High-Protein Salmon Rice Bowl

A high-protein salmon rice bowl with edamame, cucumber, soy sauce, and sesame seeds. Bake the salmon until flaky and serve over warm rice.

Prep: 15 min · Cook: 25 min · Yield: 4 · Method: Oven

Ingredients

• 1 lb salmon fillet
• 2 cups long-grain white rice
• 1 cup shelled edamame
• 1 cucumber
• 2 tbsp soy sauce
• 1 tbsp sesame seeds
• 3 cups water
• 0.5 tsp salt
• 1 tbsp olive oil

Cooking instructions

1. Heat the oven to 425°F. Line a baking sheet with foil or parchment. Pat the salmon dry, brush with olive oil, and season with salt. (about 5 min) — 425°F
2. Bake the salmon for 12 to 15 minutes, until it flakes easily and reaches 145°F in the thickest part. (about 15 min) — 425°F; 145°F internal
3. Rinse the rice, then combine it with 3 cups water in a saucepan. Bring to a boil, cover, reduce heat to low, and simmer until tender, about 18 minutes. Rest covered for 5 minutes. (about 23 min)
4. Steam the edamame until hot, about 4 minutes. Slice the cucumber into half-moons. (about 4 min)
5. Flake the baked salmon with a fork, removing the skin and any bones. (about 2 min)
6. Divide the rice among four bowls. Add the edamame, cucumber, and flaked salmon. Drizzle each bowl with soy sauce and sprinkle with sesame seeds. (about 3 min)