Smoked Salmon and Asparagus Rice Bowl

Italian · 35 min · Fish · pescatarian, gluten-free, dairy-free

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Ingredients

• 2 cups Cooked jasmine rice
• 8 oz Smoked salmon slices
• 1 bunch (about 1 cup chopped) Fresh asparagus
• 1 cup Cherry tomatoes
• 2 tablespoons Olive oil
• 1 Lemon
• 2 tablespoons Fresh dill
• to taste Salt
• to taste Black pepper

Method

1. Cook jasmine rice according to package instructions and set aside.
2. Trim the woody ends off the asparagus and cut into 2-inch pieces.
3. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add asparagus and cook for 5-7 minutes until tender.
4. Add cherry tomatoes to the skillet and cook for another 2-3 minutes until they soften slightly.
5. While vegetables cook, squeeze lemon juice over smoked salmon slices and chop dill finely.
6. To assemble bowls, divide cooked rice into four bowls. Top with cooked asparagus and cherry tomatoes.
7. Arrange smoked salmon slices over each bowl and garnish with dill, a drizzle of olive oil, salt, and pepper to taste.
8. Serve immediately, optionally with extra lemon wedges.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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