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baked salmon rice bowls - featured image

Back to School Baked Salmon Rice Bowls

  • Author: Isabel
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

A quick, healthy, and stress-free weeknight meal featuring oven-baked salmon, fluffy rice, and fresh toppings like avocado and edamame. Perfect for busy families looking for nutritious, kid-friendly dinner.

Ingredients

Scale
  • 4 salmon fillets (about 6oz each)
  • 1 cup long-grain white rice (Jasmine or Basmati)
  • 2 cups water or low-sodium chicken broth
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon dried dill
  • Salt and black pepper to taste
  • 1 large avocado, sliced
  • 1 medium cucumber, diced
  • 1 cup shelled edamame (frozen, thawed)
  • 2 packs seaweed snacks, crumbled
  • 1 tablespoon sesame seeds, toasted
  • Soy sauce or Tamari for serving

Instructions

  1. Rinse 1 cup of rice under cold water until the water runs clear. Combine with 2 cups of water or broth in a saucepan.
  2. Bring the rice to a boil over high heat, then reduce to low, cover tightly, and simmer for 18-20 minutes. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
  3. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  4. Pat salmon fillets dry with paper towels. In a small bowl, mix olive oil, lemon juice, garlic powder, dried dill, salt, and pepper.
  5. Place salmon on the prepared baking sheet and brush the mixture generously over the top of each fillet.
  6. Bake for 12-15 minutes until the salmon flakes easily with a fork and is opaque throughout.
  7. While salmon bakes, dice cucumber, slice avocado, and thaw edamame. Crumble seaweed snacks.
  8. Divide cooked rice among four bowls. Flake the baked salmon into large chunks and arrange on top of the rice.
  9. Add cucumber, avocado, edamame, and seaweed around the salmon. Sprinkle with toasted sesame seeds.
  10. Serve immediately with soy sauce or tamari on the side for customization.

Notes

Rinse rice thoroughly to prevent mushiness. Do not overcook salmon; it continues to cook after removal from the oven. Avocado should be tossed with lemon juice to prevent browning. This recipe does not freeze well due to the avocado and rice texture.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: Asian Fusion

Nutrition

  • Serving Size: 1 bowl per person
  • Calories: 450
  • Sugar: 2
  • Sodium: 350
  • Fat: 18
  • Saturated Fat: 3
  • Carbohydrates: 45
  • Fiber: 5
  • Protein: 30

Keywords: salmon rice bowl, healthy weeknight dinner, back to school meals, baked salmon, kid-friendly recipes, meal prep, gluten-free option, dairy-free

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Find it online: https://mealsfordinner.com/back-to-school-baked-salmon-rice-bowls-5-easy-weeknight-meals/