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Crispy Paprika Salmon Bowls with Ginger Vegetables & Rice
4.5 from 54 votes

Crispy Paprika Salmon Bowls with Ginger Vegetables & Rice

Crispy Paprika Salmon Bowls combine broiled salmon seasoned with paprika and sea salt with sautéed ginger-infused vegetables including carrots, broccoli, zucchini, and spinach, served over brown rice. The salmon’s crispy exterior contrasts with tender vegetables flavored with coconut aminos and a hint of sriracha, creating a balanced meal with umami, spice, and freshness.

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

Ingredients

Ginger Vegetables & Rice:
  • 1 Tbsp avocado oil
  • 3 carrot peeled and chopped, large
  • 1 broccoli chopped into florets, large crown
  • 1 zucchini chopped, large
  • 1 1/2 Tbsp ginger to taste, minced
  • 2 tsp sriracha optional
  • 1/2 tsp salt to taste, sea salt
  • 2 Tbsp coconut aminos or liquid aminos
  • 3 cups baby spinach
  • 2 cups brown rice cooked
  • 2 green onions sliced, for serving*
Paprika Salmon:
  • 2 tsp avocado oil
  • 1 lb salmon cut into 2 or 3 fillets
  • 1/4 tsp salt sea salt
  • 1 1/2 tsp paprika ground

Instructions

Broil the Salmon:
    Cup of Yum
  1. 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.
  2. 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:
  1. 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.
  2. 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. 
  3. 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.
  4. Divide the rice and veggies between 3 or 4 bowls and serve with salmon on top with a sprinkle of green onion.

Notes

  • Replace broccoli with broccolini and omit green onion for a low-FODMAP option.

Nutrition Information

Serving 1of 3 Calories 542kcal (27%) Carbohydrates 39g (13%) Protein 36g (72%) Fat 26g (40%) Fiber 6g (24%) Sugar 8g (16%)

Nutrition Facts

Serving: 2 to 3 servings

Amount Per Serving

Calories 542

% Daily Value*

Serving 1of 3
Calories 542kcal 27%
Carbohydrates 39g 13%
Protein 36g 72%
Fat 26g 40%
Fiber 6g 24%
Sugar 8g 16%

* Percent Daily Values are based on a 2,000 calorie diet.