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Roasted Salmon & Broccoli Rice Bowls

Roasted Salmon & Broccoli Rice Bowls

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Ingredients
  

  • 4 5oz. skinless salmon fillets
  • ½ teaspoon salt divided
  • ⅛ teaspoon ground pepper plus ¼ teaspoon, divided
  • 1½ tablespoons mayonnaise
  • 1 tablespoon gochujang Korean chili paste
  • 1 teaspoon honey
  • 3 cups broccoli florets cut into 1inch pieces
  • 1 tablespoon extravirgin olive oil
  • 2 cups hot cooked brown rice divided
  • 1 cup kimchi
  • ¼ cup sliced scallions
  • 1 tablespoon toasted sesame seeds
  • Lime wedges for serving optional

Instructions
 

  • Preheat Oven: Set the oven to 400°F (200°C) and line a large rimmed baking sheet with foil.
  • Prepare the Salmon:
  • Place 4 salmon fillets on one side of the prepared baking sheet.
  • Sprinkle evenly with ¼ teaspoon salt and ⅛ teaspoon pepper.
  • In a small bowl, whisk together 1½ tablespoons mayonnaise, 1 tablespoon gochujang, and 1 teaspoon honey. Brush this mixture evenly over the tops and sides of each fillet.
  • Prepare the Broccoli:
  • Toss 3 cups broccoli florets, 1 tablespoon olive oil, and the remaining ¼ teaspoon salt and pepper together.
  • Spread it on the other side of the baking sheet.
  • Roast:
  • Roast in the oven until the salmon is cooked through and an instantread thermometer inserted into the thickest part of the salmon reads 145°F, about 14 to 16 minutes.
  • Assemble the Bowls:
  • Place ½ cup of cooked rice in each of 4 shallow bowls.
  • Layer each bowl with 1 salmon fillet, about ⅓ cup of roasted broccoli, and ¼ cup of kimchi.
  • Top with ¼ cup sliced scallions and 1 tablespoon toasted sesame seeds.
  • Serve:
  • Serve with lime wedges, if desired, for an extra burst of freshness!