Teriyaki Baked Salmon & Veggie Bowls
Healthy & easy recipe for salmon & vegetable bowls! This recipe is super easy to make and only takes about 30 minutes (after you marinate the salmon, which can be done overnight or while you're at work). It has all the health benefits of the salmon and vegetables, while still being incredibly tasty. You'll want to eat this for dinner on repeat!
Equipment
- Oven
- Stove
Ingredients
- 2 Salmon Filets
- 1 Bag Frozen Edamame
- 2-3 oz Green Onions (about 6-7 full green onions)
- 12 oz Green Beans
- 1 cup Jasmine Rice
- 1 cup Teriyaki Sauce
- Olive Oil
- Soy Sauce (if desired)
Instructions
- 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).
- 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.
- 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).
- Cook the Jasmine rice on the stove as the package instructs.
- 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).
- Cook edamame according to package instructions. (I bought one of the frozen bags that you just throw into the microwave for a few minutes).
- 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.