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Lemon-Garlic Salmon & Broccoli Bowls
These salmon and broccoli rice bowls are an easy sheet-pan dinner paired with brown rice and a creamy lemon-dill sauce.
Prep
—
Cook
—
Total
30 min
Serves
4
Instructions
- 01
Preheat oven to 400°F. Line a large rimmed baking sheet with foil. Toss 4 cups broccoli with 1 tablespoon oil, ¼ teaspoon salt and ¼ teaspoon pepper on the prepared baking sheet until evenly coated; spread into an even layer. Roast for 8 minutes.
- 02
Meanwhile, combine ¼ cup yogurt, 2 tablespoons sour cream, 4 teaspoons lemon juice, 2 teaspoons mustard, 1 teaspoon dill, ¼ teaspoon garlic powder and ¼ teaspoon salt in a small bowl; stir until smooth.
- 03
Place salmon chunks in a medium bowl. Add the remaining 1 tablespoon oil, ½ teaspoon salt and ¼ teaspoon pepper; toss to coat. Remove the baking sheet from the oven; push the broccoli to one side and arrange the salmon in a single layer on the other side.
- 04
Roast until the salmon flakes easily with a fork, 6 to 8 minutes.
- 05
Divide 3 cups rice among 4 shallow bowls. Top with the salmon and broccoli. Spoon the sauce over the top. Garnish with additional dill, if desired. Recipe developed by Jasmine Smith
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