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- 4 salmon fillets (about 6 oz each) - 1 red bell pepper, sliced - 1 cup broccoli florets - 1 carrot, julienned - 2 tablespoons honey - 3 tablespoons soy sauce - 1 cup jasmine rice - 2 cups water or low-sodium vegetable broth - 3 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 1 tablespoon sesame oil - Salt and pepper to taste - 2 green onions, chopped - Sesame seeds First, preheat your oven to 400°F (200°C). This step helps the salmon cook evenly. Next, in a small bowl, whisk together the marinade. Combine 2 tablespoons of honey, 3 tablespoons of soy sauce, 3 minced garlic cloves, 1 tablespoon of grated ginger, and 1 tablespoon of sesame oil. Make sure to reserve half of this mixture for later. To marinate the salmon, place the fillets in a large resealable bag or a shallow dish. Pour the marinade over the salmon. Seal the bag or cover the dish. Let it marinate for at least 15 minutes. You can also refrigerate it for up to 2 hours. This extra time will add more flavor. While the salmon marinates, rinse 1 cup of jasmine rice under cold water. This removes excess starch. In a medium saucepan, combine the rice and 2 cups of water or low-sodium vegetable broth. Bring it to a boil. Then, reduce the heat to low, cover, and simmer for about 15 minutes. The rice will be fluffy when done. Keep it covered to stay warm. For the vegetables, prepare a large sheet pan. Arrange the sliced red bell pepper, broccoli florets, and julienned carrot on the pan. Drizzle them with olive oil, then season with salt and pepper. Toss to coat the veggies evenly. Now, it’s time to bake. Remove the salmon from the marinade and discard that marinade. Place the salmon on the sheet pan with the vegetables. Pour the reserved marinade over both. Bake in the preheated oven for 12 to 15 minutes. Check for doneness by ensuring the salmon flakes easily with a fork. Once everything is cooked, fluff the rice with a fork. Divide the rice among serving bowls. Top each bowl with the honey garlic salmon and the roasted vegetables. For a finishing touch, sprinkle chopped green onions and sesame seeds on top. Enjoy your delicious meal! To keep your salmon moist, marinate it well. Use the honey, soy sauce, garlic, ginger, and sesame oil mix. This blend adds flavor and helps lock in moisture. Check for doneness by using a fork. If the salmon flakes easily, it's ready. The fish should be opaque in color. If it's still translucent, give it more time. Fluffing the rice is key for a light texture. After cooking, use a fork to gently lift the rice grains. This helps separate them for a better bite. Using broth instead of water adds flavor. The broth gives the rice a richer taste that pairs well with the salmon and veggies. Always rinse the rice first to remove excess starch. Adjust cooking times for each vegetable. Broccoli needs about 12-15 minutes, while bell peppers and carrots cook faster, around 10-12 minutes. Keep an eye on them to avoid overcooking. For the best mix, use colorful veggies. Red bell pepper, broccoli, and carrot not only taste great together, but they also look appealing in your bowl. This balance adds nutrition and makes your dish pop! {{image_2}} You can swap salmon for other proteins. Chicken works well, too. Tofu is a great choice for vegans. Both options will soak up the honey garlic flavor. For grains, consider using quinoa or brown rice. Quinoa adds a nutty taste. Brown rice gives a hearty texture. Both options boost fiber in your meal. Want some heat? Add sriracha or chili flakes to the marinade. A little spice can elevate the dish. You can also try other sauces like teriyaki or hoisin. These options provide a unique twist on the classic flavor. Using seasonal veggies can enhance your dish. Fresh asparagus or zucchini can replace bell peppers. Carrots can be swapped for snap peas in spring. Adjust the marinade for seasonal flavors, too. In fall, add a touch of maple syrup. Summer might call for fresh herbs like basil or mint. These tweaks keep your meals fresh and exciting. For best results, store leftovers in an airtight container. Let the food cool down before sealing. Keep the salmon, rice, and veggies together. Refrigerate them within two hours of cooking. Leftovers taste best when eaten within three days. After that, the flavors may fade. To reheat, use the microwave or oven. For the microwave, place the food in a microwave-safe dish. Heat in short bursts, stirring in between. The oven method works well too. Preheat it to 350°F (175°C). Cover the dish with foil to keep moisture in. Avoid overcooking by checking often. Salmon should be warm but not dry. You can freeze salmon and rice for later use. Wrap each piece of salmon tightly in plastic wrap. Place the wrapped salmon in a freezer bag. Use the same method for the rice. For best taste, consume within three months. To thaw, place the salmon in the fridge overnight. Reheat after thawing to enjoy again. You should marinate the salmon for at least 15 minutes. For best flavor, try marinating it for up to 2 hours. The longer it sits, the more the salmon absorbs the honey garlic sauce. This adds a rich taste that makes every bite special. You can use many different veggies. Try snap peas, asparagus, or zucchini for a twist. Carrots, broccoli, and bell peppers work great too. Feel free to mix and match based on what you like or have on hand. This recipe is all about your taste! Yes, you can prep this meal ahead. Marinate the salmon and chop the veggies a day before. Store everything in the fridge until you're ready to cook. You can even cook the rice in advance. Just reheat it when you’re ready to serve. This saves time on busy days. These rice bowls are filling on their own. But, if you want extras, try a fresh salad or steamed edamame. A light cucumber salad also complements the flavors nicely. These sides add a refreshing touch to your meal. This recipe shows how to make delicious salmon bowls with fresh and pantry ingredients. You learned to prep, cook, and assemble the dish step-by-step. I shared tips for perfect salmon, rice, and vegetables. You can modify the flavors and store leftovers easily. Try new ingredients or spices to keep it fun. Cooking doesn't have to be hard. With a few simple steps, you can enjoy tasty meals at home. Enjoy your cooking, and have fun experimenting!

Sheet-Pan Honey Garlic Salmon Rice Bowls

Discover the deliciousness of Sheet-Pan Honey Garlic Salmon Rice Bowls, a perfect meal for any night of the week! This easy recipe combines juicy salmon fillets with vibrant vegetables and fluffy jasmine rice, all drizzled with a mouthwatering honey garlic marinade. In just about 30 minutes, you can whip up a healthy and satisfying dinner. Click through to explore the full recipe and make your taste buds dance!
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Ingredients
  

4 salmon fillets (about 6 oz each)

1 cup jasmine rice

2 cups water or low-sodium vegetable broth

2 tablespoons honey

3 tablespoons soy sauce

3 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 tablespoon sesame oil

1 red bell pepper, sliced

1 cup broccoli florets

1 carrot, julienned

2 green onions, chopped (for garnish)

Sesame seeds (for garnish)

Salt and pepper to taste

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C).

    Prepare the Marinade: In a small bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, and sesame oil. Reserve half of the marinade for later use.

      Marinate the Salmon: Place the salmon fillets in a large resealable bag or a shallow dish. Pour the marinade over the salmon and let it marinate for at least 15 minutes (or up to 2 hours in the refrigerator for more flavor).

        Cook the Rice: While the salmon is marinating, rinse the jasmine rice under cold water. In a medium saucepan, combine the rice and water or vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is fluffy and cooked through. Remove from heat and keep covered.

          Prepare the Vegetables: On a large sheet pan, arrange the sliced red bell pepper, broccoli florets, and julienned carrot. Drizzle with olive oil, season with salt and pepper, and toss to coat evenly.

            Bake the Salmon and Vegetables: Remove the salmon from the marinade (discard the used marinade). Place the marinated salmon on the sheet pan alongside the vegetables. Pour the reserved marinade over the salmon and veggies. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

              Assemble the Bowls: Fluff the cooked rice with a fork and divide it among serving bowls. Top with the honey garlic salmon and roasted vegetables.

                Garnish and Serve: Sprinkle chopped green onions and sesame seeds over the top for garnish. Serve warm and enjoy!

                  Prep Time, Total Time, Servings: 20 minutes | 30 minutes | Serves 4