Salmon Vegetable Rice Bowl (Low Sodium)

Name: Salmon Vegetable Rice Bowl (Low Sodium)
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 bowl
Cuisine: Mediterranean
Ingredients: 260 g Salmon; 120 g Brown Rice; 180 g Broccoli; 140 g Carrot; 80 g Spinach; 16 g Extra Virgin Olive Oil; 20 g Lemon; 0.5 g Black Pepper (Ground)

Seared salmon served over brown rice with broccoli, carrots, and spinach, finished with lemon and olive oil.

Prep: 12 min

Cook: 18 min

500 kcal/serving

2 bowl

Adjust Servings

Scale ingredients and nutrition

2 servings

Ingredients

For 2 servings

260 gSalmon (more recipes)
2 fillets
120 gBrown Rice (more recipes)
dry
180 gBroccoli (more recipes)
florets
140 gCarrot (more recipes)
sliced
80 gSpinach (more recipes)
16 gExtra Virgin Olive Oil (more recipes)
20 gLemon (more recipes)
juice only
0.5 gBlack Pepper (Ground)(more recipes)

Instructions

1
Cook brown rice according to package directions, about 25 minutes.
2
Season salmon with pepper and a pinch of salt. Sear in a skillet with half the olive oil over medium-high heat for 3-4 minutes per side until flaky. Remove and keep warm.
3
In the same pan, add remaining oil, broccoli, and carrots. Cook 5-6 minutes until tender-crisp.
4
Stir in spinach to wilt for 1 minute, then add lemon juice.
5
Assemble bowls with rice, vegetables, and salmon on top. Spoon any juices over and serve.