Baked salmon over greens with whole grains and avocado
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Servings
4
4 bowls
Difficulty
Easy
Cost
Moderate
$$
Baked salmon over greens with whole grains and avocado
A clean eating bowl with omega-rich baked salmon, brown rice, avocado, and a ginger-citrus dressing. Wholesome, colorful, and satisfying.
10m
Prep Time
15m
Cook Time
25m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
(Updated )
This salmon bowl is clean eating at its most delicious. Simple, whole ingredients combine into a bowl that is as nourishing as it is beautiful.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Season salmon with salt, pepper, and a drizzle of olive oil. Bake at 425°F for 12-14 minutes.
Whisk olive oil, lemon juice, ginger, and a pinch of salt for the dressing.
Divide brown rice among bowls. Top with mixed greens and shredded carrots.
Place baked salmon on top of each bowl.
Add sliced avocado and drizzle with ginger-citrus dressing.
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Serve with classic coleslaw and cornbread on the side
Different grains, similar nutrition
Different proteins that work well
Use wild-caught salmon for the cleanest option.
Add edamame or cucumber for extra texture.
Prep the rice and dressing ahead for quick assembly.
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Eat cold or at room temperature for the best experience. Gently warm salmon if desired.
Per serving (60mg) · 4 servings
A moderate-calorie serving · based on a 2,000 cal daily diet
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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