Salmon Grain Bowls
This bowl is so yummy and so easy. Wild rice is one of my favorite things to cook with in the winter. It is absolutely delicious and a little more dense and satisfying than other forms of rice. I also love to add sweet potatoes to dishes in not only the fall, but also the winter, because of the deep flavor.
My favorite Organic Brown Wild Rice Brand is Lundberg. I also love Oshen Salmon, so that is the salmon that I used in this recipe. As always, you can have use whatever your favorite brands are, but I find it helpful to share what I used.
I top this recipe off with some feta cheese. I have also used goat cheese, which is delicious. Generally, I am not a big sauce person, but I have also drizzled Primal Kitchen’s Teriyaki sauce on this.
Happy Cooking!
RECIPE CARD
TIME TO MAKE: 40 minutes
INGREDIENTS: per bowl
½ sweet potato (peeled and diced)
½ green zucchini (diced)
¾ cup cooked wild rice
1 tbsp feta cheese
1 salmon filet
INSTRUCTIONS:
Cook rice according to packaging.
Preheat oven to 425F.
Toss diced sweet potato in ¼ tbsp olive oil and salt & pepper. Place on a baking sheet and bake in oven for 15 minutes.
While sweet potato is in the oven, dice the zucchini and toss in ¼ tbsp olive oil and salt & pepper.
Once the sweet potato is done, add zucchini and salmon to the sheet pan. Bake in oven for an additional 25 minutes or until salmon thoroughly cooked (above 145F).
Then create your bowl!
