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The best salmon power bowl recipe.

Salmon Power Bowl

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  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American


A nutrient-packed recipe for a Salmon Power Bowl. Cook everything on one sheet pan for the perfect weeknight dinner!


  • (2) 4-6 ounce salmon fillets
  • 1 tablespoon butter
  • 2 teaspoons kosher salt, divided
  • 3 tablespoons extra virgin olive oil, divided
  • 2 cups purple cabbage, roughly chopped and packed
  • 2 cups broccoli, cut into bite-sized pieces
  • 1 red pepper, cut into slices
  • 1 avocado, roughly mashed
  • 3 cups long grain wild rice*, cooked per package instructions


  1. Preheat oven to 450 degrees F.
  2. Salmon: Rub each salmon fillet (leave the skin-on) with about a tablespoon of olive oil and sprinkle with kosher salt. Place salmon on a foil-lined baking sheet and place a 1/2 tablespoon of butter on top of each. Make sure they are both off to one side of the pan as you will be placing your vegetables on the same sheet. Bake in the oven for 4 minutes.
  3. Veggies: Put the prepped cabbage, broccoli, and red pepper in a medium bowl. Drizzle 1 tablespoon of olive oil on them and sprinkle with 1 teaspoon kosher salt. Toss to coat.
  4. Baking: After the salmon has baked for about 4 minutes, add the prepped veggies to the other side of the sheet pan. Return to the oven to continue cooking for about 6 minutes. Total cook time will depend on how thick the salmon is (the internal temperature at the thickest part of the salmon should reach 145 degrees F, use a meat thermometer). 
  5. If you feel like they salmon still needs a little bake time, put in under the broiler for 2-3 minutes (with the veggies too).
  6. Assemble Bowl: To serve, place your desired amount of wild rice in a shallow bowl. Place salmon and veggies on top of wild rice and top with avocado. Enjoy!


  • *Rice: we love wild rice, but feel free to use any of your favorite varieties of rice.
  • Storage: leftovers can be kept in an airtight container in the fridge for up to 3 days.


  • Serving Size: 6 oz
  • Calories: 597
  • Sugar: 5 g
  • Sodium: 809.8 mg
  • Fat: 28.7 g
  • Carbohydrates: 37.7 g
  • Protein: 51.9 g
  • Cholesterol: 108.6 mg