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Teriyaki Salmon Rice Bowl

Teriyaki Salmon Rice Bowl

Ready in 15 minutes
Makes 4 servings


  • 2 cups minute brown rice
  • 1 (12 oz) pkg salmon fillets
  • 1 cup low-sodium teriyaki sauce
  • 1 (12 oz) pkg asparagus
  • 2 tbsp olive oil
  • 1 tbsp sesame seeds


1. Preheat the oven to 450°F. Prepare rice according to package directions. Meanwhile, cut salmon into 4 equal pieces. Place salmon in a bowl and cover with teriyaki sauce.
2. Trim asparagus to remove woody ends and chop into 1-inch pieces. Toss with olive oil. Season with salt (in moderation) and pepper.
3. Place marinated salmon skin side down and asparagus onto a parchment-lined baking sheet. Bake until salmon is cooked through and asparagus is tender, 12 min.
4. Divide rice among 4 bowls and top with asparagus and salmon. Garnish with sesame seeds.


Per serving: 352 calories, 13g fat, 2g saturated fat, 39mg cholesterol, 1137mg sodium, 34g carbohydrate, 3g fiber, 10g sugar, 25g protein