🛒Ingredients
- 2 salmon fillets (about 6 oz each)
- 1 tablespoon olive oil
- 1 teaspoon lemon zest
- Salt and pepper to taste
- 2 cups cooked brown rice
- 1 cup baby spinach
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/2 cucumber, sliced
- 1 avocado, sliced
- 2 tablespoons toasted sesame seeds
- 2 tablespoons chopped fresh cilantro
- For the dressing:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
🔧Kitchen Tools Needed
- Baking sheet
- Parchment paper
- Small whisk
- Small bowl
- Knife
- Cutting board
📝Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
Place the salmon fillets on the baking sheet. Drizzle with olive oil, and sprinkle with lemon zest, salt, and pepper.
- 3
Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
- 4
While the salmon is baking, prepare the dressing by whisking together soy sauce, rice vinegar, sesame oil, honey, minced garlic, and grated ginger in a small bowl.
- 5
Assemble the bowls by dividing the cooked brown rice, baby spinach, cherry tomatoes, red onion, cucumber, and avocado among two bowls.
- 6
Once the salmon is cooked, place a fillet on top of each bowl.
- 7
Drizzle the dressing over the top, and sprinkle with toasted sesame seeds and chopped cilantro.
- 8
Serve immediately and enjoy your healthy salmon bowl!
🥗Nutrition Information
⚡Calories per serving: 550
🏷️Recipe Tags
❓Frequently Asked Questions
Can I use a different type of fish?
Yes, you can substitute salmon with other fish like trout or cod, but the cooking time may vary slightly.
How can I make this dish vegan?
To make this dish vegan, replace the salmon with grilled tofu or tempeh and use maple syrup instead of honey in the dressing.
