Description
A fast, healthy dinner featuring baked salmon, rice, and fresh vegetables, all drizzled with sweet chili sauce.
Ingredients
Scale
- 2 salmon fillets (about 6 oz each)
- 3 tbsp sweet chili sauce
- 1 cup cooked brown rice or jasmine rice
- 1/2 cup sliced cucumber
- 1/2 cup shredded carrots
- 1/2 cup cooked edamame
- 1 avocado, sliced
- 2 tbsp chopped green onions
- 1 tsp sesame seeds
Instructions
- Preheat your oven to 400°F (200°C) or heat your grill.
- Place the salmon fillets on a baking sheet lined with parchment paper.
- Brush each fillet generously with sweet chili sauce.
- Bake the salmon for 12–15 minutes or until it flakes easily with a fork.
- While the salmon cooks, prepare your rice according to package directions.
- Blanch the edamame in boiling water for 2–3 minutes and drain.
- Chop the cucumber, shred the carrots, and slice the avocado.
- To assemble, start with a scoop of rice in each bowl.
- Place the baked salmon on top and arrange cucumber, carrots, edamame, and avocado around it.
- Drizzle extra sweet chili sauce over the top if desired.
- Garnish with chopped green onions and sesame seeds.
- Serve immediately or enjoy chilled.
Notes
Check salmon at 12 minutes: a fork should separate flakes easily and the center should be opaque. Store components separately for best texture when reheating.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 22g
- Cholesterol: 50mg