Smoked Salmon and Asparagus Rice Bowl
Illustration generated by AI. So is the recipe, then checked by MealPrep's allergen, diet and nutrition rules.
Italian · 35 min · Fish · pescatarian, gluten-free, dairy-free
411 cal
24g protein
45g carbs
15g fat
per serving · estimated
Ingredients
- 1 cup Cooked jasmine rice
- 4 oz Smoked salmon slices
- 1 bunch (about 1 cup chopped) Fresh asparagus
- 1/2 cup Cherry tomatoes
- 1 tbsp Olive oil
- 1 Lemon
- 1 tbsp Fresh dill
- to taste Salt
- to taste Black pepper
Method (tap to check — screen stays awake)
- Cook jasmine rice according to package instructions and set aside.
- Trim the woody ends off the asparagus and cut into 2-inch pieces.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add asparagus and cook for 5-7 minutes until tender.
- Add cherry tomatoes to the skillet and cook for another 2-3 minutes until they soften slightly.
- While vegetables cook, squeeze lemon juice over smoked salmon slices and chop dill finely.
- To assemble bowls, divide cooked rice into four bowls. Top with cooked asparagus and cherry tomatoes.
- Arrange smoked salmon slices over each bowl and garnish with dill, a drizzle of olive oil, salt, and pepper to taste.
- 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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