15-Minute Salmon Rice Bowl

brown rice

🥗Healthier: quinoa

💰Cheaper: white rice

Quinoa is higher in protein and fiber, while white rice is often less expensive.

salmon fillets

🥗Healthier: trout

💰Cheaper: canned salmon

Trout is a similar fish with a lower price point, while canned salmon offers convenience.

avocado

🥗Healthier: mashed avocado

💰Cheaper: guacamole

Guacamole can be a more affordable way to enjoy avocado flavor.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos offers a lower sodium option.

Season the salmon fillet with salt, black pepper, and dried basil.

Heat a non-stick pan over medium-high heat and add coconut oil.

Once the pan is hot, place the salmon in the pan carefully to avoid breaking it.

Transfer the salmon to the oven at 350 degrees Fahrenheit for about 5-6 minutes until cooked through.

Microwave the pouch of microwaveable rice according to package instructions.

In the same pan, add toasted sesame oil and the cooked rice, stirring to combine.

Add 1 to 1.5 cups of washed baby spinach to the rice and stir until it starts to wilt.

Add 0.5 to 1 cup of frozen peas to the pan and cover to steam and cook faster.

Chop two scallions for garnish while the spinach and peas are cooking.

Add soy sauce to taste (about half a teaspoon) to the rice mixture and toss everything together.

Once the salmon is done, plate the rice in a bowl and place the salmon on top or break it into bite-sized pieces and add it on top of the rice.

Optionally, drizzle Kewpie mayonnaise and sriracha over the salmon and rice for added flavor.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens