Lemon Garlic Salmon Rice Bowl

Name: Lemon Garlic Salmon Rice Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 bowls
Cuisine: American
Ingredients: 1.5 lb skin-on salmon fillets; 1 tbsp extra virgin olive oil; 2 tbsp fresh lemon juice; 1 tsp lemon zest; 3 garlic cloves, minced; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup uncooked jasmine rice; 1.5 cups water; 1.5 cups shelled edamame, thawed; 1 cucumber, thinly sliced; 1 large avocado, sliced; 2 scallions, thinly sliced; 2 tsp sesame seeds; 3 tbsp fresh lemon juice; 2 tbsp low-sodium soy sauce; 1 tsp toasted sesame oil; 2 tsp honey; 1 tsp fresh ginger, grated

This lemon garlic salmon rice bowl tops flaky oven-baked salmon with jasmine rice, edamame, cucumber, and avocado, finished with a lemon soy dressing, all in 35 minutes with one sheet pan and one pot. It’s a rice bowl with real staying power because the salmon and edamame carry most of the protein. If you’d like the plainest version of the fish, our lemon garlic roasted salmon is the same idea without the bowl.

Quick answer: Lemon garlic salmon rice bowls top flaky oven-baked salmon with jasmine rice, edamame, cucumber, and avocado, finished with a lemon soy dressing. Ready in 35 minutes with about 48 grams of protein per bowl, and the salmon bakes hands-off while the rice cooks.

Instructions

Heat the oven to 400°F (200°C) and line a sheet pan with parchment. Pat the salmon dry and place it skin-side down on the pan.

Mix the olive oil, lemon juice, zest, garlic, salt, and pepper, then spoon it over the salmon.

Bake 12 to 15 minutes, until the salmon flakes easily and the thickest part reaches 145°F (63°C).

While the salmon bakes, rinse the rice until the water runs mostly clear. Combine with the water in a saucepan, bring to a boil, cover, reduce to low, and cook 15 minutes. Rest covered for 5 minutes, then fluff.

Whisk the lemon juice, soy sauce, sesame oil, honey, and ginger together for the dressing.

Divide the rice among four bowls. Top with flaked salmon, edamame, cucumber, avocado, and scallions.

Drizzle with the dressing, sprinkle with sesame seeds, and serve right away.

Zesty Tip: Rinse the rice until the water runs mostly clear. Rinsing removes the surface starch that makes rice gummy, so each grain stays separate and fluffy under the salmon.

Questions people actually ask

How do I know when the salmon is done?

The USDA recommends 145°F (63°C) in the thickest part, and the flesh should turn opaque and flake easily with a fork. Many cooks pull it a few degrees earlier for a silkier center, since it keeps cooking as it rests.

Can I use frozen salmon?

Yes. Thaw it overnight in the fridge, then pat it very dry before seasoning. Excess moisture on the surface steams the fish instead of letting it roast.

What can I use instead of edamame?

Shelled edamame is the best protein boost, but green peas, chickpeas, or extra cucumber and avocado all work. Keep in mind that swapping edamame lowers the protein in each bowl.

Can I meal prep salmon bowls?

Yes, for up to 3 days. Store the rice, salmon, and vegetables in one container and keep the dressing and avocado separate. Reheat the salmon gently, or eat it cold flaked over the rice.

Is this bowl dairy-free?

Yes, there is no dairy anywhere in it. Use tamari instead of soy sauce if you also need it gluten-free.

Instructions

Questions people actually ask

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