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Salmon is a nutritional powerhouse, making it a star ingredient in this rice bowl. One of the most significant benefits of salmon is its rich content of omega-3 fatty acids. These essential fats are known for their heart health benefits, helping to lower blood pressure and reduce the risk of heart disease. Furthermore, salmon is an excellent source of high-quality protein, which is crucial for muscle building and repair, especially for those engaging in regular physical activity. Including salmon in your diet can also support brain health, due to its high levels of DHA (Docosahexaenoic acid), which is essential for cognitive function.

One-Pan Teriyaki Salmon and Veggie Rice Bowl

Looking for a quick and healthy meal? The One-Pan Teriyaki Salmon & Veggie Rice Bowl is here to impress! This delightful dish combines expertly marinated salmon with vibrant veggies in a savory teriyaki sauce, all cooked in one pan for easy clean-up. In just 30 minutes, enjoy a balanced meal packed with omega-3 rich salmon and fiber-filled veggies like broccoli and bell peppers. Perfect for busy nights, this recipe proves healthy eating can be delicious too!
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Ingredients
  

For the Salmon and Marinade:

4 salmon fillets (6 oz each), skin on

1/2 cup teriyaki sauce (store-bought or homemade)

1 tablespoon freshly grated ginger

2 cloves garlic, minced

1 tablespoon sesame oil

Salt and black pepper, to taste

For the Veggies and Rice:

1 cup jasmine rice, thoroughly rinsed

2 cups vegetable broth or water

1 cup broccoli florets

1 red bell pepper, thinly sliced

1 cup snap peas

1 tablespoon olive oil

1 teaspoon sesame seeds, for garnish

2 green onions, thinly sliced, for garnish

Optional: Extra teriyaki sauce for drizzling

Instructions
 

Marinate the Salmon:

    - In a medium mixing bowl, combine the teriyaki sauce, grated ginger, minced garlic, sesame oil, and a pinch of salt and black pepper.

      - Gently place the salmon fillets into the marinade, ensuring they are well coated. Let them marinate for at least 15 minutes, or for deeper flavor, up to 1 hour in the refrigerator.

        Cook the Rice:

          - In a large skillet or pan, heat the olive oil over medium heat.

            - Add the rinsed jasmine rice and sauté for 1-2 minutes, stirring frequently until the rice is slightly toasted.

              - Pour in the vegetable broth (or water) and bring the mixture to a vigorous boil. Once boiling, reduce the heat to low, cover with a lid, and let it cook for 12-15 minutes or until all the liquid is absorbed. Fluff the rice gently with a fork and set aside.

                Sauté the Vegetables:

                  - After the rice is cooked, in the same skillet, add a splash more of olive oil if needed. Add the broccoli florets, sliced red bell pepper, and snap peas.

                    - Sauté the vegetables for 4-5 minutes until they are tender yet vibrant in color. Season lightly with salt and pepper to enhance their natural flavor.

                      Cook the Salmon:

                        - Push the sautéed vegetables to one side of the skillet, creating space for the salmon fillets.

                          - Carefully place the marinated salmon in the skillet, skin side down.

                            - Cook for about 4-5 minutes on each side, basting occasionally with the remaining marinade for added flavor. For even cooking, you can cover the skillet with a lid for the last few minutes.

                              Assemble the Bowl:

                                - To serve, scoop fluffy jasmine rice into bowls. Layer on a generous helping of the sautéed vegetables.

                                  - Top each bowl with a salmon fillet and drizzle with extra teriyaki sauce if desired.

                                    - Finish by garnishing with sesame seeds and sliced green onions for a fresh and crunchy touch.

                                      Prep Time, Total Time, Servings: 15 minutes | 35 minutes | Serves 4