Crispy Paprika Salmon Bowls with Ginger Vegetables & Rice

Name: Crispy Paprika Salmon Bowls with Ginger Vegetables & Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 to 3 servings
Ingredients: 1 Tbsp avocado oil; 3 large carrots; 1 large crown broccoli; 1 large zucchini; 1 1/2 Tbsp minced ginger; 2 tsp Sriracha; 1/2 tsp sea salt; 2 Tbsp Coconut aminos; 3 cups baby spinach; 2 cups cooked brown rice; 2 green onions; 2 tsp avocado oil; 1 lb salmon; 1/4 tsp sea salt; 1 1/2 tsp ground paprika

User Reviews

4.5

54 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
2 to 3 servings
Calories
542 kcal
Course
Main Course
Cuisine
American

Crispy Paprika Salmon Bowls with Ginger Vegetables & Rice

Tyler Espinosa

Report

Crispy Paprika Salmon Bowls with Ginger Vegetables & Rice is a satisfying meal that is easy on the stomach.

Share:

I Made This!

40 people made this

Print

10 people printed this

Save this

32 people saved this

Ingredients

Servings

Ginger Vegetables & Rice:

1 Tbsp avocado oil
3 large carrots peeled and chopped
1 large crown broccoli chopped into florets*
1 large zucchini chopped
1 1/2 Tbsp minced ginger to taste
2 tsp Sriracha optional
1/2 tsp sea salt to taste
2 Tbsp Coconut aminos or liquid aminos
3 cups baby spinach
2 cups cooked brown rice
2 green onions sliced, for serving*

Paprika Salmon:

2 tsp avocado oil
1 lb salmon cut into 2 or 3 fillets
1/4 tsp sea salt
1 1/2 tsp ground paprika

Add to Shopping List

Instructions

Broil the Salmon:

Place oven on high broil setting. Lightly coat a casserole dish with avocado oil and place the salmon fillets in the dish. Sprinkle with sea salt and paprika.
Place on the the rack that is second to the top of the oven (note: do not put casserole dish on the top rack. If fat from the salmon hits the heating elements, it could start an oven fire.). Broil 12 to 15 minutes, or until salmon is crispy and cooked through (cook time will depend upon thickness of fish).

Prepare the Ginger Vegetables:

While the salmon is cooking, prepare the vegetables. Heat the oil over medium in a large wok or cast iron skillet. Add carrots and broccoli and stir. Cover and cook 2 to 3 minutes, until vegetables begin to soften.
Remove cover and add zucchini, ginger, sriracha, sea salt, and coconut aminos. Stir well and cover. Cook until vegetables have reached desired done-ness, about 3 to 5 minutes.
Add the spinach, cover, and cook until wilted, about 1 minute. Stir in the cooked rice and continue cooking until rice is warm. Taste veggies and rice for flavor and add more sea salt, sriracha or ginger to taste.
Divide the rice and veggies between 3 or 4 bowls and serve with salmon on top with a sprinkle of green onion.

Notes

*For Low-FODMAP, replace the broccoli with broccolini as it is typically better tolerated by the GI. Omit the green onion if you're sensitive to them.