2 Tbsp. fresh oregano leaves
1 Tbsp. fresh dill, chopped
2 cloves garlic, minced
1 tsp. honey
½ tsp salt.
¼ tsp. black pepper
4 (4 oz.) salmon filets
1 cup sliced English cucumber
1 cup halved cherry tomatoes
½ cup sliced red onion
1 can chickpeas, drained and rinsed
1 avocado, diced
2 pouches Royal Smoky Harissa Rice
4 cups mixed greens
1 cup tzatziki, for serving
½ cup crumbled feta cheese
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 Ready to Heat Smoky Harissa Rice to separate the grains. Tear the top to create a small venting hole. Microwave the pouch for 90 seconds.
Portion the Royal Ready to Heat Smoky Harissa Rice 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!