Easy Salmon Bowl (Printable)

Tender baked salmon over fluffy rice with crisp vegetables and zesty spicy mayo sauce.

# What You Need:

01 - 2 salmon fillets (about 4 oz each), skinless

02 - 1 tablespoon olive oil

03 - 1 teaspoon soy sauce

04 - 1/2 teaspoon garlic powder

05 - 1/4 teaspoon black pepper

06 - 1/4 teaspoon salt

07 - 1 cup cooked white or brown rice

08 - 1/2 cup cucumber, thinly sliced

09 - 1/2 avocado, sliced

10 - 1/2 cup shredded carrots

11 - 1/2 cup edamame, cooked and shelled

12 - 2 tablespoons pickled red onion (optional)

13 - 1 tablespoon sesame seeds

14 - 2 tablespoons scallions, thinly sliced

15 - 2 tablespoons mayonnaise

16 - 1 teaspoon sriracha (adjust to taste)

17 - 1 teaspoon lime juice

18 - 1 teaspoon soy sauce

01 - Preheat your oven to 400°F. Line a baking tray with parchment paper.

02 - Place the salmon fillets on the tray. Drizzle with olive oil and soy sauce, then sprinkle with garlic powder, salt, and black pepper.

03 - Bake for 12–15 minutes, or until the salmon flakes easily with a fork.

04 - While the salmon bakes, mix mayonnaise, sriracha, lime juice, and soy sauce in a small bowl until smooth.

05 - Divide the cooked rice between two bowls. Arrange cucumber, avocado, carrots, edamame, and pickled red onion on top.

06 - Flake the cooked salmon into large pieces and distribute evenly among the bowls.

07 - Drizzle with spicy mayo sauce and sprinkle with sesame seeds and scallions. Serve immediately.

01 -

It comes together in under 30 minutes but looks like something from a fancy poké place
The spicy mayo sauce is addictive enough that you will want to put it on everything else too

02 -

Do not skip lining the baking sheet or you will spend way too long scrubbing off baked-on seasonings
The sauce can be made a day ahead and actually tastes better after the flavors meld

03 -

Buy the large bag of pre-shredded carrots to save yourself prep time
Double the sauce recipe and keep the extra in the fridge for quick weeknight dinners