These Teriyaki Salmon Bowls come together quickly for a healthy and delicious weeknight meal. Bake the salmon and broccoli together, then serve in a bowl with rice, veggies and avocado.
- 1/3 cup teriyaki sauce (use recipe below or San-J Teriyaki)
- 2 (4-ounce) salmon fillets
- 3 cups chopped broccoli florets
- 1/2 Tablespoon avocado or melted coconut oil
- 1 cup cooked white or brown rice
- 1 cup shredded red cabbage
- 1/2 cup shredded carrots
- 1/2 bunch green onions, chopped
- 1/2 avocado, quartered and sliced
- 1 lime, quartered
- sesame seeds or gomasio (optional)
Homemade Teriyaki Sauce
- 1 Tablespoon avocado oil
- ¼ cup low sodium tamari (or soy sauce)
- ½ Tablespoon maple syrup
- 2 gloves of garlic, minced
- 1 teaspoon apple cider vinegar
- ½ teaspoon fresh ginger, grated or minced
- Make homemade teriyaki sauce (if using) by whisking together all ingredients in a small bowl.
- In a shallow baking dish, pour 1/4 cup of the teriyaki sauce over salmon fillets and use a spoon to make sure each piece is coated. Allow to marinate in the refrigerator for at least 30 minutes, but up to four hours. Meanwhile toss chopped broccoli with oil and a bit of sea salt.
- Preheat oven to 425ºF and lightly grease a baking sheet.
- Place marinated salmon fillets (skin side down) on one half of the prepared baking sheet and add broccoli to the other half.
- Bake until the salmon is cooked through and flakes easily and broccoli is roasted, about 15-20 minutes. Cook or reheat rice while the salmon and broccoli are baking.
- Grab two bowls, add rice and top each with a fillet of salmon, cabbage, carrots, green onions, avocado, a squeeze of lime and a drizzle of remaining teriyaki sauce. Top each salmon filet with a sprinkle of sesame seeds, if using. Serve immediately.
- Serving Size: 1 bowl
- Calories: 539
- Sugar: 12g
- Fat: 23g
- Carbohydrates: 56g
- Fiber: 10g
- Protein: 35g