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Fresh salmon and vegetable rice bowl with cucumber, cherry tomatoes, and avocado.

Salmon Bowls

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 8 servings
Calories 385 kcal

Ingredients
  

  • 4 salmon fillets 6 ounces each
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 cups brown rice cooked
  • 1 avocado sliced
  • 1 cup cherry tomatoes halved
  • 1 cucumber sliced
  • 1/2 cup red onion thinly sliced
  • 1/4 cup soy sauce
  • 1 tablespoon honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon garlic minced
  • 1 teaspoon ginger grated
  • 1 tablespoon sesame seeds
  • 1/4 cup cilantro chopped

Instructions
 

  • Preheat oven to 375°F.
  • Place salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
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  • Bake salmon for 12-15 minutes or until it flakes easily with a fork.
  • In a small bowl, whisk together soy sauce, honey, rice vinegar, minced garlic, and grated ginger to create a simple glaze.
    Soy sauce marinade with garlic and ginger in a glass bowl on marble surface, Asian cooking ingredient.
  • Once salmon is cooked, brush the glaze over each fillet.
    Salted salmon fillets on baking sheet, seasoned with black pepper and drizzled with olive oil.
  • To assemble the bowls, divide the cooked brown rice among four bowls.
  • Top rice with baked salmon, avocado slices, cherry tomatoes, cucumber, and red onion.
  • Sprinkle sesame seeds and chopped cilantro over each bowl.
  • Serve immediately and enjoy!
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Nutrition

Calories: 385kcalCarbohydrates: 44gProtein: 23gFat: 13gSaturated Fat: 2gSodium: 450mgFiber: 4g
Keyword rice bowl, salmon, salmon bowls
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