Description

This Sweet Chili Salmon Bowl offers a perfect balance of spicy and sweet flavors with tender, oven-baked salmon served atop a bed of fluffy rice and fresh, crisp vegetables. Topped with toasted sesame seeds and bright lime juice, this quick and nutritious meal is ideal for a healthy weeknight dinner.

Ingredients

Salmon and Sauce

2 skinless salmon fillets (about 6 oz each)
1/4 cup sweet chili sauce

Base

1 cup cooked rice (white, brown, or quinoa)

Vegetables and Garnishes

1/2 cup sliced bell peppers (any color)
1/2 cup sliced cucumbers
2 green onions, chopped
1 tablespoon toasted sesame seeds
1 teaspoon lime juice
1 garlic clove, minced (optional)

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Instructions

Preheat Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
Prepare Salmon: Place the skinless salmon fillets on the lined baking sheet and generously drizzle each fillet with the sweet chili sauce, ensuring an even coating for flavorful baking.
Bake Salmon: Bake the salmon in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork, signaling it is fully cooked and tender.
Cook Rice: While the salmon bakes, cook your choice of rice according to the package instructions. When done, fluff the rice to keep it light and airy for serving.
Prepare Vegetables: Slice the bell peppers and cucumbers into desirable shapes or bite-sized pieces to add freshness and crunch to the bowl.
Assemble Bowl: Once the salmon is baked, allow it to rest briefly. Serve the fish over a bed of cooked rice and top it with the fresh sliced vegetables.
Garnish and Serve: Sprinkle chopped green onions and toasted sesame seeds over the bowl, drizzle with lime juice, and optionally add minced garlic for extra flavor. Serve warm and enjoy!

Notes

You can substitute quinoa for the rice to add more protein and nutrients.
Adjust the amount of sweet chili sauce according to your spice preference.
To toast sesame seeds, dry roast them in a skillet over medium heat for 2-3 minutes until golden and fragrant.
This recipe can be easily doubled to serve more people.
Salmon can be cooked with skin on if preferred; just adjust baking time slightly.