Lemon Dill Salmon Bowls
Lemon Dill Salmon Bowls are a fresh and bright meal, filled with tender salmon flakes, zesty lemon, and the crisp, herby flavor of dill. This dish combines the gentle richness…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Lemon Dill Salmon Bowls are a fresh and bright meal, filled with tender salmon flakes, zesty lemon, and the crisp, herby flavor of dill. This dish combines the gentle richness of salmon with the clean taste of lemon and dill, making it feel light and satisfying all at once. The bowls usually come together with rice or grains and some crunchy veggies, creating a nice mix of textures and flavors.
I really like making these bowls when I want something healthy but still full of flavor. The lemon and dill give the salmon such a fresh twist, and it’s easy to whip up on a weeknight. I often drizzle a little extra lemon juice on top before serving because it brightens everything up even more. Plus, it’s a great way to sneak in some omega-3s in a way that tastes great.
My favorite way to eat the Lemon Dill Salmon Bowls is with a simple side salad or some steamed greens for extra freshness. It feels like a complete meal that’s smart for your body but still feels special. These bowls have become a go-to for me when I want something nourishing that doesn’t take too long but still impresses with its flavor.
Key Ingredients & Substitutions
Salmon: Fresh salmon is best for flavor and texture. If unavailable, frozen works fine too—just thaw fully before cooking. You can also switch to trout or cod for a milder fish.
Lemon & Dill: Lemon brightens the dish, while dill adds that fresh, herby note. If you don’t have fresh dill, dried can work but use less because it’s stronger. Lime can be used instead of lemon for a twist.
Potatoes: Yukon gold are great for roasting because they get crispy outside and tender inside. If you prefer, swap for baby potatoes or sweet potatoes for a different flavor.
Greek Yogurt Sauce: This adds creaminess with a tang. If you want dairy-free, use coconut yogurt or a plant-based yogurt alternative.
How Can I Cook Salmon to Get a Perfect Golden Crust Without Overcooking?
Cooking salmon just right means a crisp outside but tender, moist inside. Here’s how I do it every time:
- Pat salmon dry to remove moisture—this helps it brown.
- Heat the pan and oil until very hot before adding fish.
- Place salmon skin-side down first (if skin-on) to crisp up the skin.
- Cook on medium-high heat for about 4-5 minutes without moving it; don’t flip too early.
- Flip gently and cook the other side for 3-4 minutes.
- Look for a golden crust and opaque color, but keep the center slightly pink for moistness.
- Rest a few minutes before serving; it keeps the juices inside.
Equipment You’ll Need
- Non-stick skillet – perfect for cooking salmon evenly without sticking or breaking apart.
- Baking sheet – great for roasting potatoes and asparagus in one go.
- Medium saucepan – to cook the rice with even heat and control.
- Sharp knife – makes slicing potatoes, cucumbers, and lemon easy and safe.
- Mixing bowl – handy for whisking together the lemon dill yogurt sauce.
Flavor Variations & Add-Ins
- Swap salmon for grilled shrimp to change up the protein while keeping it light and fresh.
- Add crumbled feta cheese for a salty, creamy boost that pairs well with lemon and dill.
- Include roasted cherry tomatoes for a sweet and juicy contrast to the savory salmon.
- Try fresh chopped mint or parsley in the yogurt sauce for a different herbal twist.
How to Make Lemon Dill Salmon Bowls?
Ingredients You’ll Need:
For the Salmon:
- 2 salmon fillets (about 6 oz each)
- Salt and black pepper, to taste
- 1 tsp smoked paprika
- ½ tsp garlic powder
- 1 tbsp olive oil (for cooking salmon)
For the Rice and Vegetables:
- 1 cup white rice (uncooked)
- 1 bunch asparagus, ends trimmed
- 2 medium Yukon gold potatoes, thinly sliced
- 1 tbsp olive oil (for roasting potatoes)
- Salt and pepper (for potatoes and asparagus)
- 1 small cucumber, sliced thinly
- 1 lemon, thinly sliced + extra lemon wedges for serving
- Fresh dill, chopped (for garnish)
For the Lemon Dill Yogurt Sauce:
- ½ cup Greek yogurt
- 1 tbsp fresh dill, finely chopped
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
How Much Time Will You Need?
This meal takes about 10 minutes to prepare, 20-25 minutes to cook the potatoes and asparagus in the oven, and around 8-10 minutes to cook the salmon. Including rice cooking time, plan for about 35-40 minutes total.
Step-by-Step Instructions:
1. Prepare the Rice:
Cook 1 cup of white rice following the package instructions. Once done, fluff the rice gently with a fork and keep it warm while you prepare the rest of the meal.
2. Roast the Potatoes and Prepare the Asparagus:
Preheat your oven to 400°F (200°C). Toss thinly sliced Yukon gold potatoes with 1 tbsp olive oil, some salt, pepper, and a sprinkle of fresh dill. Spread them evenly on a baking sheet. Put the potatoes in the oven and roast for about 20-25 minutes, flipping halfway through until they’re golden and tender.
About 10 minutes before the potatoes finish, toss the asparagus with a little olive oil, salt, and pepper. Add the asparagus to the baking sheet or roast separately until tender yet crisp. Alternatively, you can sauté the asparagus in a pan during this time.
3. Make the Lemon Dill Yogurt Sauce:
In a small bowl, mix together ½ cup Greek yogurt, 1 tbsp finely chopped fresh dill, 1 tsp lemon zest, 1 tbsp lemon juice, minced garlic, and a pinch of salt and pepper. Stir well and refrigerate until you’re ready to serve.
4. Cook the Salmon:
Pat dry the salmon fillets. Season both sides with salt, black pepper, smoked paprika, and garlic powder. Heat 1 tbsp olive oil in a non-stick pan over medium-high heat. Place the salmon fillets skin-side down (if they have skin). Cook for about 4-5 minutes on each side until the salmon has a golden crust and is cooked through. Remove from heat.
5. Assemble the Bowls:
Divide the cooked rice between two bowls. Arrange the roasted potatoes, asparagus, sliced cucumbers, and lemon slices evenly on top. Lay the cooked salmon fillets over the rice and vegetables.
6. Add Sauce and Garnish:
Add dollops of the chilled lemon dill yogurt sauce over the salmon and veggies. Sprinkle fresh dill over the entire bowl and serve with extra lemon wedges on the side for squeezing.
Enjoy your fresh, vibrant Lemon Dill Salmon Bowls that are full of flavor and healthy goodness!
Can I Use Frozen Salmon for This Recipe?
Yes! Just make sure to fully thaw the salmon in the refrigerator overnight before cooking. Pat it dry to remove excess moisture for a better sear.
Can I Substitute the Yukon Gold Potatoes?
Absolutely. Baby potatoes, red potatoes, or even sweet potatoes work well. Just adjust roasting time until tender and golden.
How Should I Store Leftovers?
Store any leftover salmon bowls in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet or microwave and add a little fresh lemon juice to bring back brightness.
Can I Make the Lemon Dill Sauce Ahead of Time?
Yes, the sauce can be made a day ahead and kept refrigerated. Give it a quick stir before serving to recombine the flavors.