Name: Paprika salmon and Greek salad bowl recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1
Ingredients: 4 Skin On Salmon Portions; 36.40 gm olive oil; 5.00 gm smoked paprika; 1 tsp dried oregano; 40.00 ml finely chopped mint; 250g pkt microwavable brown rice; 350g cherry tomatoes, coarsely chopped; 2 Lebanese cucumbers, chopped; 175g pkt Mini Vine Capsicums, seeded, thinly sliced; 80g olive; 1 red onion, thinly sliced; 100g fetta, crumbled; 1 lemon, rind finely grated, juiced; 60ml olive oil

Paprika salmon and Greek salad bowl recipe

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Prep Time:
15 minutes

Cook Time:
10 minutes

Total Time:
25 minutes

"Delectable crispy-skin salmon infused with paprika, oregano, and mint, served on fluffy brown rice for a comforting and flavorful meal."

Ingredients:

4 Skin On Salmon Portions
5.00 gm smoked paprika
1 tsp dried oregano
40.00 ml finely chopped mint
250g pkt microwavable brown rice
350g cherry tomatoes, coarsely chopped
2 Lebanese cucumbers, chopped
175g pkt Mini Vine Capsicums, seeded, thinly sliced
80g olive
1 red onion, thinly sliced
100g fetta, crumbled
1 lemon, rind finely grated, juiced
60ml olive oil

Instructions:

Mix together the salmon, oil, paprika, oregano, and half of the mint in a large bowl. Season with salt and pepper to taste.
Preheat a large frying pan over medium-high heat. Sear the salmon for 2-3 minutes on each side for a perfect medium cook, or adjust to your preferred doneness. Place the cooked salmon on a plate, cover with foil, and let it rest for 5 minutes.
1. Cook rice according to packet instructions, then portion it into serving bowls. Place the salmon on top. In a large bowl, mix tomato, cucumber, capsicum, olives, onion, feta, and the remaining mint. Spoon the salad onto the bowls. Finish with a drizzle of lemon juice, extra oil, and a sprinkle of lemon rind.

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