A quick and flavorful bowl featuring salmon, ginger, and scallions with a nourishing grain base.

Scale

4 salmon fillets, skin-on

2 tbsp soy sauce or tamari

1 tbsp toasted sesame oil

1 tbsp honey

2 tbsp grated fresh ginger

3 scallions, chopped

2 cups cooked brown rice or quinoa

2 cups mixed vegetables (bok choy, snap peas, or carrots)

1 tbsp sesame seeds

1 lime, cut into wedges

1. Pat salmon fillets dry and season lightly with salt.

2. Mix soy sauce, sesame oil, honey, ginger, and scallions to create the marinade.

3. Marinate salmon for 15–20 minutes.

4. Cook salmon skin-side down in a hot skillet for 4–5 minutes, then flip and cook 3 more minutes.

5. Sauté or steam vegetables until crisp-tender.

6. Assemble bowls with rice, vegetables, and salmon.

7. Garnish with sesame seeds and lime wedges.

For gluten-free: use tamari instead of soy sauce.

Make ahead: cook rice in advance to save time.

Meal prep: store in individual containers for quick lunches.

Keywords: Ginger-Scallion Salmon Bowls, salmon bowls, healthy dinner