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Salmon Broccoli Rice Bowl
Spicy Smashed Salmon Broccoli Rice Bowls are a quick, protein-packed dinner made with roasted salmon, broccoli, rice, and a creamy spicy sauce.
Ingredients
- 4 5-ounce salmon fillets (skinless)
- 1 ½ tablespoons extra virgin olive oil
- ¾ teaspoon kosher salt
- ⅛ teaspoon fresh cracked black pepper
- 1 tablespoon minced garlic
- 12 ounce bag broccoli florets
- 1 large lemon (halved sliced into 4 rounds, the other half for the mayo)
Garlic-Sriracha Mayo:
- ⅓ cup light mayonnaise
- 1 tablespoon sriracha
- 1 garlic clove (minced )
For Serving:
- 2 cups cooked jasmine rice
- black and white sesame seeds (for garnish)
Instructions
- Preheat the oven to 400°F, and adjust the oven rack to the middle position. Line a large sheet pan with parchment paper.
- In a small bowl combine the oil with garlic, salt and pepper and stir to mix. Combine sriracha mayo ingredients with remaining ½ teaspoon lemon juice.
- Add salmon filets to one side of the sheet pan, and the broccoli on the other side. Toss 1 tablespoon of the garlic oil with the broccoli, and brush the remaining on the salmon. Top each filet off with a lemon round.
- Bake at 400° for 15 minutes until the salmon is cooked through and the broccoli is crisp, tender.
- Add ½ cup cooked rice to each bowl. Top off with a filet of salmon and a heaping ¾ cup steamed broccoli florets. Using the back of a fork, smash/flake the salmon into the rice.
- Drizzle the sriracha mayo over the bowls and garnish with black and white sesame seeds.
Nutrition
Serving: 1bowl, Calories: 448.5kcal, Carbohydrates: 32g, Protein: 33g, Fat: 19.5g, Saturated Fat: 3g, Cholesterol: 81mg, Sodium: 534mg, Fiber: 4g, Sugar: 3g
- WW Points: 7