Salmon Broccoli Rice Bowl

Ingredients

Ingredients

• 4 5-ounce salmon fillets (skinless)
• 1.5 tbsp extra virgin olive oil
• 0.75 tsp kosher salt
• 0.125 tsp fresh cracked black pepper
• 1 tbsp minced garlic
• 12 oz broccoli florets
• 1 large lemon (halved sliced into 4 rounds, the other half for the mayo)
• 0.333 cups light mayonnaise
• 1 tbsp sriracha
• 1 garlic clove (minced)
• 2 cups cooked jasmine rice
• black and white sesame seeds (for garnish)

Instructions

1. Preheat the oven to 400°F and line a large sheet pan with parchment paper.
2. In a small bowl combine the olive oil, minced garlic, kosher salt, and black pepper; stir to mix.
3. Combine the sriracha mayo ingredients with ½ teaspoon juice from the unsliced lemon half.
4. Place the salmon fillets on one side of the sheet pan and the broccoli on the other side; toss the broccoli with 1 tablespoon of the garlic oil and brush the remaining oil on the salmon.
5. Top each salmon filet with a lemon round and bake at 400°F for 15 minutes until the salmon is cooked through and the broccoli is crisp‑tender.
6. Add ½ cup cooked rice to each bowl, top with a salmon filet, and smash/flake the salmon into the rice with a fork.
7. Drizzle the sriracha mayo over the bowls and garnish with black and white sesame seeds.