If you are ready for a meal that’s light, bright, and fresh, you’re going to love this one.

It looks fancy, but it is one of the simplest meals you can throw together on a busy night.

These Spring Lemon-Herb Salmon Bowls are high in protein, filled with flavor, and easy to customize.

They’re perfect for anyone who wants to add more simple and healthy meals to their rotation.

Spring Lemon-Herb Salmon Bowls

Serves 2 to 3

For the salmon:

1-1.5 lbs (450–680 g) salmon, cut into 2 or 3 portions
1 Tbsp olive oil
Zest and juice of 1 lemon
1–2 cloves garlic, minced
1 tsp dried oregano
1 tsp dried dill OR 1 Tbsp fresh dill
Salt and pepper to taste

For the bowls:

2–3 cups (300-450 g) cooked rice or quinoa
1 cup (120 g) cucumber, diced
1 cup (150 g) cherry tomatoes, halved
1 big handful of spinach or arugula
Optional add-ins: sliced avocado, feta cheese, chickpeas, fresh herbs

Heat your oven to 400°F (200°C). Line a baking sheet with parchment.

Mix the olive oil, lemon zest, lemon juice, garlic, oregano, dill, salt, and pepper. Brush or spoon the mixture over the salmon. Bake the salmon for 12–15 minutes or until it flakes easily with a fork.

Assemble your bowls with your rice or quinoa, greens, tomatoes, cucumbers, and any extra toppings you enjoy.

Top with the warm salmon and drizzle any leftover lemon-herb mixture on top.

Estimated macros per serving, assuming 3 servings, using salmon + rice + veggies only:

Calories, 430; Fat:15 g; Carbs: 36 g; Fiber, 10–14 grams (depending on add-ins); Protein: 34 g

You can mix this up any way you want: add extra veggies, try chickpeas instead of rice, or swap chicken or tofu for salmon.

Yum!

Josh Hightower
(254) 277-3161
www.TitanFitnessOnline.com

P.S. If you want more simple, high-protein meals that help you feel your best without extra work, you will love my 6-Week Kickstart Program. Want to know more? Just email the word "Ready" and I’ll send the details over!