Description
This salmon bowl is a fresh, nourishing meal with flaky salmon, brown rice, crisp vegetables, avocado, and a creamy lemon sauce. Perfect for easy weeknight dinners, meal prep, or healthy lunch bowls.
Ingredients
2 salmon fillets (about 4 to 5 oz each)
2 cups cooked brown rice
1 cup shredded red cabbage
1 cup cucumber, thinly sliced
1 cup carrots, shredded or julienned
1 cup shelled edamame
1 avocado, sliced
2 green onions, sliced
1 tablespoon olive oil
1 teaspoon paprika
Salt and black pepper, to taste
1 tablespoon sesame seeds
1 lemon, cut into wedges
For the creamy sauce:
1/2 cup plain Greek yogurt
1 tablespoon lemon juice
1 small garlic clove, minced
1 tablespoon olive oil
Salt and black pepper, to taste
1 to 2 tablespoons water, as needed
Instructions
Preheat oven to 400°F (200°C).
Place salmon fillets on a lined baking sheet and drizzle with olive oil.
Season salmon with paprika, salt, and black pepper.
Bake for 10 to 14 minutes, until the salmon flakes easily with a fork.
While the salmon cooks, prepare the vegetables and warm the cooked brown rice.
Make the sauce by whisking Greek yogurt, lemon juice, garlic, olive oil, salt, pepper, and a little water until smooth and drizzleable.
Divide the rice between serving bowls.
Top with shredded cabbage, cucumber, carrots, edamame, and avocado.
Add the baked salmon on top of each bowl.
Drizzle with the creamy lemon sauce.
Finish with green onions, sesame seeds, and lemon wedges before serving.
Notes
Swap brown rice for quinoa, cauliflower rice, or mixed greens.
Use pan-seared salmon instead of baked salmon if preferred.
For an Asian-style version, use a soy-ginger dressing instead of the yogurt sauce.
Store components separately for meal prep and assemble just before serving.
Add pickled onions, chili flakes, or extra avocado for more flavor and texture.