Sweet Chili Salmon Bowl (30 Minutes): A Flavor-Packed Weeknight Dinner
A quick and vibrant Sweet Chili Salmon Bowl topped with oven-baked salmon, fresh vegetables, avocado, and rice — ready in just 30 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
Ingredients
-
4 salmon fillets (about 5–6 oz each)
-
1/3 cup sweet chili sauce
-
1 tbsp soy sauce (optional)
-
1 1/2 cups jasmine rice (uncooked)
-
1 cup shelled edamame (cooked)
-
1 cucumber, thinly sliced
-
1 large carrot, shredded
-
1 avocado, sliced
-
1 tbsp sesame seeds
-
2 green onions, sliced
-
Lime wedges, for serving
-
Salt and black pepper, to taste
Instructions
-
Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil.
-
Pat salmon dry and place on the sheet. Brush with sweet chili sauce and season with salt and pepper.
-
Bake for 12–14 minutes, or until cooked through. Broil for 1–2 minutes for a caramelized top.
-
Meanwhile, cook rice according to package directions.
-
Prepare vegetables: slice cucumber, shred carrots, cook edamame, and slice avocado.
-
Assemble bowls: add rice, top with salmon, arrange vegetables, and drizzle extra sweet chili sauce.
-
Garnish with sesame seeds, green onions, and lime wedges. Serve warm.
Notes
-
Swap rice for quinoa or cauliflower rice for a low-carb version.
-
Use tofu or tempeh for a plant-based option.
-
Store components separately for meal prep and assemble when ready.