Salmon Rice Edamame Bowl

Ingredients

• 2 salmon portions
• 1 cup cooked brown rice
• 1 cup shelled edamame
• 1/2 cucumber, sliced
• 1 tbsp low-sodium soy sauce
• 1 tsp sesame seeds

Instructions

1. Preheat the oven to 400°F (205°C). Place the salmon portions skin-side down on a parchment-lined baking sheet and season with a pinch of salt and pepper.
2. Bake the salmon for 12 to 15 minutes until the flesh flakes easily with a fork and looks opaque throughout. The top should be lightly golden.
3. While the salmon bakes, warm the cooked brown rice in a small saucepan or the microwave. In a separate bowl, heat the shelled edamame by microwaving for 1 to 2 minutes or briefly blanching in boiling water.
4. Divide the warm rice between two bowls. Arrange the edamame, sliced cucumber, and a salmon portion on top of each.
5. Drizzle the soy sauce over the bowls and sprinkle with sesame seeds. Serve immediately with chopsticks or a fork.

Tips

• Look for wild-caught salmon when possible — it tends to have a firmer texture and richer flavor for baking.
• Add a drizzle of sriracha mayo or a spoonful of pickled ginger to give the bowl a sushi-inspired twist.
• Cook the rice in a big batch on the weekend so weeknight assembly takes under 20 minutes.
• Frozen edamame works perfectly here — no need to thaw before heating, just add an extra minute to the cook time.