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–+ servings
Maya

Salmon and Rice Bowl: Easy Recipe for Crispy Delight

A delicious and easy recipe for a crispy salmon and rice bowl, topped with steamed broccoli and a flavorful sauce.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked jasmine rice
  • 1 pound salmon fillet skin on
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 cup steamed broccoli florets
  • 1/4 cup sliced green onions
  • 1 tablespoon sesame seeds

Method
 

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Pat the salmon fillet dry with paper towels. Place it skin-side down on the prepared baking sheet.
  3. Drizzle the olive oil over the salmon and season with salt, black pepper, garlic powder, and paprika.
  4. In a small bowl, mix the soy sauce and honey. Brush this mixture over the salmon.
  5. Bake the salmon in the preheated oven for 12-15 minutes, or until the salmon flakes easily with a fork and is crispy on the edges.
  6. While the salmon is baking, prepare the bowls by dividing the cooked jasmine rice among four bowls.
  7. Top each bowl of rice with steamed broccoli, a piece of crispy salmon, sliced green onions, and a sprinkle of sesame seeds.
  8. Drizzle any remaining sauce from the baking sheet over the bowls before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 45gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 70mgSodium: 600mgFiber: 2gSugar: 8g

Notes

  • For a spicier kick, add a drizzle of sriracha or a sprinkle of red pepper flakes on top of the salmon before baking.
  • You can also substitute the salmon with skinless chicken breast or tofu for a different protein option.

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