15-Minute Salmon Rice Bowl

Ingredients

• 12 oz Salmon Fillet (skinless, boneless; cut into one piece)
• 0.5 tsp Salt (kosher or sea salt)
• 0.25 tsp Black Pepper (freshly cracked)
• 0.5 tsp Dried Basil (optional; can use dried oregano)
• 1 tbsp Coconut Oil (for searing; gives a nice crust)
• 1 pouch Microwaveable Rice (white or brown rice; follow package instructions)
• 1 tsp Toasted Sesame Oil (nutty flavor; look for "toasted" on label)
• 1.5 cup Baby Spinach (washed; bagged baby spinach works best)
• 0.5 cup Frozen Peas (no need to thaw)
• 0.5 tsp Soy Sauce (low‑sodium preferred)
• 2 stalks Scallions (chopped; used as garnish)
• 1 tsp Kewpie Mayonnaise (optional; Japanese mayo adds creaminess)
• 1 tsp Sriracha (optional; for spicy drizzle)

Instructions

1. Season the Salmon

   Pat the salmon dry, then sprinkle both sides with salt, freshly cracked black pepper, and dried basil.

   Time: PT2M

2. Sear the Salmon

   Heat the non‑stick skillet over medium‑high heat, add coconut oil, and once the oil shimmers, place the salmon skin‑side down (if skin is on) and sear for about 2 minutes without moving it.

   Time: PT2M

3. Finish in the Oven

   Transfer the skillet to a pre‑heated oven at 350°F and bake until the fish is cooked through, about 5‑6 minutes.

   Time: PT6M

   Temperature: 350°F

4. Prepare the Rice

   Microwave the rice pouch according to package directions (usually 2‑3 minutes). Fluff with a fork once done.

   Time: PT2M

5. Toast the Rice

   In the same skillet (or a clean one), add toasted sesame oil over medium‑high heat, then stir‑in the cooked rice and sauté for about 1 minute.

   Time: PT1M

6. Wilt Spinach and Heat Peas

   Add the baby spinach and frozen peas to the skillet, cover with a lid or foil, and steam for 2‑3 minutes until the spinach wilts and peas are heated through.

   Time: PT3M

7. Season the Rice Mix

   Drizzle soy sauce over the rice‑vegetable mixture, toss to combine, and taste for seasoning.

   Time: PT1M

8. Chop Scallions

   Thinly slice the scallions on the diagonal; set aside for garnish.

   Time: PT2M

9. Chunk the Salmon

   Remove the salmon from the oven, let rest 1 minute, then use two forks to break it into bite‑sized pieces.

   Time: PT1M

10. Assemble the Bowls

    Divide the seasoned rice among two bowls, top with salmon chunks, sprinkle chopped scallions, and optionally drizzle Kewpie mayo and sriracha.

    Time: PT1M

11. Clean Up

    Wash all used utensils, skillet, cutting board, and wipe down the counter.

    Time: PT5M

Nutrition Facts

Calories

610

Protein

35g

Carbohydrates

55g

Fat

20g

Fiber

5g