Description
A deliciously easy Teriyaki Salmon Bowl packed with savory-sweet flavor, colorful veggies, and wholesome grains. Perfect for busy weeknights or prepping ahead for satisfying, nutritious meals.
Ingredients
Scale
- 4 salmon fillets (about 6 oz each); chicken or tofu can be used instead
- 1 cup teriyaki sauce; homemade or store-bought
- 2 cups cooked brown rice; or quinoa for a gluten-free alternative
- 2 cups steamed broccoli; snap peas or bok choy also work well
- 1 red bell pepper, sliced; any bell pepper color is fine
- ½ cup shredded carrots; pre-shredded is convenient
- 1 tablespoon sesame seeds; or substitute with chopped nuts
- Chopped green onions, for garnish
Instructions
- Preheat oven to 400°F (200°C). Place salmon fillets on a lined baking sheet and brush generously with teriyaki sauce. Bake for 12–15 minutes or until salmon flakes easily with a fork.
- While salmon bakes, cook brown rice as directed on package. If using leftovers, just reheat.
- Steam broccoli and bell pepper slices for 5–7 minutes until tender-crisp.
- Once salmon is done, build bowls with a layer of rice, then veggies, then salmon. Drizzle extra teriyaki sauce on top.
- Finish with shredded carrots, sesame seeds, and green onions. Serve and enjoy!
Notes
For maximum flavor, marinate the salmon in teriyaki sauce for 30 minutes before baking. Avocado or cilantro makes a great topping. Great for meal prep, store ingredients separately and assemble when ready to eat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 500
- Sugar: 9g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 38g
- Cholesterol: 75mg
Keywords: teriyaki, salmon, rice bowl, healthy, easy dinner