Salmon Rice Bowl with Roasted Zucchini & Broccoli
Bowls like this strike the perfect balance between comfort and freshness. Fluffy sushi rice forms the base, topped with pan-seared salmon, roasted zucchini, and lightly sautéed broccoli, all brought together with a creamy lime dressing. It’s a great combination that delivers both texture and flavor: rich, bright, and deeply satisfying.
What makes this dish especially appealing is its versatility. It’s simple enough for a weeknight dinner, yet polished enough to serve as a light, restaurant-style meal at home. With a mix of protein, healthy fats, and vegetables, it’s a well-rounded bowl that feels as good as it tastes.
Enjoy!
Healthy Salmon Rice Bowl with Roasted Zucchini and Broccoli
Ingredients
- 2 zucchinis , halved and cut into cubes
- 200 g broccoli florets , blanched
- 2 salmon fillets (200–250g | 7-9 oz each)
- 700 g cooked short-grain rice , (sushi rice)
- 2 avocados sliced
- salt and pepper to taste
- extra virgin olive oil
For the dressing:
- 100 g mayonnaise
- juice and zest of 1 lime
- 1 tbsp fresh parsley finely chopped
Instructions
- Preheat the oven to 180°C (355°F), fan mode.
- Spread the zucchini on a lined baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 30–35 minutes, until tender and lightly golden.
- Season the salmon with olive oil, salt, and pepper. Heat a pan over medium heat and cook for 3–4 minutes per side, starting skin-side down, until just cooked through. Remove and set aside.
- Sauté the blanched broccoli for 1–2 minutes, then toss with the lime zest just before removing from the heat.
For the dressing:
- To make the dressing, whisk together the mayonnaise, lime juice, and parsley until smooth.
To assemble:
- To assemble, divide the rice between bowls. Top with zucchini, broccoli, avocado, and salmon (whole or flaked). Drizzle with dressing and serve.
Notes
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