Whole-Food Grilled Salmon and Rice Bowl

Combine the brown rice and water in a medium saucepan. Bring to a boil, then cover, reduce heat to low, and simmer for 35 to 40 minutes until tender and water is absorbed. Remove from heat and let steam covered for 10 minutes.

Preheat your oven to 400°F (200°C). Place the zucchini, bell peppers, and red onion on a large baking sheet. Drizzle with 2 tablespoons of olive oil, and season with half of the salt and black pepper. Toss to coat evenly.

Roast the vegetables in the preheated oven for 20 to 25 minutes, stirring halfway through, until tender and lightly browned.

While the vegetables roast, prepare the dressing. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, fresh lemon juice, minced garlic, and the remaining salt and pepper.

Heat a grill pan or outdoor grill over medium-high heat and lightly oil the grates. Season the salmon fillets with a pinch of salt and pepper.

Place the salmon fillets skin-side down on the grill. Cook for 4 to 5 minutes without moving, then gently flip and cook for another 3 to 4 minutes until the fish flakes easily with a fork.

Assemble the bowls by dividing the cooked brown rice among four bowls. Top each with a portion of the roasted vegetables and a grilled salmon fillet.

Drizzle the lemon-olive oil dressing evenly over each bowl just before serving.