Description
A delightful dish that marries rich flavors of salmon with vibrant fresh vegetables on a bed of brown rice.
Ingredients
Scale
- 2 cups cooked brown rice
- 1 pound salmon fillets
- 1/4 cup sweet chili sauce
- 2 tablespoons soy sauce
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- 1 cup broccoli florets
- 1 red bell pepper, sliced
- 1/2 cup shredded carrots
- 1/4 cup green onions, chopped
- Sesame seeds for garnish
Instructions
- Preheat your oven to 400°F.
- Place the salmon fillets on a baking sheet lined with parchment paper, patting them dry.
- In a small mixing bowl, whisk together the sweet chili sauce, soy sauce, olive oil, garlic powder, and ginger powder.
- Brush the prepared sauce over each salmon fillet.
- Surround the salmon with broccoli and red bell pepper, drizzling with olive oil and seasoning with salt and pepper.
- Bake for 12 to 15 minutes until the salmon flakes easily with a fork and the vegetables are softened.
- Serve cooked brown rice in bowls, topped with salmon, roasted vegetables, and shredded carrots.
- Garnish with chopped green onions and sesame seeds before serving.
Notes
Consider marinating the salmon in the sauce for 30 minutes for enhanced flavor. For added variety, include different vegetables or proteins as desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 60mg