Crispy Salmon Rice Bowl (Print Version)

# Ingredients:

→ Main Components

01 - Rice that’s already cooked (jasmine, white, or brown)

02 - Assorted veggies, like shredded carrots, fresh broccoli, or edamame

03 - Fresh lemon for squeezing

04 - Salmon fillets with the skin still on

05 - Soy sauce

06 - Minced garlic

07 - A drizzle of olive oil

# Instructions:

01 - Turn up the heat on a big pan over medium-high until it’s ready to go.

02 - Dry the fillets off with some paper towels. Rub on some olive oil, then sprinkle with salt and pepper.

03 - Pop the salmon into the hot pan, skin-side down first. Let it get crispy for 4-5 minutes, flip it over, and cook another 3-4 minutes till done.

04 - Heat up your rice in a pan or microwave. Stir in a splash of soy sauce to give it some extra flavor.

05 - Spoon the rice into a bowl, set the salmon on top, and place the veggies around the edges. Squeeze some lemon juice over everything before serving.

06 - Serve it up warm and dig in with or without extras on the side.

# Notes:

01 - If you need gluten-free, swap soy sauce for tamari.

02 - Leftovers can last in a container for 2 days.

03 - Cut veggies ahead to assemble it quicker.

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