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Salmon Broccoli Rice Bowl

5 from 1 vote

Spicy Smashed Salmon Broccoli Rice Bowls are a quick, protein-packed dinner made with roasted salmon, broccoli, rice, and a creamy spicy sauce.

Prep Time: 15

Cook Time: 15

Total Time: 30

Yield: 4 servings

Course: Dinner, main dish

Cuisine: Asian

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 ½ teaspoon juice from the unsliced lemon.
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

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