Oven-Baked Salmon Rice Bowl with Cucumber Salad

Preheat the oven to 200°C (400°F).

Line a baking sheet with parchment paper. Place the salmon fillets on the sheet.

Drizzle salmon with olive oil, and sprinkle salt, black pepper, and paprika evenly.

Bake salmon in the preheated oven for 18-20 minutes, until just cooked through and flaky.

While the salmon bakes, rinse the brown rice well. Add rice, water, and salt to a saucepan. Bring to a boil, cover, reduce to low, and simmer for 20-22 minutes, until all the water is absorbed. Fluff with a fork.

For the cucumber salad: In a bowl, combine sliced cucumber and red onion. Add rice vinegar, olive oil, salt, sugar, and black pepper. Toss well and let sit for at least 10 minutes for flavors to develop.

For the yoghurt dressing: In a small bowl, stir together Greek yoghurt, lemon juice, olive oil, minced garlic, salt, and black pepper. Mix until creamy and smooth.

To assemble: Divide the brown rice between two bowls. Top each with a salmon fillet. Spoon cucumber salad alongside. Drizzle with yoghurt dressing. Serve.