Warm Winter Salmon Bowl with Lemon-Herb Marinated Salmon
Declan Chapin
2
15 minutes
15 minutes
These recipes were created from our passion for seafood, using Premier Catch’s tasty, wild-caughtAlaskan Sockeye Salmon. We love to share them with our friends and family. From our kitchen to yours, here’s one of our favorites!
Ingredients
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2 x 8oz Wild Alaska Sockeye Salmon
feta cheese
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2 small carrots, cut into 2-inch pieces
1 small delicata squash, sliced into half-inch half-moons, with seeds scooped out
1 cup green cabbage, cut into 2-inch pieces
1 small red onion, cut into 2-inch pieces
2 tbsp olive oil
salt & pepper
4 cups spinach
1 cup brown rice
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¼ cup olive oil
2 tsp lemon juice
zest of 1 lemon
1 tablespoon finely minced shallot
1 tsp chopped rosemary leaves
1 tsp chopped thyme leaves
1 tsp chopped parsley
salt & pepper
Directions
Preheat oven to 475 degrees.
Thaw salmon filets.
In a small bowl, make the herb marinade by mixing all the ingredients together. Use half to marinate your salmon at least 10 minutes before cooking. Toss the chopped vegetables in the other half and season with salt and pepper.
Season the marinated salmon with salt and pepper, and roast it with the vegetables on a sheet pan for 8-10 minutes.
Heat the olive oil in a sauté pan and lightly sauté the spinach with salt and pepper.
To assemble the bowl, start with a base of rice and add the spinach, vegetables, and salmon.
Top with feta cheese and additional lemon juice if desired.
More Seafood Recipes
Check out our full collection of seafood recipes featuring salmon, halibut, scallops, crab, shrimp and more by visiting the Premier Catch Kitchen! We are your one-stop-shop for wild, sustainable seafood and the recipes to go with it.
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