Teriyaki Baked Salmon & Veggie Bowls! (Healthy & Easy Recipe)

Guys, this may be my absolute favorite recipe I’ve created so far… It’s so tasty with a hint of sweetness, delicious teriyaki flavor, and bonus: it’s super healthy! If you want an easy & healthy dinner recipe that you’ll want to make on repeat, you need to try these baked salmon & veggie bowls.

Healthy Baked Salmon & Veggie Bowls

These salmon bowls are not only delicious; they’re also really good for you! I love fitting salon into my diet as often as I can because of the huge number of health benefits.

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Salmon Health Benefits

It’s a great source of omega-3 fatty acids, which have been shown to lower blood pressure and “bad” cholesterol. This helps to reduce your risk of heart disease and improve overall heart health (source).

Salmon is a great source of healthy fats. Fats are incredibly important in our diet for a number of reasons. We need healthy fats for our skin health, energy levels, brain and gut health, mental health, and more (source).

It’s also chock full of lean protein, vitamins and minerals. (source) There are a number of other benefits, but I won’t touch on all of them now. (Otherwise we might be here all day!)

Let’s get to what you guys actually came for: the baked salmon & vegetable recipe!

How to Make Teriyaki Baked Salmon & Veggie Bowls

Like I mentioned above, this is an incredibly easy and fairly quick recipe. The only part that takes a while is marinating the salmon, which can easily be done overnight or while you’re at work!

To be honest, the first time I made these I was too impatient to marinate them for the full hour (let alone overnight). I only left the salmon in the marinade for about 15 minutes, while I prepped the vegetables. And they still turned out amazing!

This goes to say, that marinating is great and will definitely amplify the teriyaki flavor. But if you don’t have time for whatever reason, the recipe will still turn out delicious!

Related: If you’re looking for other healthy seafood recipes, check out my One Pan Shrimp & Veggies!

Ingredients You’ll Need

• 2 Salmon Filets
• Bag of Frozen Edamame
• 2-3 oz (about 6-7 full) Green Onions
• 12 oz Green Beans
• 1 cup Jasmine Rice
• 1 cup Teriyaki Sauce
• Olive Oil
• Low Sodium Soy Sauce (if desired)

The Step-By-Step Breakdown

To start off, we’re going to want to marinate the salmon for a bit. Like I said above, it will taste great no matter how long you leave it in the marinade. But the longer, the better!

1. Cover & marinate the salmon fillets in the teriyaki sauce (enough to fully cover). Place in the fridge for 1 hour (or all day/night if you have time).

2. Preheat the oven to 450 F. Wash and cut up produce: finely chop green onions (just keep white root & pale green portion; discard the rest). Set aside.

3. Trim the ends off the green beans. Place the green beans on a foil-lined baking sheet and drizzle with olive oil, then sprinkle salt & pepper to taste. Roast in the oven for 15-20 minutes (or until fully cooked to preference).

4. Cook the Jasmine rice on the stove as the package instructs.

5. With the oven still at 450 F, place salmon on a foil-lined, olive oiled, baking sheet. Discard extra marinade. Sprinkle with salt & pepper to taste and cook for 15-20 minutes (or until fully cooked through – flaky & opaque).

6. Cook edamame according to package instructions. (I bought one of the frozen bags that you just throw into the microwave for a few minutes).

7. Add the cooked rice to a bowl and top with the cooked salmon. Add extra teriyaki sauce to coat the green beans, then add them to the bowl. Top with edamame, green onions, and extra teriyaki and/or soy sauce to taste.

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