Salmon & Veggies Rice Bowl

Dietary Preferences: Gluten-free (ensure gluten-free soy sauce), Pescatarian
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes

Ingredients

• 4 salmon fillets (about 6 oz each)

• 2 tablespoons low-sodium soy sauce

• 1 tablespoon rice vinegar

• 1 teaspoon freshly grated ginger

• 1 clove garlic, minced

• 1 teaspoon sesame oil

• 1 teaspoon honey or sugar substitute

• Sesame seeds for garnish

• 2 cups broccoli florets

• 1 bell pepper, thinly sliced

• 1 carrot, julienned

• 1 zucchini, thinly sliced

• 1 tablespoon olive oil

• Salt and pepper to taste

• 1 cup brown rice

• 2 cups water

• 1/2 teaspoon salt

Instructions

Serve the frittata warm for a nutritious and filling meal. Enjoy your cooking!

1. Preheat the oven to 375°F (190°C).

2. In a small bowl, combine soy sauce, rice vinegar, ginger, garlic, sesame oil, and honey. Place each salmon fillet on a piece of parchment paper, drizzle with the marinade, and seal the paper around the fillets. Bake in the oven for 12-15 minutes until the salmon is cooked through.

3. Heat olive oil in a large skillet over medium heat. Add broccoli, bell pepper, carrot, and zucchini. Sauté until the vegetables are tender-crisp, seasoning with salt and pepper.

4. In a saucepan, combine brown rice, water, and salt. Bring to a boil, then reduce heat, cover, and simmer for about 45 minutes until the rice is tender.

5. Spoon brown rice into bowls, top with steamed salmon, and arrange the sautéed vegetables. Garnish with sesame seeds.

Serve this wholesome salmon and veggies bowl immediately for a fresh and satisfying meal.