Ingredients

The following ingredients have 4 Servings
  • 1/2 cup mayo
  • juice of 1/2 lemon
  • 2-3 tablespoons chopped fresh dill
  • salt and pepper (to taste)
  • 1/4 medium red onion (diced)
  • 1/2 medium bell pepper (any color works) (diced)
  • 1/2 cup diced cucumber
  • 4 medium diced tomatoes
  • 2-3 cups diced fresh pineapple*
  • 1/4 cup chopped cilantro
  • 1 clove minced garlic
  • juice of one lime
  • 1/2 teaspoon salt
  • 4 (5 oz.) skin-on wild-caught salmon fillets
  • olive or avocado oil
  • lemon pepper seasoning
  • 2 cups jasmine rice
  • 2 cups water
  • 1 (14 oz.) can full fat coconut milk
  • 1 tablespoon sugar
  • 1 teaspoon salt

Instruction

  • To make the dill sauce, combine all ingredients in a bowl. Cover and store in the refrigerator until you're ready to assemble bowls.
  • To make the pineapple salsa, combine all ingredients in a bowl. Cover and store in the refrigerator until you're ready to assemble bowls.
  • Preheat oven to 400ºF. Place salmon, skin side down, on a baking pan lined with parchment paper. On the flesh side of the salmon, rub with oil and season generously with lemon pepper seasoning. Bake for 15 minutes or just until the salmon starts to flake. Don’t overcook.
  • While salmon is cooking, make the rice. Bring rice ingredients to a boil, then cover and turn to low heat for 15 minutes. Once cooked, keep the lid on and remove from heat. Let rice stand for 10 minutes, then fluff with fork.
  • Assemble your salmon bowl by placing a serving of rice in your bowl. Top it with pineapple salsa. Place your salmon on top or to the side. Drizzle the sauce over the top and garnish with fresh dill and a lemon wedge.