Baked Salmon Rice Bowl, with a Zesty Pickle Cucumber Salad on the side.

• Roasted Salmon and Rice Bowl: It features basmati brown rice, roasted sweet potatoes, spinach salad, and a salmon fillet. To top it off, there's a crunchy pickled cucumber salad. The sweet potatoes and salmon are roasted while making Zesty Cucumber salad.
• Zesty Pickle Cucumber Salad: This refreshing salad combines cucumbers, dill pickles, and fresh herbs and is dressed with olive oil and rice wine vinegar, making it perfect for summer meals.

Hope you enjoy making and eating these dishes! 😊

Ingredients 

• 1 Package of ready-cooked Basmati brown rice
• 1 medium sweet potato, peeled and diced
• 2 - 3 oz salmon filet with skin
• 2 cups spinach salad mix
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper, to taste
• Fresh lemon wedges, for serving

Steps

1. Preheat the oven to 400°F (200°C).

2. Spread the diced sweet potatoes on a baking sheet, drizzle with 1 tablespoon of olive oil, and season with salt, pepper, garlic powder, and paprika. Toss to coat.

3. Roast sweet potatoes in the oven for 15-20 minutes until tender and slightly caramelized.

4. While the sweet potatoes are roasting, follow the package instructions for the ready-cooked basmati brown rice.

5. Season the salmon filet with salt, pepper, and a drizzle of olive oil, then place the skin side down on another baking sheet.

6. Once the sweet potatoes are done, add the salmon to the oven and roast for 12-15 minutes, or until the salmon is cooked through and flakes easily.

7. In a bowl, combine brown rice, roasted sweet potatoes, and fresh spinach salad mix. Add roasted salmon and dress with your favorite salad dressing.

8. Serve with a generous scoop of pickled cucumber salad on the side.

9. Finish with fresh lemon wedges for a zesty squeeze. Enjoy!

Zesty Pickle Cucumber Salad 

– makes about 2 servings –

Refreshing and tangy, this Zesty Pickle Cucumber Salad combines crisp cucumbers with flavorful pickles and vibrant herbs for a salad that bursts with flavor. Ideal as a side dish or a light lunch, this salad brings a wonderful crunch and a delightful zing to your table. Perfect for summer gatherings or any meal that needs a crisp, cool touch!

Ingredients

• 1 medium cucumber, sliced thin
• 1/2 Pico de Gallo or chunky tomato salsa
• 1/2 jalapeno pepper diced
• 1 small shallot, thinly sliced
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint, thinly sliced
• 2 tablespoons of olive oil
• 3 tablespoons rice wine vinegar
• 1 garlic clove, minced
• 1 teaspoon sugar
• Salt and pepper to taste

Steps

1. In a large bowl, combine the sliced cucumbers, Pico de Gallo, shallot, and minced garlic.

2. In a separate small bowl, whisk together the olive oil, rice wine vinegar, sugar, salt, and pepper until well blended.

3. Pour the dressing over the cucumber mixture and toss gently to combine, ensuring everything is well-coated.

4. Add the chopped fresh dill and fresh mint, and toss again to incorporate.

5. Let the salad sit for at least 15 minutes to allow the flavors to meld before serving.