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Dinner

Salmon bowl with rice, avocado and edamame

A balanced dinner bowl: oven-baked salmon, warm rice, edamame and avocado with a soy-lime dressing.

  • Servings: 2
  • Total: 25 min
  • 620 kcal · 38 g protein
Salmon bowl with rice and edamame

A bowl like this is easy to keep in rotation because every part is flexible. The salmon bakes while the rice cooks, and the dressing takes a minute to whisk together.

At 620 kcal per serving it works as a full dinner, and the fat comes mostly from the salmon and avocado rather than from the cooking.

Ingredients

Servings: 2

  • 280 g salmon fillet, skin off
  • 150 g dried jasmine or basmati rice
  • 150 g frozen edamame beans
  • 1 small avocado (about 120 g), sliced
  • 1 carrot, cut into thin strips
  • 2 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tsp sesame oil
  • 1 tsp honey
  • 1 tsp sesame seeds
  • Salt and black pepper

Instructions

  1. 1

    Heat the oven to 200 °C. Place the salmon on a lined tray, season with salt and pepper and bake for 12–14 minutes until it flakes easily.

  2. 2

    Cook the rice according to the packet instructions.

  3. 3

    Boil the edamame for 4 minutes, then drain.

  4. 4

    Whisk the soy sauce, lime juice, sesame oil and honey into a dressing.

  5. 5

    Divide the rice between two bowls and top with salmon, edamame, carrot and avocado.

  6. 6

    Spoon over the dressing and finish with sesame seeds.

Good to know

  • To lower the calories, use 100 g of rice and add more carrot and edamame instead.
  • Cooked salmon keeps well cold, so this also works as a lunch box the next day.

Frequently asked questions

Can I use frozen salmon?
Yes. Thaw it in the fridge first and pat it dry before baking so it browns instead of steaming.

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