Healthy Salmon Rice Bowl with Roasted Zucchini and Broccoli
This is a fresh and satisfying salmon rice bowl with roasted zucchini, tender broccoli, creamy avocado, and a bright lime-parsley dressing. Balanced, nourishing, and full of vibrant flavors, it’s an easy meal that feels both wholesome and indulgent.
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
Tip: Place the broccoli in ice water to preserve its vibrant color and stop the cooking process. Cut the zucchini into pieces of the same size to ensure they roast evenly.
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