Yield: 4 servings (1 point per serving for purple, 4 points per serving for blue and 6 points per serving for green)
Preheat a non stick pan on medium-high heat.
With salmon skin side down spray the salmon with olive oil spray, pepper and salt.
Add the salmon to the pan skin side up and cook for four minutes. Reduce the heat to medium, flip the salmon and cook 3-4 minutes or until it's fully cooked.
In a small bowl add all of he ingredients for the lemon dill sauce and whisk together.
Assemble the bowls by adding 1/2 cup of rice to each, cucumber slices, carrots, red onion, one piece of salmon to each and topping it with the lemon dill sauce.