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Salmon and fresh veggie bowl

4 servings

At the center of this quick and easy recipe is salmon, known for being rich in antioxidants that help fight cell damage and inflammation.


  • 1 pound salmon filet
  • 12 ounces broccoli florets
  • 2 cups cooked brown rice


  • 3 tablespoons lemon juice
  • 2 tablespoons olive oil
  • 1 clove garlic, minced
  • 2 teaspoons chopped oregano
  • ¼ teaspoon salt


  • 2 cups cherry tomatoes, halved
  • ¼ cup crumbled feta cheese
  • ¼ cup pitted Kalamata olives, halved or sliced


Preheat oven to 400°. Place salmon and broccoli on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt and pepper. Bake for about 20 minutes, until salmon flakes easily with fork and broccoli is tender around edges. Meanwhile, follow package directions for cooking the brown rice. For dressing, mix ingredients in a small bowl.


Divide the rice and salmon among four bowls. Arrange the broccoli, tomato, feta, and olives on top, drizzle with the dressing.

If you prefer a creamy dressing, top with tzatziki sauce.


  • 460 calories
  • 21g fat (5g saturated fat)
  • 79mg cholesterol
  • 430mg sodium
  • 34g carbohydrate
  • 4g sugar
  • 17g fiber
  • 30g protein