Lemon Salmon and Zucchini Rice Bowls

Wash your hands and heat the oven to 425°F, with racks in the upper and lower thirds. Rinse the zucchini and lemons under running water, scrubbing their skins with a clean produce brush, then dry. Rinse and dry the spinach unless labeled prewashed. Remove any damaged areas. Cut the zucchini into 1/2-inch-thick half-moons and roughly chop the spinach. Finely grate 2 teaspoons lemon zest, avoiding the white pith, and squeeze 3 tablespoons juice. Set the zest and juice aside separately.

Combine the brown rice, 2 1/2 cups water, and 1/2 teaspoon salt in the saucepan. Bring to a boil, cover, and reduce the heat to low. Simmer gently for 40–50 minutes, until the rice is tender and the water has been absorbed.

About 25 minutes into the rice’s simmering time, toss the zucchini on the baking sheet with 2 tablespoons olive oil, 1/2 teaspoon oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread in a single layer and roast on the upper rack for 15 minutes.

Meanwhile, pat the salmon dry with paper towels and place it skin-side down, if skin-on, in the baking dish. Rub the tops with 1 tablespoon olive oil, all 2 teaspoons lemon zest, 1 teaspoon oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Wash your hands and clean any surfaces and utensils that touched the raw fish.

When the rice is tender, remove the saucepan from the heat. Immediately fold in the chopped spinach and remaining 1 tablespoon olive oil. Cover for 5 minutes, then fluff with a fork; the spinach should be wilted throughout. Keep covered until ready to assemble.

Divide the spinach rice evenly among four bowls, then add equal portions of zucchini and one salmon fillet to each. Divide all 3 tablespoons reserved lemon juice among the four bowls, drizzling 2 1/4 teaspoons over each serving. Serve promptly.