Salmon Rice Bowl Recipe

Eat the rainbow with our colorful, healthy salmon rice bowl made with pantry and fridge staples. Serves 4.

INGREDIENTS

  • 2 x 8 oz salmon portions
  • 2 cups cooked rice, hot
  • 4 eggs, boiled, halved
  • 1 avocado, quartered
  • ½ red onion, thinly sliced
  • 1 Tablespoon capers
  • Small handful olives
  • 1 lemon or lime
  • Sesame seeds, to garnish

DIRECTIONS

  1. Preheat oven to 425°F. Place salmon fillets on a greased ovenproof tray, season with salt and pepper, and drizzle with olive oil. Roast for 12-15 minutes until cooked through. Set aside.
  2. Divide rice in bowls, flake salmon over the top and layer eggs, avocado, onion, capers and olives. Season with salt and pepper, squeeze lemon or lime juice over the top and sprinkle with sesame seeds. Enjoy!

SEAFOOD USED IN THIS RECIPE

Salmon