Description
A quick and easy weeknight dinner featuring salmon, teriyaki sauce, rice, avocado, and edamame.
Ingredients
Scale
- 4 to 6-ounce salmon filets
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¾ cup teriyaki sauce
- 3 cups cooked jasmine rice
- 1 to 2 avocados, peeled and diced
- 2 cups shelled edamame
- Sriracha or other hot sauce (optional)
Instructions
- Preheat your oven to 450°F (235°C) and line a rimmed baking sheet with foil, greasing it lightly.
- Sprinkle the salmon filets with kosher salt and black pepper.
- Spread about 1 tablespoon of teriyaki sauce over each fillet.
- Place the salmon on the prepared baking sheet and bake for 10 to 12 minutes until it flakes easily.
- While the salmon is cooking, prepare the rice and edamame according to package directions.
- Divide the warm rice among bowls and top with a generous serving of edamame.
- Flake the salmon over each bowl.
- Add the diced avocado on top.
- Drizzle with the remaining teriyaki sauce and add Sriracha if desired.
Notes
This recipe is highly customizable; feel free to switch the salmon for alternative proteins like shrimp, tofu, or chicken.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg