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Teriyaki Salmon Rice Bowl

Sweet and tangy teriyaki sauce is the perfect match for savory salmon in this fast weeknight dinner with a side of spring fresh asparagus.

Serves 4
363 calories per serving


> 2 cups minute brown rice
> 1 (12 oz) pkg salmon fillets
> 1 cup low-sodium teriyaki sauce
> 1 (12 oz) pkg  asparagus
> 2 tbsp olive oil
> 1 tbsp sesame seeds


Preheat the oven to 450°F. Prepare rice according to package directions. Meanwhile, cut salmon into 4 equal pieces. Place salmon in a bowl and cover with teriyaki sauce.
Trim asparagus to remove woody ends and chop into 1-inch pieces. Toss with olive oil. Season with salt (in moderation) and pepper.
Place marinated salmon skin side down and asparagus onto a parchment-lined baking sheet. Bake until salmon is cooked through and asparagus is tender, 12 min.
Divide rice among 4 bowls and top with asparagus and salmon. Garnish with sesame seeds.

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