Ingredients
Scale
- 2 salmon fillets (6 oz each)
- 1 cup white or brown rice
- 1 cup bell peppers, sliced
- 1 cup zucchini, sliced
- 2 garlic cloves, minced
- 3 tbsp low-sodium soy sauce
- 1 tbsp honey
- 1 tbsp lemon juice
- 1 tsp sesame oil
Instructions
- Cook rice according to package instructions.
- Season salmon fillets with salt, pepper, and lemon juice.
- Heat oil in a skillet over medium-high heat; cook salmon skin-side down for about 6 minutes until crispy.
- Sauté bell peppers and zucchini in the same pan for 3 minutes until tender.
- Mix soy sauce, honey, minced garlic, and sesame oil; pour over vegetables.
- Fluff cooked rice; assemble bowls by layering rice, veggies, and salmon. Drizzle remaining sauce over the top.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (400g)
- Calories: 540
- Sugar: 8g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 75mg
Keywords: For extra crunch, add toppings like avocado or sesame seeds. Substitute salmon with chicken or tofu for alternative protein options.