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Mediterranean Salmon Bowl with Rice, Hummus & Tzatziki

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Servings: 4
Course: Main Course
Cuisine: Mediterranean
Ingredients Method

Ingredients
  

For the Salmon:
  • 4 Wild Salmon Filets
  • 2 tsp salt
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp onion powder
  • 2 tsp olive oil
For the Roasted Potatoes
  • 1 lb organic red mini potatoes
  • 1 tbs Avocado oil
  • salt
  • garlic powder
  • onion powder
  • smoked paprika
For the Taziki Sauce
  • 1/2 cup nonfat greek yogurt (I use Fage 0%)
  • 2-6 Tbs avocado mayo
  • 3-4 tbs lemon juice
  • salt, pepper
  • 1 tsp dried dill
  • fresh chopped dill to taste (optional)
Lemon, Butter rice
  • 2 cups organic white rice, cooked
  • 2-3 tbs grass-fed butter
  • salt to taste
  • 3-4 tbs lemon juice
  • 4 tbs finely chopped cucumber
For Serving:
  • 1 cucumber, chopped
  • pickled onions
  • hummus (I like Ithaca or Miami Twist brand)
  • fresh cut lemons
  • feta cheese (optional)

Method
 

For the lemon butter rice.
  1. Cook the rice according to instructions. Once done, fluff and add in the rest of the ingredients.
Cook the salmon:
  1. Season the filets on both sides with the seasonings and drizzle with the oil. Air fry at 400 for about 15 mins or until the center reaches 145F. You can also Sear and bake the filets as well.
Make the sauce:
  1. Add all of the ingredients into a bowl and mix.
Assemble the bowls:
  1. Add your rice, Salmon, and any toppings of your choice into the bowl and top with hummus and taziki sauce.