A vibrant, nutritious dish that combines protein-packed salmon with creamy avocado and fluffy rice, all topped with fresh veggies.
Ingredients
Scale:
2 (6-ounce) salmon fillets
1 cup brown rice (or white rice, uncooked)
1 large, ripe avocado
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon olive oil
2 green onions, sliced
1/2 cup shredded carrots
1 tablespoon sesame seeds
Salt and pepper to taste
For the creamy avocado dressing:
1/2 avocado
1/4 cup Greek yogurt (or dairy-free alternative)
1 tablespoon lemon juice
1/2 teaspoon garlic powder
Water (to thin out, 1-2 tablespoons)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place the salmon fillets on the prepared baking sheet. Drizzle with olive oil and soy sauce, then season with salt and pepper. Bake for 12-15 minutes, or until the salmon flakes easily with a fork.
While the salmon is baking, cook the rice according to package instructions. This usually takes about 15-20 minutes, depending on the type you use.
For the creamy avocado dressing, combine the avocado, Greek yogurt, lemon juice, garlic powder, salt, and a splash of water in a blender. Blend until smooth and creamy, adding more water as needed to reach your desired consistency.
Once the salmon and rice are ready, assemble your bowls. Start with a base of rice, then add the baked salmon, sliced avocado, shredded carrots, and green onions on top.
Drizzle the creamy avocado dressing over the top and sprinkle with sesame seeds before serving.
