Ingredients
Equipment
Method
- If you haven't prepped your rice ahead of time, cook 1/3 cup short grain brown rice according to package instructions now.
- Make the Creamy Roasted Red Pepper & Walnut Dressing: Combine the roasted red peppers, walnuts, 2 tablespoons olive oil, 1 tablespoon lemon juice, smoked paprika, 1 small garlic clove, salt, and black pepper to taste in a small food processor or blender. Process until the mixture is smooth and creamy. Taste and adjust the seasoning as needed. Set this dressing aside.
- Preheat your oven to 350°F (175°C). Place your grill pan (or any oven-safe skillet) on high heat on the stovetop for two minutes to get it very hot.
- While the pan heats, generously season your 6-ounce Salmon fillet with salt, pepper, or seasoning salt. Pat the salmon dry beforehand with paper towels for a better crust and to prevent sticking.
- Add 2 tablespoons good quality olive oil to the hot pan. Wait 30 seconds for the oil to heat. Carefully add the salmon to the pan, skin side up. Sear for two minutes, or until beautiful grill marks or a golden crust are established.
- Flip the salmon over (it will be skin-side down) and immediately transfer the pan to the preheated 350°F (175°C) oven. Cook for 8-12 minutes, adjusting the time based on the thickness of your fillet. Aim for an internal temperature of 145°F (63°C) at its thickest part.
- While the salmon cooks, use a cheese grater to shred the small carrot. Dice the Persian cucumber. Slice your 1/2 ripe avocado, peeling it first.
- Once the salmon is done, carefully remove it from the oven. Add the cooked short grain brown rice to your bowl and warm it in the microwave if it has cooled. Artfully arrange the wild or baby arugula, sliced avocado, pickled red onions, marcona almonds, diced Persian cucumber, and grated carrot around the rice.
- Place the perfectly cooked Salmon fillet on top of your colorful array of ingredients. Drizzle generously with the Creamy Roasted Red Pepper & Walnut Dressing. Enjoy your healthy meal immediately!
Nutrition
Notes
This High-Protein Salmon Bowl is ideal for weekly meal prep. To maintain freshness, store individual components (salmon, rice, vegetables, and dressing) in separate airtight containers in the refrigerator. Cooked salmon bowls are best enjoyed within 2-3 days.
For best results, ensure your pan is very hot and your salmon is patted dry before searing. Use a meat thermometer to check for doneness, aiming for 145°F (63°C).
Nutrition information is estimated based on common ingredients and serving sizes and may vary.