Salmon and Brown Rice Bowl
Enjoy a delicious bowl of flaked baked salmon over a bed of brown rice, paired with refreshing cucumber and nutrient-rich edamame.
15 min
Prep
25 min
Cook
4
Serves
580
Calories
Macros · per serving
38g protein
62g carbs
22g fat
Ingredients
For 4 servings
- 800 g salmon fillet
- 2 cups brown rice
- 1 cucumber
- 1 cup edamame
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp olive oil
- salt — to taste
- black pepper — to taste
- 1 lemon
- 2 green onion
Instructions
- 1
Preheat oven to 200°C (390°F).
- 2
Cook the brown rice according to package instructions and set aside.
- 3
Place salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and black pepper.
- 4
Bake the salmon in the oven for 15-20 minutes or until it flakes easily with a fork.
- 5
While the salmon is baking, bring a pot of water to a boil and blanch the edamame for 3-4 minutes until tender. Drain and set aside.
- 6
Slice the cucumber into thin rounds and chop the green onions.
- 7
Once the salmon is cooked, use a fork to flake it into bite-sized pieces.
- 8
In a small bowl, mix soy sauce and sesame oil.
- 9
Assemble the bowls by dividing the cooked brown rice evenly, then top with flaked salmon, cucumber slices, edamame, and sliced green onions.
- 10
Drizzle with the soy sauce mixture and a squeeze of fresh lemon juice before serving.
Cook it this week.
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