Sheet Pan Teriyaki Salmon Bowls
This sheet pan teriyaki salmon bowl comes together in a snap! It’s full of colorful veggies, delicious teriyaki salmon, and a base of brown rice for the healthiest dinner that comes together in 30 minutes! Quick, easy, and great for the whole family!
Ingredients
- 1.5 cups brown rice
- 1.5 lb salmon fillets
- 1 broccoli crown, cut into small pieces
- 1/2 lb asparagus, cut into small pieces
- 1 red bell pepper, diced small
- 1 tbsp avocado oil
- 3 tbsp teriyaki sauce
- 1 tsp sea salt
- 1/2 tsp pepper
Instructions
- Start by cooking rice according to the package instructions or in a rice cooker. Since this takes the longest, it should be started first.
- Preheat the oven to 425 degrees F. Line 2 baking sheets with parchment paper. Place salmon fillets, chopped broccoli, chopped asparagus, and diced bell pepper divided onto each baking sheet. Drizzle with avocado oil, teriyaki sauce, sea salt, and pepper. Stir gently, then bake for 13-15 minutes, or until the salmon is beginning to flake.
- Serve the cooked rice, teriyaki veggies, and salmon with extra teriyaki sauce if desired. Diced green onions, sesame seeds, and creamy avocado all make fresh toppings for these salmon buddha bowls.
Nutrition
Calories: 409kcal, Carbohydrates: 47g, Protein: 30g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Cholesterol: 62mg, Sodium: 819mg, Potassium: 1144mg, Fiber: 6g, Sugar: 5g, Vitamin A: 1584IU, Vitamin C: 118mg, Calcium: 91mg, Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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