NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.25 cup cooked jasmine rice

2 tbsp plain Greek yogurt

0.25 tbsp avocado oil mayonnaise

1 tsp sriracha

1 tsp coconut aminos

0.25 cup cucumber

0.13 whole avocado

1 sheet nori

1 tsp toasted sesame seeds

1 stalk green onion

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Place the salmon fillet on the baking sheet and season with sea salt and black pepper.

• 3

  Bake the salmon for 12 to 15 minutes until it is cooked through and flakes easily with a fork.

• 4

  In a medium mixing bowl, flake the cooked salmon into small pieces using a fork.

• 5

  Add the Greek yogurt, avocado oil mayonnaise, sriracha, and coconut aminos to the salmon and stir until thoroughly combined.

• 6

  Place the cooked jasmine rice into the bottom of a small oven-safe bowl or ramekin.

• 7

  Spread the creamy salmon mixture in an even layer over the top of the rice.

• 8

  Set the oven to broil and place the bowl on the top rack for 2 to 3 minutes until the top is slightly golden and bubbly.

• 9

  Remove from the oven and top with diced cucumber, avocado slices, sliced green onion, toasted sesame seeds, and shredded nori.