Oven Roasted Salmon Rice Bowl
This oven roasted salmon bowl is high in protein and perfect for pescetarians. Topped with edamame, radishes, avocado, and sesame seeds for an added crunch
Servings Prep Time
4bowls 15minutes
Cook Time
Servings Prep Time
4bowls 15minutes
Cook Time
  • 4pieces salmon
  • 2cups riceuncooked
  • 1 cup edamamethawed
  • 2 avocadossliced
  • 4 radishessliced
  • 1tbsp dried basil
  • cilantrofor garnish
  • pickled gingerfor garnish
  • sesame seedsfor garnish
  • salt and pepperto taste
  • soy sauceto taste
  1. Heat up the oven to 350 degrees. Place the salmon on a baking tray with tinfoil. Drizzle the salmon with olive oil, dried basil, sesame seeds, and salt and pepper. Place in the oven for 12-15 minutes, or until flakey (time depends on how many pieces of salmon you are putting in together)
  2. In a large pot, cook the rice according to package instructions.
  3. While the rice is cooking, slice your avocado, wash and slice the radishes, and thaw the edamame according to the package. Chop up the cilantro and set aside.
  4. Once the rice is finished cooking, divide it equally into four bowls. Take the salmon out of the oven, and cut it into smaller pieces, keeping the skin on if you prefer. Add the salmon, avocado, edamame, pickled ginger and radish to the bowl. Garnish with cilantro and sesame seeds and serve with soy sauce.

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