Instructions
Step 1. Pat the salmon fillets dry with paper towels and season both sides with paprika, garlic powder, salt, and black pepper.
Step 2. Heat the olive oil in a large skillet over medium-high heat.
Step 3. Cook the salmon for 4–5 minutes per side, or until golden brown and cooked through. Remove from the skillet and allow to rest for 3 minutes.
Step 4. In a small bowl, whisk together the mayonnaise, Greek yogurt, lemon juice, parsley, green onions, garlic, salt, and black pepper until smooth.
Step 5. Prepare the rice according to package directions if not already cooked.
Step 6. Divide the warm rice among serving bowls.
Step 7. Arrange the cucumber slices and cherry tomatoes around the rice.
Step 8. Add the avocado to the bowl, either sliced or lightly mashed.
Step 9. Place a salmon fillet on top of the rice.
Step 10. Spoon the creamy herb sauce generously over the salmon.
Step 11. Garnish with sliced green onions and chopped parsley.
Step 12. Serve immediately and enjoy.
Storage and Reheating Tips
Store the salmon, rice, vegetables, avocado, and sauce separately in airtight containers in the refrigerator for up to 3 days.
Avocado is best prepared fresh before serving to maintain its color and texture.
Reheat the salmon and rice gently in the microwave or in a covered skillet over low heat.
Keep the creamy sauce refrigerated and add it after reheating the salmon.
For meal prep, assemble the bowls without the sauce and avocado, then add them just before serving.
A squeeze of fresh lemon juice before serving leftovers helps brighten the flavors.
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