Salmon & Herb Yogurt Bowl
Warm salmon over rice with cucumber yogurt. Makes 2 servings.
28 min · Serves 2 · Pescatarian · ≈503 kcal per serving · ≈33 g protein
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Ingredients
- 200g pink salmon canned in brine, drained
- 120g dry basmati rice
- 150g plain Greek yogurt
- 100g cucumber
- 10g dill
- 20g lemon juice
- 10g olive oil
- 3g salt
- 300ml water
Method
- Cook rice until fluffy.
- Warm flaked salmon gently.
- Serve over rice with yogurt mixed with cucumber, dill, lemon and salt.
Contains: dairy, fish.
This recipe was written with AI assistance and has not yet been kitchen-tested by our team. Nutrition values are estimates. Always check ingredients for allergies.