Ingredients
Scale
- 2 fresh salmon fillets (about 6 oz each)
- 1 cup cooked brown rice or quinoa
- 1 cup chopped crisp vegetables (e.g., cucumbers, bell peppers, snap peas)
- 1 ripe avocado, sliced
- 2 tbsp soy sauce (low-sodium preferred)
- 1 tsp sesame oil
- 2 green onions, finely chopped
- 1 tbsp toasted sesame seeds
Instructions
- Cook the brown rice or quinoa according to package instructions until fluffy.
- Preheat your oven to 400°F (200°C). Place salmon fillets skin-side down on a foil-lined baking sheet; season with salt and pepper.
- Bake the salmon for 12-15 minutes, until it flakes easily with a fork.
- While the salmon bakes, chop your chosen vegetables into bite-sized pieces.
- In individual serving bowls, layer cooked grains at the bottom, followed by chopped veggies and baked salmon.
- Drizzle soy sauce and sesame oil over each bowl. Garnish with sliced avocado, green onions, and sesame seeds before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 bowl (approximately 450g)
- Calories: 520
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 8g
- Protein: 32g
- Cholesterol: 75mg