High-Protein Salmon Bowl
Per serving (1 bowl)
How I calculate this → Calculate your protein target →
I bake the salmon rather than pan-searing it for this one, since a sheet pan lets me get both fillets done evenly while I build the rest of the bowl. The dressing is just soy sauce and a little sesame oil, no measuring out a long list of sauce ingredients. I build the bowl in sections rather than mixing everything together, so each component keeps its own texture instead of turning into rice mush.
Why you'll love this
- 40g of protein per serving from a full salmon fillet plus edamame
- 6g of fiber per serving between the avocado and edamame
- One sheet pan for the salmon, the rest is quick assembly
Recipe
High-Protein Salmon Bowl
Ingredients
Instructions
- Preheat the oven to 400F. Rub the salmon fillets with olive oil, salt, and pepper and place on a lined sheet pan.
- Bake for 10 to 12 minutes, until the salmon flakes easily with a fork.
- While the salmon bakes, warm the edamame according to the package, and whisk together the soy sauce and sesame oil for the dressing.
- Divide the rice between two bowls. Top each with a salmon fillet, avocado, cucumber, and edamame.
- Drizzle with the dressing and sprinkle with sesame seeds if using.
Equipment
- Sheet pan
Notes
- I build the bowl in sections, rice on the bottom and everything else arranged on top, rather than tossing it all together. It keeps the avocado and cucumber from turning the rice soggy before you get to it.
- The dressing is deliberately simple. A more involved sauce is easy to add later, but soy sauce and sesame oil alone already carry the bowl.
Nutrition (per serving)
| Calories | 594 |
|---|---|
| Protein | 40g |
| Carbs | 43g |
| Fat | 29g |
| Fiber | 6g |
Storage
The rice, salmon, and edamame keep in an airtight container for up to 3 days. Store the avocado separately and add it fresh, since it browns and softens once cut and refrigerated.
FAQ
Can I use a different grain?
Yes. Cauliflower rice cuts the carbs significantly if that’s the goal, or farro or quinoa both work if you want more fiber from the grain itself.
Do I need to buy pre-shelled edamame?
It’s the easier route. Frozen shelled edamame just needs a quick steam or microwave, while pods need shelling by hand after cooking.
Can I make this ahead?
The rice, edamame, and dressing all hold up fine made ahead. Add the avocado just before eating, since it browns once cut.
Looking for more seafood dinners: the air fryer salmon is a faster, simpler option for a weeknight.