Spring Power Bowls

Spring Power Bowls



  1. Cook rice according to package directions.
  2. Preheat oven to 350 degrees.
  3. Toss carrots in a little olive oil and sprinkle with salt and pepper to taste.
  4. Place in a baking dish and bake for 10-15 minutes or until just barley fork tender.
  5. Add asparagus and peas and toss to coat with the olive oil. You may need to add a bit more oil.
  6. Bake until all vegetables are tender (10-15 more minutes).
  7. Brush the salmon fillets with olive oil and sprinkle with salt and pepper to taste.
  8. Bake in a separate baking dish for about 30 minutes or until salmon flakes easily with a fork. Baking time will vary depending on the thickness or your fillets, so watch them carefully.
  9. You don't really have to worry about getting these all ready at exactly the same time because they are just as good room temperature as they are warm.
  10. Stir together yogurt, dill weed, 1/4 teaspoon salt, mustard, and milk.
  11. To assemble, place rice in the bottom of a bowl, arrange strawberries and vegetables around the edges, place salmon over the rice in the center, and top with yogurt mixture.

Courses Entree

Recipe by From Calculu∫ to Cupcake∫ at