Salmon Power Bowls
Our fresh and flavorful Salmon Power Bowls are made almost entirely on one sheet pan in under 30 minutes for a quick and easy weeknight dinner!
Equipment
Ingredients
- 3 cups long grain wild rice cooked per package instructions*
- 2 salmon fillets 4-6 ounces each
- 2 tablespoons extra virgin olive oil divided
- 1¼ teaspoons kosher salt divided
- ½ tablespoon butter sub plant-based butter
- 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
Instructions
- Cook Wild Rice: Cook about 3 cups long grain wild rice according to the package directions. This can take a while, so make sure it is towards the end of cooking or ready to go.
- Prep: Preheat oven to 425℉.
- Salmon: Rub 2 salmon fillets (leave the skin-on) with a little olive oil and sprinkle with ¼ teaspoon kosher salt. Place salmon on an aluminum foil-lined baking sheet and place a little bit of butter on top of each. Make sure they are both off to one side of the pan as you will be placing the vegetables on the same sheet. Bake in the oven for 5 minutes.
- Veggies: Put the prepped cabbage, broccoli florets, and red pepper in a medium bowl. Drizzle with 1 tablespoons extra virgin olive oil and sprinkle with 1 teaspoon kosher salt. Toss to coat.
- Baking: After the salmon has baked for about 5 minutes, add the prepped veggies to the other side of the sheet pan. Return to the oven to continue cooking for about 12 minutes. Total cook time will depend on the thickness of the salmon (the internal temperature at the thickest part of the salmon should reach 140℉, use a meat thermometer). If you feel like the salmon still needs a little bake time, put in under the broiler for 2-3 minutes (with the veggies too).
- 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!
Notes
- *Rice: we love wild rice, but feel free to use any of your favorite varieties of rice. (My favorite way to make wild rice is this Instant Pot wild rice recipe).
- Dairy-Free: use a plant-based butter.
- Storage: leftovers can be kept in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 872kcal | Carbohydrates: 77g | Protein: 50g | Fat: 44g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 25g | Trans Fat: 0.1g | Cholesterol: 101mg | Sodium: 1621mg | Potassium: 2190mg | Fiber: 17g | Sugar: 10g | Vitamin A: 3714IU | Vitamin C: 215mg | Calcium: 127mg | Iron: 5mg
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