Meal Prep Teriyaki Salmon Rice Bowls (Print Version)
# Ingredients:
→ Main Ingredients
01 -
5 salmon fillets (approximately 5 oz each)
02 -
1 head broccoli (cut into florets)
03 -
2 medium carrots (peeled, sliced into rings)
04 -
1 red pepper (cut into bite-sized pieces)
05 -
2 tablespoons cooking oil of choice
06 -
½ cup teriyaki sauce (homemade or store-bought)
07 -
1 ½ cups jasmine rice (or white rice of choice)
08 -
1 ½ cups water
09 -
2 green onions (thinly sliced, optional for garnish)
# Instructions:
01 -
Preheat oven to 375°F. Line a baking sheet with edges using parchment paper or tin foil.
02 -
Toss broccoli, carrots, and red pepper in the cooking oil.
03 -
Arrange salmon fillets on one side of the baking sheet. Place the vegetables on the other side.
04 -
Spoon teriyaki sauce over the salmon to evenly coat the top. Add a small amount of teriyaki sauce over the vegetables. Cover the vegetable side of the sheet pan with foil.
05 -
Bake for 15-20 minutes or until the salmon is cooked through and fork-tender. Optionally drizzle additional teriyaki sauce over the salmon and vegetables for extra flavor.
06 -
In a rice cooker or on the stove, prepare rice according to package instructions. Adjust the rice-to-water ratio as specified by the packaging. Once cooked, fluff the rice with a fork.
07 -
Divide the cooked rice evenly into 5 individual containers. Divide the roasted vegetables evenly across the containers. Add one piece of salmon on top of the rice and vegetables in each container. Optionally garnish with sliced green onions.
08 -
Store the prepared meal bowls in the refrigerator for up to 5 days. To reheat, microwave for 2 minutes in a microwave-safe container or transfer to a plate before heating.
# Notes:
01 -
Adjust teriyaki sauce quantity according to personal preference.