Portions: 4 servings Calories: 566kcal |
A whole meal in no time, I enjoy this veggie-rich, tasty, simple rice salmon bowl at home quite often. As a certified salmon-lover, I can assure you that this is the type of dish any fish-lover will eat to the last grain of rice.
- Quick preparation time, about 30 minutes in total.
- Easy to make, even for beginners.
- Very nutritious, with a great combination of macro and micronutrients.
- Colorful and flavorful dish.
- Relatively inexpensive, and salmon can easily be substituted.
Salmon Bowl Recipe
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Utensils and tools
- Large pan with lid
Ingredients
- 4 cups cooked white rice
- 1 cups large sweet potato, or 2 small (peeled and diced)
- 1 tablespoon salt, divided, may need more
- 4 tablespoons olive oil
- 1 lb salmon fillet, clean of skin and bones, cubed
- 1 diced red bell pepper
- 2 large zucchini, or 4 small ones
- ½ tablespoon garlic cloves
- 1 teaspoon onion powder, (or more, to taste)
- 1 teaspoon sweet paprika, (optional)
- 1 teaspoon freshly-cracked black pepper, or to taste
- 2 tablespoons chopped parsley, (as garnish)
- 2 lemons, cut into wedges (as garnish)
Preparation
1. Cooking white rice
You can use leftover white rice, or cook white rice in an instant pot per the instructions in this recipe, or cook rice in a regular pot per the instructions in this other recipe.If you are cooking the white rice now, start with the following steps while the rice is simmering.
2. Boiling the sweet potato
Boil the sweet potatoes over medium heat in enough salted water to cover it (about 2 teaspoons of salt per quart [2 teaspoons per liter]Once the sweet potatoes are fork-tender (about 10 minutes), remove them from the heat and discard the water.
3. Seasoning
- In a large pan, heat the oil over low heatArrange sweet potatoes, bell pepper, zucchini, and salmon cubes in separate quarters of the pan.Sprinkle with garlic powder, onion powder, sweet paprika, black pepper, and 1½ teaspoon of salt.
4. Cooking covered
- Cover the pan with a lid. After 5 minutes, turn the vegetables and salmon to cook evenly.Cover again to and cook until the salmon is done to your preference. I prefer salmon really pink in the middle and the peppers and zucchini still al dente, which took about 8 minutes in total.
5. Serving
- Taste and season with more salt to taste if needed. Remove from the heat. Serve the veggies and salmon over white rice. Sprinkle with parsley and garnish with the lemon wedges.See serving suggestions below.
Top tips
- Using other proteins: You can substitute diced supermarket rotisserie chicken for salmon. Other great choices are canned tuna (or any other fish), sliced turkey sausage, or chicken sausage.
You can also reuse leftover meats from other meals. - Leftover rice: If you have leftover white rice from previous meals, this is one of my favorite ways to reuse it. You can reheat the rice in a microwave-safe container by adding a couple of tablespoons of water and partially covering it.
- Serving with brown rice: For a lighter, more nutritious dish, you can make brown rice instead, though this will take more time than making white rice or using leftovers.
Serving suggestions
While not strictly necessary, I love this dish served with my roasted red pepper sauce (made beforehand), as you can see in the photos.
It also goes great with some avocado mayonnaise.
This is already a veggie-rich dish, but if you want, you can also add a salad to your meal.
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Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
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