30-Minute Amazing Dinner Idea
A quick and flavorful meal featuring roasted salmon, fresh veggies, and wholesome brown rice, perfect for busy weeknights.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the Salmon
- 4 pieces skinless salmon filets, cubed 4 to 6 oz each
- 2 Tbsp avocado oil
- 3 Tbsp honey
- 1 Tbsp soy sauce or tamari Use tamari for gluten-free option
- 1 Tbsp sriracha
For the Salad
- 2 cups cooked brown rice
- 1 medium avocado, cubed
- 1 cup diced cucumber
- 1 Tbsp olive oil
- 1/2 cup finely chopped cilantro
- 1 Tbsp fresh lime juice
- 2 tsp honey
For the Sauce
- 1/3 cup light mayo For lighter option, use Greek yogurt
- 1 Tbsp lime juice
- 1/2 tsp paprika
- 1/4 tsp cumin
- 1 tsp honey
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a bowl, toss the cubed salmon with avocado oil, honey, soy sauce or tamari, and sriracha until well-coated.
- Spread the salmon out on a baking sheet in a single layer and roast for 10 minutes.
- Turn on the broiler for the last 2 to 3 minutes to get that perfect crispy finish.
Salad Preparation
- While the salmon is cooking, prepare the cucumber-avocado salad. In a bowl, mix together avocado, diced cucumber, olive oil, cilantro, lime juice, and honey.
Sauce Preparation
- In a small bowl, whisk together the light mayo, lime juice, paprika, cumin, and honey until smooth.
Assembly
- To assemble your bowls, layer the cooked brown rice, roasted salmon, and cucumber-avocado salad.
- Drizzle the sauce over the top and enjoy!
Notes
Leftovers can be stored in an airtight container in the fridge for up to three days. Reheat gently in the oven or microwave. For flavor variations, try swapping the salmon for shrimp or chicken. This dish can be customized with your favorite toppings like fresh herbs, sesame seeds, or pickled onions.