How To Make Zingy Salmon & Brown Rice Salad
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Serves:
Ingredients
- 4 salmon fillets
- 2 cups cooked brown rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- Juice of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
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Preheat the oven to 400°F (200°C). Place the salmon fillets on a baking sheet and season with salt and pepper. Bake for 12-15 minutes, or until cooked through.
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In a large bowl, combine the cooked brown rice, cherry tomatoes, cucumber, red onion, and parsley.
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In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour the dressing over the salad and toss to combine.
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Flake the cooked salmon fillets and gently fold into the salad.
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Serve the zingy salmon and brown rice salad chilled or at room temperature.
Nutrition
- Calories : 350kcal
- Total Fat : 15g
- Saturated Fat : 2g
- Cholesterol : 62mg
- Sodium : 120mg
- Total Carbohydrates : 26g
- Dietary Fiber : 3g
- Sugar : 2g
- Protein : 26g
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