Description

A hot honey salmon bowl delivers an irresistible balance of sweet, spicy, and savory flavors with perfectly cooked salmon, fluffy rice, roasted vegetables, edamame, and fresh garnishes.

Ingredients

4 salmon fillets, about 6 oz each
1 cup uncooked white or brown rice
1/4 cup hot honey marinade
2 cups broccoli, bell peppers, or snap peas
1 cup shelled edamame, thawed
1 lime, for juice and wedges
1/4 cup fresh cilantro, chopped
Salt, to taste
Black pepper, to taste

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Instructions

Cook the rice according to package directions.
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pat the salmon fillets thoroughly dry with paper towels and season lightly with salt and pepper.
Place the salmon on the prepared baking sheet and brush generously with the hot honey marinade.
Add the chosen vegetables to the same baking sheet, arranging everything in a single layer.
Roast for 12-15 minutes, or until the salmon is cooked through, flaky, and caramelized around the edges.
Divide the cooked rice among four serving bowls.
Top each bowl with salmon, roasted vegetables, and shelled edamame.
Garnish with fresh lime wedges and chopped cilantro.
Drizzle with additional hot honey sauce, if desired, and serve immediately.

Notes

Pat the salmon dry before cooking to help achieve a beautifully browned exterior. Avoid overcrowding the baking sheet so the salmon and vegetables roast evenly. For meal prep, store the salmon, rice, and vegetables separately in airtight containers in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Oven
Cuisine: American