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 creamy avocado.
Let’s talk about this heart-healthy dinner recipe you’ll want to make time and time again — Teriyaki Salmon Bowls with roasted broccoli, freshly grated carrots, red cabbage and creamy avocado.
The salmon and broccoli are roasted together on one sheet pan for easy clean-up. <— If you line the pan with parchment, there’s almost no clean-up involved!
And if you marinate the salmon and make your rice ahead of time, the dish comes together in about 20 minutes! Perfect for weekdays when you need to get dinner on the table fast.
I’ve provided a quick homemade teriyaki sauce, but whenever I don’t have time to make my own I just buy the San-J gluten-free teriyaki stir-fry and marinade sauce. It tastes really good and saves a bit of time!
I love the combo of flavors here — from the sweet and savory teriyaki salmon to the crunchy fresh veggies with the roasted broccoli and creamy avocado. This meal is really simple but tastes like something you could order at a restaurant. I hope you enjoy these bowls as much as we do!Print
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
- 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