Sheet Pan Salmon Rice Bowl
Dinner decides itself: salmon, rice, and veg on one pan, then eat.
If you’re tired and still need a real dinner, this is a good night for it. The salmon roasts while you warm rice and toss together a quick topping, so you get something filling without juggling a bunch of pots. It tastes fresh and balanced, but it’s not fussy: the seasoning is simple, the steps are short, and the cleanup stays manageable. Use leftover rice if you have it, or make fresh rice while the sheet pan cooks. Expect a dependable weeknight bowl with tender salmon, soft rice, and enough flavor to feel like you tried harder than you did.
Ingredients
- 1.5 lb salmon fillet — Skin on or off
- 2 cup cooked rice — Warm or room temperature
- 1 unit broccoli crown — Cut into small florets
- 1 unit red bell pepper — Sliced
- 2 tbsp olive oil — Divided
- 1 tbsp soy sauce — Use tamari if needed
- 1 tbsp lemon juice — Fresh if possible
- 1 tsp garlic powder
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 unit avocado — Sliced
- 2 tbsp scallions — Thinly sliced
- 1 tbsp sesame seeds — Optional
Method
- 1 Heat the oven to 425°F. On a sheet pan, toss the broccoli and bell pepper with 1 tbsp olive oil, half the salt, and half the pepper. Spread into an even layer and roast for 10 minutes.
- 2 Push the vegetables to the sides of the pan and add the salmon in the center. Drizzle with the remaining olive oil, soy sauce, lemon juice, garlic powder, and the rest of the salt and pepper. Roast for 10 to 12 minutes, until the salmon flakes easily.
- 3 Warm the rice if needed, then divide it into bowls. Top with the roasted salmon and vegetables, avocado, scallions, and sesame seeds.
- 4 Spoon any juices from the pan over the bowls and serve right away.
Variations
- Vegetarian swap — Replace the salmon with extra-firm tofu cubes; roast them on the sheet pan for the same timing and finish with the same sauce.
- Faster swap — Use microwave rice and pre-cut broccoli florets so dinner comes together with almost no chopping.
- Substitutions — Swap broccoli for green beans or snap peas, and use any cooked grain you already have instead of rice.
Notes
If your rice is cold from the fridge, splash it with 1 tbsp water before microwaving so it steams instead of drying out. Salmon is done when it flakes at the thickest part and looks opaque, but still moist. For extra flavor, add a drizzle of sriracha or a spoonful of plain yogurt after serving.
Equipment that helps
- Sheet pan — It lets the salmon and vegetables cook together so cleanup stays low.
- Parchment paper — It keeps the fish from sticking and makes the pan easier to wipe clean.
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