CryoCove Recipe

Wild Rice Salmon Bowl

Name: Wild Rice Salmon Bowl
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 2 servings
Ingredients: 8 oz salmon fillet; 1 cup cooked wild rice; 1 bunch asparagus, trimmed; 1/4 red onion, thinly sliced; 2 tbsp Greek yogurt; 1 tbsp fresh dill; 1 tbsp olive oil; 1 tbsp lemon juice; 1 tbsp apple cider vinegar

Omega-3-rich baked salmon over wild rice with roasted asparagus, pickled onions, and a lemon-dill sauce.

Prep

10m

Cook

25m

Total

35m

Servings

Calories

510

Macro Breakdown

Protein36g (35%)

Carbs46g (45%)

Fat20g (20%)

Diet

omnivorepescatariangluten-free

Goal

longevityrecovery

Pillar Benefits

FoodSleepCold

Ingredients

8 oz salmon fillet
1 cup cooked wild rice
1 bunch asparagus, trimmed
1/4 red onion, thinly sliced
2 tbsp Greek yogurt
1 tbsp fresh dill
1 tbsp olive oil
1 tbsp lemon juice
1 tbsp apple cider vinegar

Instructions

1
Quick-pickle red onion in apple cider vinegar for 15 minutes.
2
Bake salmon at 400°F for 12-14 minutes until flaky.
3
Roast asparagus with olive oil at 400°F for 10 minutes.
4
Mix Greek yogurt with dill and lemon juice for the sauce.
5
Build bowls: wild rice, flaked salmon, asparagus, and pickled onions. Drizzle with dill sauce.

Tips

*Wild rice takes 45-50 minutes to cook — batch cook it on weekends.
*Pickled onions keep in the fridge for up to 2 weeks and go with everything.

Frequently Asked Questions

How many calories are in Wild Rice Salmon Bowl?

Wild Rice Salmon Bowl has 510 calories per serving with 36g of protein. It's a great option for a healthy lunch meal.

How long does it take to make Wild Rice Salmon Bowl?

This recipe takes 10 minutes of prep and 25 minutes of cooking, for a total of 35 minutes from start to finish.

Is Wild Rice Salmon Bowl suitable for special diets?

Yes, this recipe is compatible with the following diets: omnivore, pescatarian, gluten-free. Check the full ingredient list to confirm it meets your specific needs.

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Instructions

Quick-pickle red onion in apple cider vinegar for 15 minutes.

Bake salmon at 400°F for 12-14 minutes until flaky.

Roast asparagus with olive oil at 400°F for 10 minutes.

Mix Greek yogurt with dill and lemon juice for the sauce.

Build bowls: wild rice, flaked salmon, asparagus, and pickled onions. Drizzle with dill sauce.