Salmon and Broccoli Rice Bowl

Serves: 2

Ingredients

Salmon & Rice Bowl

• 1 to 1¼ lbs fresh salmon, cut into 2 portions
• 4 cups broccoli florets
• 1½ cups cooked rice
• 2 tbsp olive oil
• Salt, to taste
• Black pepper, to taste

Glaze

• 2 tbsp low-sodium soy sauce
• 1 tbsp honey
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• Juice of 1 lime

Directions

1. Preheat the oven to 425°F. Toss broccoli florets with olive oil, salt, and black pepper. Spread on a parchment-lined baking sheet and roast for 8 minutes.
2. In a small bowl, whisk together soy sauce, honey, garlic, ginger, and lime juice to make the glaze.
3. Remove the baking sheet from the oven and push the broccoli to the sides. Place the salmon portions in the center and brush generously with the glaze.
4. Return to the oven and roast for 10–12 minutes, until the salmon flakes easily with a fork.
5. Divide the rice between two bowls. Top with roasted broccoli and salmon, drizzle with remaining glaze, and finish with a squeeze of fresh lime. Serve immediately.