Salmon Broccoli Rice Bowl

To try

Servings: 4 · $7/serving · Active: 15 min · Total: 30 min ·

kid-friendlyrice-bowlssalmonsheet-panunder-30-minutescandidateto-try

Notes

Added by Thursday candidate discovery from validated source list (Skinnytaste); untried to-try option selected for household-friendly variety.
Imported from structured recipe metadata on 2026-07-16T09:03:19-04:00.
Image saved locally at /images/salmon-broccoli-rice-bowl.jpg.

Quantity	Unit	Item	Section	Pantry?
4		5-ounce salmon fillets (skinless)	Meat & Seafood	no
1 1/2	tablespoons	extra virgin olive oil	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	yes
3/4	teaspoon	kosher salt	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
		⅛ teaspoon fresh cracked black pepper	Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts	yes
1	tablespoon	minced garlic	Produce	no
1	large	lemon (halved sliced into 4 rounds, the other half for the mayo)	Produce	no
1/3	cup	light mayonnaise	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
1	tablespoon	sriracha	Asian ingredients	no
1		garlic clove (minced )	Produce	no
12	ounce	bag broccoli florets	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
2	cups	cooked jasmine rice	Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs	no
		black and white sesame seeds (for garnish)	Asian ingredients	no

Preheat the oven to 400°F, and adjust the oven rack to the middle position. Line a large sheet pan with parchment paper.
In a small bowl combine the oil with garlic, salt and pepper and stir to mix. Combine sriracha mayo ingredients with remaining ½ teaspoon lemon juice.
Add salmon filets to one side of the sheet pan, and the broccoli on the other side. Toss 1 tablespoon of the garlic oil with the broccoli, and brush the remaining on the salmon. Top each filet off with a lemon round.
Bake at 400° for 15 minutes until the salmon is cooked through and the broccoli is crisp, tender.
Add ½ cup cooked rice to each bowl. Top off with a filet of salmon and a heaping ¾ cup steamed broccoli florets. Using the back of a fork, smash/flake the salmon into the rice.
Drizzle the sriracha mayo over the bowls and garnish with black and white sesame seeds.