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Salmon Buddha Bowl with Roasted Broccoli.

Salmon Buddha Bowl with Roasted Broccoli

Veronica Thompson
This Salmon Buddha Bowl recipe makes a great weeknight meal or meal prep for your lunch or dinner ahead of time to save time during the week.
4.67 from 3 votes
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner
Cuisine Asian Inspired
Servings 4
Calories 558 kcal

Equipment

  • 1 large baking sheet

Ingredients
  

  • 2 medium broccoli heads cut into florets
  • 1 tablespoon olive oil
  • salt to taste
  • black pepper to taste
  • 4 salmon fillets
  • ⅓ cup low sodium soy sauce
  • ⅓ cup olive oil
  • ¼ cup chili garlic sauce
  • 1 juice of lime
  • 2 tablespoons honey
  • 4 cloves garlic minced
  • 2 cups brown rice cooked

Sriracha Mayo

  • ½ cup mayonnaise
  • 1 tablespoon Sriracha
  • 2 teaspoons water

Salmon Buddha Bowl Additions

  • 1 medium carrot shredded
  • ½ red onion sliced thinly
  • ¼ cup cilantro chopped
  • 1 tablespoon sesame seeds

Instructions
 

  • First, preheat the oven to 400 degrees F. Add the broccoli florets to a large baking sheet lined with foil or parchment paper and drizzle with one tablespoon of olive oil. Sprinkle with salt and pepper to taste. Roast the broccoli in the oven for 15 minutes.
  • While the broccoli is roasting, prepare the salmon. First, place the salmon on a plate. Then, whisk the soy sauce, ⅓ cup of olive oil, chili garlic sauce, lime juice, honey, and garlic in a medium bowl. Then spoon the soy sauce mixture onto each salmon fillet to season. You can save any extra marinade sauce to add at the end.
  • Once the broccoli is ready, flip it over to cook evenly and push it to one side of the baking sheet. Next, add the salmon to the same baking sheet. Bake for 8-12 minutes or until the salmon flakes with a fork.
  • Next, prepare the brown rice according to the package while the salmon and broccoli are roasting. Then, make the spicy Sriracha mayo. Mix the mayonnaise, Sriracha, and water in a small bowl. Then shred the carrots, slice the red onions, and chop the cilantro.
  • Now it's time to assemble your Salmon Buddha Bowl! First, divide the rice between 4 bowls. Then top with the salmon, shredded carrots, roasted broccoli, red onion, cilantro, and sesame seeds. And lastly, add the spicy mayo by drizzling over the salmon and vegetables. And if you like even more sauce, use any leftover soy sauce marinade to add even more saucy flavor!

Notes

Tips

  • For some time-saving tips, you can buy pre-shredded carrots instead of shredding on your own.
  • You can also buy microwaveable brown rice for additional ease. For example, I love using Trader Joe’s Jasmine rice which only takes 3 minutes to cook.
  • If you don’t have brown rice, feel free to use white rice, cauliflower rice, or quinoa.

Nutrition Information:

558 calories, 42 grams of protein, 25 grams total fat, 32.5 grams carbohydrates, 3.4 grams fiber

Nutrition

Calories: 558kcal
Keyword meal prep, salmon
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