Teriyaki Salmon Bowl
This Teriyaki Bowl recipe is a fast, healthy and delicious dinner idea thanks for a few shortcuts. It comes together in less than 30 minutes and is filled with flavor.
Ingredients
- 2 salmon filets, 6-8 ounces
- ⅓ cup teriyaki sauce
- 2 cups Brussels sprouts, halved
- 1 cup shiitake mushrooms
- 2 teaspoons sesame oil
- ½ cup matchstick cut carrots
- 2 teaspoons sesame seeds
- 1 microwave rice packet
- salt and pepper
Instructions
- Preheat the oven to 425. Line a cookie sheet and baking pan with foil and spray with cooking spray.
- In a bowl, toss the brussels sprouts in 1 teaspoon of the sesame oil. Salt and pepper to taste.
- Put the brussels sprouts on the sheet pan and cook for 10 minutes.
- While the sprouts are cooking and in the same bowl you used for the sprouts, toss the mushrooms with the remaining sesame oil. Also, season the salmon with salt and pepper and brush on half of the teriyaki sauce. Put the salmon in the foil-lined baking pan. Sprinkle with half of the sesame seeds.
- After the Brussels sprouts have cooked for 10 minutes pull them out of the oven and add the mushrooms to the same pan. Cook the entire pan for another 10 minutes. Also put the salmon in th oven. Cook the salmon for 7-10 minutes depending on how thick your salmon is. It is done when it starts to flake.
- While the vegetables and salmon is cooking, microwave the rice packet.
- When everything is done cooking, assemble the bowls by dividing the rice in half. Top with the brussels sprouts, mushroom and raw carrots. Put the salmon on top. Drizzle with teriyaki sauce and sesame seeds.
Notes
Use your favorite seasoned microwave rice packet.
Store any leftovers in an airtight container in the fridge for up to 4 days.
Nutrition
Calories: 520kcalCarbohydrates: 63gProtein: 46gFat: 17gSaturated Fat: 3gCholesterol: 94mgSodium: 1953mgPotassium: 1781mgFiber: 8gSugar: 13gVitamin A: 6077IUVitamin C: 77mgCalcium: 112mgIron: 5mg
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