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- 4 salmon fillets (approximately 6 oz each) - 1 cup jasmine rice - 2 cups water or low-sodium vegetable broth - 2 tablespoons honey - 3 tablespoons soy sauce - 3 cloves garlic, minced - 1 red bell pepper, sliced - 1 cup broccoli florets - 1 carrot, julienned - 2 green onions, chopped (for garnish) - Sesame seeds (for garnish) - Salt and pepper to taste To make these savory sheet-pan honey garlic salmon rice bowls, we start with fresh, quality ingredients. You will want to choose salmon fillets that are firm and vibrant in color. Each fillet should weigh about 6 oz to ensure a hearty serving. For the rice, jasmine rice adds a lovely aroma and a slightly sticky texture. It pairs perfectly with the salmon. Next, let’s talk about the marinade. Honey adds a sweet touch, while soy sauce gives it depth. Garlic is a must for bold flavor. I recommend using fresh garlic for the best taste. When it comes to vegetables, I like to use a mix of colors and textures. The red bell pepper brings sweetness and crunch. Broccoli florets add a nice green touch, and carrots bring color and a slight sweetness. These veggies complement the salmon well. Don’t forget garnishes! Chopped green onions and sesame seeds add a delightful finish. They not only enhance the look of the dish but also add extra flavor. Make sure you season with salt and pepper to taste. This simple step makes a big difference. Enjoy gathering these ingredients; they will come together to create a delicious meal! - Preheat the oven to 400°F (200°C). This will ensure perfect cooking. - In a small bowl, whisk together honey, soy sauce, garlic, ginger, and sesame oil. Mix well. Set aside half for later. - Take the salmon fillets and place them in a large resealable bag or dish. - Pour the marinade over the salmon, covering each piece. Seal the bag or cover the dish. - Refrigerate for at least 15 minutes. For more flavor, you can marinate up to 2 hours. - Rinse 1 cup of jasmine rice under cold water. Keep rinsing until the water runs clear. - In a medium saucepan, combine the rinsed rice with 2 cups of water or low-sodium vegetable broth. - Bring it to a boil over medium-high heat. Once boiling, reduce to low. Cover and simmer for about 15 minutes. The rice should be tender and fluffy. - On a large sheet pan, spread out sliced red bell pepper, broccoli florets, and julienned carrot. - Drizzle with olive oil and season with salt and pepper. - Toss the vegetables to coat them evenly. - Discard the marinade from the salmon. Place the marinated salmon on the sheet pan with vegetables. - Drizzle the reserved marinade over both the salmon and vegetables. - Bake in the preheated oven for 12-15 minutes. The salmon should be cooked through and flake easily. - Once cooked, fluff the jasmine rice with a fork. - Divide the rice among four serving bowls. - Top each bowl with a piece of honey garlic salmon and a generous serving of roasted vegetables. - Garnish with chopped green onions and sesame seeds before serving. Enjoy your meal! For great salmon, cook it at 400°F (200°C). This high heat helps the salmon cook evenly and stay moist. Look for the fish to flake easily with a fork. An internal temperature of 145°F (63°C) means it’s done. If you like a bit of crispness, cook it a few minutes longer, but watch closely. To amp up the flavor, try adding spices like paprika or chili flakes. Fresh herbs like cilantro or basil can brighten up the dish. A squeeze of lime or lemon juice just before serving adds a zesty kick. Experiment with these options to find what you love most. Rinsing jasmine rice is key for fluffy grains. Wash it under cold water until clear water runs off. This removes excess starch. For cooking, use a ratio of 1 cup rice to 2 cups water or broth. Bring it to a boil, then lower the heat. Cover and simmer for about 15 minutes. Let it sit covered off the heat for fluffier rice. {{image_4}} You can switch up the protein in this dish. Try using trout instead of salmon. Trout has a milder taste and cooks quickly. Chicken is another great choice. Use boneless, skinless chicken thighs for juiciness. If you want a plant-based option, tofu works well too. Just press the tofu to remove extra water for better texture. Each of these proteins absorbs the marinade nicely, bringing great flavor. Feel free to get creative with your veggies. Zucchini or asparagus can replace broccoli. Both roast well and add nice color. Sweet potatoes are another option. They bring a wonderful sweetness and hearty texture. Even green beans can work beautifully here. Just remember to cut them to similar sizes for even cooking. While honey garlic is delicious, you can try new flavors. Teriyaki sauce adds a sweet and savory twist. It pairs well with any protein. Miso paste is another fun option. Mix it with a bit of water to thin it out. This gives a rich, umami flavor. Don't hesitate to experiment with your favorite sauces. Each choice brings a new spin to your rice bowls. You can store leftover salmon rice bowls in the fridge. Use airtight containers to keep them fresh. They will last for about 3 to 4 days. Before refrigerating, let the bowls cool down to room temperature. This helps prevent condensation in the containers. To freeze salmon and rice bowls, first, let them cool completely. Then, place the bowls in freezer-safe containers. Make sure to leave some space at the top for expansion. You can freeze them for up to 3 months. When you're ready to eat, thaw them in the fridge overnight. Reheat your salmon rice bowls in the oven or microwave. For the oven, set it to 350°F (175°C). Place the bowl in for about 15-20 minutes until warm. If using the microwave, heat in short intervals, stirring in between. This helps keep the texture nice. Avoid overheating to prevent dry salmon. Yes, you can use brown rice. However, it takes longer to cook. You should adjust the cooking time to about 40-45 minutes. Make sure to use more water, about 2.5 cups for every cup of brown rice. Rinse the rice under cold water before cooking. This helps remove extra starch and keeps it fluffy. To check if the salmon is done, look for a few signs. The flesh should be opaque and firm. If you gently poke it with a fork, it should flake easily. A good internal temperature for salmon is 145°F (63°C). Use a meat thermometer for accuracy. This ensures your salmon is safe and tasty. These rice bowls pair well with many sides. Try a simple green salad with a light vinaigrette. Steamed edamame also works well. You can add some pickled vegetables for a tangy crunch. If you want more flavor, serve with a side of miso soup. Each option adds a nice touch to your meal. This recipe brings meaty salmon and fresh veggies together in a simple bowl. You saw the easy steps from marinating to baking. Options for flavor and variations let you enjoy it your way. Remember to store any leftovers right to keep them fresh. I hope you try this dish. It is satisfying and full of flavor. Cooking can be fun, and I believe you’ll love this meal!

Sheet-Pan Honey Garlic Salmon Rice Bowls

Looking for a delicious and easy meal? Try these Sheet-Pan Honey Garlic Salmon Rice Bowls! With tender salmon fillets marinated in a savory honey garlic sauce, served over fluffy jasmine rice and roasted vegetables, this recipe is not just tasty but also a breeze to make. Perfect for weeknight dinners! Click through to explore the full recipe and learn how to create this mouthwatering dish in no time. Your taste buds will thank you!
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Ingredients
  

4 salmon fillets (approximately 6 oz each)

1 cup jasmine rice

2 cups water or low-sodium vegetable broth

2 tablespoons honey

3 tablespoons soy sauce

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon sesame oil

1 red bell pepper, sliced

1 cup broccoli florets

1 carrot, julienned

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Salt and pepper to taste

Instructions
 

Preheat the Oven: Set your oven to preheat at 400°F (200°C). This will prepare it for roasting the salmon and vegetables to perfection.

    Prepare the Marinade: In a small mixing bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, and sesame oil until well combined. Set aside half of this marinade in a separate bowl to use later.

      Marinate the Salmon: Place the salmon fillets in a large resealable plastic bag or a shallow dish. Pour the marinade over the salmon, ensuring each fillet is coated. Seal the bag or cover the dish and refrigerate for at least 15 minutes (up to 2 hours for deeper flavor infusion).

        Cook the Rice: While the salmon is marinating, rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice and 2 cups of water or vegetable broth. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes or until the rice is tender and fluffy. Remove from heat and keep covered to steam.

          Prepare the Vegetables: On a large sheet pan, spread out the sliced red bell pepper, broccoli florets, and julienned carrot. Drizzle with a light coating of olive oil and season with salt and pepper. Toss the vegetables together to ensure even seasoning.

            Bake the Salmon and Vegetables: Discard the marinade that the salmon was in and place the marinated salmon fillets on the sheet pan alongside the vegetables. Drizzle the reserved marinade over both the salmon and the vegetables. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

              Assemble the Bowls: Once cooked, fluff the jasmine rice with a fork and divide it among four serving bowls. Top each bowl with a portion of the honey garlic salmon and a generous serving of the roasted vegetables.

                Garnish and Serve: Finish off each bowl with a sprinkle of chopped green onions and sesame seeds for added texture and flavor. Serve warm and enjoy your delicious homemade meal!

                  Prep Time, Total Time, Servings: 20 minutes | 30 minutes | Serves 4