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@linh.mai.vu.linh:

vủ linh dưa 67
vủ linh dưa 67
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Region: VN
Friday 16 October 2026 06:41:39 GMT
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linh.mai.vu.linh
vủ linh dưa 67 :
có luôn ný oi
2026-10-16 07:11:04
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kietle1993
kiệt lê phú quốc :
có cách nào gửi qua phú quốc ko ný 😂😂😂
2026-10-16 07:00:21
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Add these Greek Salmon Rice Bowls to your menu this week— they don’t disappoint!!! Easy recipe with all the Mediterranean flavor!! Full recipe at: https://lemonsandzest.com/greek-salmon-rice-bowls/ For the Salmon: ▢ 4 salmon fillets approx. 4 oz. fillets ▢ ¼ c olive oil ▢ 1½ T lemon juice ▢ 1 teaspoon oregano ▢ 2 garlic cloves minced ▢ ½ teaspoon pepper ▢ ½ teaspoon sea salt ▢ 2 teaspoon fresh dill* (see notes) chopped For the Rice Bowls: ▢ 2 - 3 c rice ▢ 2 c cucumber, sliced ▢ 1 c cherry or grape tomatoes halved ▢ ¼ c red onion thinly sliced ▢ 1 c kalamata olives ▢ ½ c feta crumbles more as desired ▢ ½ c tzatziki For the Salmon: Preheat the oven to 400°F. Whisk together olive oil, lemon juice, dill*, oregano, garlic, salt and pepper. Line a baking sheet with parchment paper and arrange the salmon. Pat salmon dry. Reserve half of the marinade, and brush the other half over the salmon fillets generously. You can allow the salmon to marinate for up to 30 minutes in the refrigerator if desired. Bake the salmon for about 15 minutes or until opaque and flakes easily with a fork. This time will vary if your salmon is very thick or very thin. Internal temperature should reach 145°F. For the Rice Bowls: While the salmon is cooking, slice the cucumber, onion and tomatoes and toss them with reserved marinade. Prepare rice and prep other ingredients. Divide the cooked rice evenly into 4 bowls, add salmon on top. Divide the toppings evenly across the bowls or arrange on table for everyone to add as desired. Serve with fresh pita bread. Enjoy!
Add these Greek Salmon Rice Bowls to your menu this week— they don’t disappoint!!! Easy recipe with all the Mediterranean flavor!! Full recipe at: https://lemonsandzest.com/greek-salmon-rice-bowls/ For the Salmon: ▢ 4 salmon fillets approx. 4 oz. fillets ▢ ¼ c olive oil ▢ 1½ T lemon juice ▢ 1 teaspoon oregano ▢ 2 garlic cloves minced ▢ ½ teaspoon pepper ▢ ½ teaspoon sea salt ▢ 2 teaspoon fresh dill* (see notes) chopped For the Rice Bowls: ▢ 2 - 3 c rice ▢ 2 c cucumber, sliced ▢ 1 c cherry or grape tomatoes halved ▢ ¼ c red onion thinly sliced ▢ 1 c kalamata olives ▢ ½ c feta crumbles more as desired ▢ ½ c tzatziki For the Salmon: Preheat the oven to 400°F. Whisk together olive oil, lemon juice, dill*, oregano, garlic, salt and pepper. Line a baking sheet with parchment paper and arrange the salmon. Pat salmon dry. Reserve half of the marinade, and brush the other half over the salmon fillets generously. You can allow the salmon to marinate for up to 30 minutes in the refrigerator if desired. Bake the salmon for about 15 minutes or until opaque and flakes easily with a fork. This time will vary if your salmon is very thick or very thin. Internal temperature should reach 145°F. For the Rice Bowls: While the salmon is cooking, slice the cucumber, onion and tomatoes and toss them with reserved marinade. Prepare rice and prep other ingredients. Divide the cooked rice evenly into 4 bowls, add salmon on top. Divide the toppings evenly across the bowls or arrange on table for everyone to add as desired. Serve with fresh pita bread. Enjoy!
Cùng @SHISEIDO hôm nay ❤️ #domylinh #shiseido #ShiseidoVN #VitalPerfection
Cùng @SHISEIDO hôm nay ❤️ #domylinh #shiseido #ShiseidoVN #VitalPerfection

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