Name: Bang bang salmon rice bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 serving
Ingredients: 5 oz Atlantic salmon fillet, patted dry; 2 tbsp jasmine rice; 3 tbsp water; 3.5 oz cauliflower florets, cut into 1-inch pieces; 8 olive oil cooking sprays; 1/4 tsp salt; 1/2 tsp black pepper; 3 tbsp plain nonfat Greek yogurt; 1 1/2 tsp sweet chili sauce; 1 tsp sriracha; 1 tsp lime juice; 1 green onion, thinly sliced

Nutrition

Per serving

448 calories

Protein: 35g; 31% of calories
Carbs: 32g; 29% of calories
Fat: 20g; 40% of calories

Instructions

Prep 10 min · Cook 15 min

In a small saucepan, combine the rice and water. Bring to a boil over high heat, then cover and reduce heat to low. Simmer for 15 minutes. Remove from the heat and let stand, covered, for 5 minutes.
Preheat the oven to 400°F and line a half-sheet pan with parchment paper. Arrange the cauliflower on one side and the salmon on the other. Coat both with cooking spray and season with the salt and pepper. Roast until the cauliflower is tender and the salmon flakes easily with a fork, about 12 to 15 minutes. Done when flakes easily, 145°F.
While the salmon roasts, whisk the Greek yogurt, sweet chili sauce, sriracha, and lime juice together in a small bowl until smooth.
Fluff the rice with a fork and place in a bowl. Top with the roasted cauliflower and salmon fillet. Spoon the bang bang sauce over the fish and garnish with the green onions.

Nutrition

Ingredients

Instructions

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