Asian Sesame Salmon Bowls

For those of you who hate dirtying a lot of dishes this meal is for you!  This recipe primarily involves using one cookie sheet as pictured above to do all of the roasting of your veggies and fish.  You can utilize a quick frozen or pre-made brown rice to make your life even easier if you want to forgo making the gluten free pilaf recipe below. 

This dish screams anti-inflammatory thanks to a potent dose of omega 3 fatty acids from the salmon and plant based polyphenols and antioxidants in the colorful veggies.  Sesame oil also contains an antioxidant called sesamin  Shoot for a rainbow of colors here-get creative by mixing and matching whatever veggies you have in the fridge!


Makes roughly 2-3 servings

What you need:

  • 1 lb raw wild salmon fillets
  • 2 cloves garlic
  • 1/3 cup tamari
  • 3 T toasted sesame oil
  • Avocado oil
  • ½ large head of purple cabbage
  • 2 large carrots
  • 4 oz of shitake mushrooms (roughly 1 cup raw)
  • 1.5 bell peppers (~1 cup chopped)
  • 2 handfuls of raw spinach
  • 1/4 cup organic brown rice
  • ¼ cup organic quinoa (rinsed)
  • 1 tsp coconut oil

How you do it:

  1. Preheat the oven to 400°
  2. Line a baking sheet with parchment or silicone baking mats and lightly oil with avocado oil
  3. In a small bowl mix the sesame oil, tamari and minced garlic
  4. Place salmon fillets on baking sheet and brush with the sauce mixture; save remaining sauce and set aside
  5. Peel carrots and chop all veggies (except spinach) into bite-sized pieces (as pictured above); you can use a variety of veggies here (ie snow peas, broccoli, cauliflower, etc; this is a great meal for using up those extra veggies you have in the fridge!)
  6. Spread out veggies on the same baking sheet as the salmon
  7. Drizzle the remaining sauce over the veggies and toss to distribute
  8. Place pan of salmon and veggies in the oven and bake for 15-20 minutes until salmon is flaky
  9. While the salmon/veg are baking: rinse quinoa and add to brown rice in a large pot with 1 cup of water and 1 tsp coconut oil
  10. Bring to a boil and then simmer on low until tender (~35-40 minutes)
  11. Once cooked; layer rice in the bottom of a shallow bowl, top with a handful of raw spinach, cooked roasted veggies and salmon; serve immediately


GFG Enjoy! Signature

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