Try these salmon rice bowls for a fresh, flavorful meal that’s ready in just 30 minutes. Packed with protein, whole grains, healthy fats, and crisp vegetables, they’re an easy way to enjoy a balanced meal with the perfect blend of sweet, savory, and tangy flavors.

Serves: 4

Total time: 30 minutes

INGREDIENTS

Honey Glazed Salmon

  • 4 4–6-ounce skinless salmon filets (cut into cubes)
  • 2 tbsps. avocado oil
  • 3 tbsps. honey
  • 1 tbsp soy sauce (or tamari)
  • 1 tbsp sriracha

Salmon Bowls

  • 2 cups cooked brown rice
  • 1 medium avocado (cubed)
  • 1 cup diced cucumber
  • 1 tbsp olive oil
  • 1/2 cup finely chopped cilantro
  • 1 tbsp fresh lime juice
  • 2 teaspoons honey

Paprika Mayo Sauce

  • 1/3 cup light mayo
  • 1 tbsp lime juice
  • 1/2 teaspoon paprika (smoked or regular)
  • 1/4 teaspoon cumin
  • 1 teaspoon honey

PREPARATION

  1. Preheat the oven to 425 degrees F. Toss the cubed salmon with avocado oil, honey, soy sauce (or tamari), and sriracha.
  2. Add in a single layer to a baking sheet and roast for 10 minutes. Then switch the oven to broil and broil for 2-3 minutes to crisp it up.
  3. Meanwhile, whisk together all ingredients for the sauce and set aside.
  4. Combine the avocado, cucumber, olive oil, cilantro, lime juice, and honey. Toss to combine.
  5. When the salmon is done, assemble your bowls with a base of rice, then layer on the salmon and cucumber salad, and drizzle with the paprika mayo sauce. Enjoy!

NUTRITIONAL INFORMATION

Serving Size: ¼ of recipe

Calories: 643

Protein: 38 g

Carbs: 48 g

Fiber: 6 g

Fat: 5 g

Source: modified from Jar of Lemons at jaroflemons.com