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Honey mustard salmon bowl with jasmine rice broccoli and avocado

Honey Mustard Salmon Bowls

Easy 25 minute honey mustard salmon bowls with jasmine rice, roasted broccoli, pickled cucumber, avocado, and a creamy honey mustard drizzle.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets 6 oz each
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 4 cups broccoli florets
  • 2 tbsp olive oil
  • 2 cups cooked jasmine rice warm
  • 1 cup shredded carrots
  • 1 cucumber thinly sliced
  • 1 tbsp rice vinegar
  • 1 avocado sliced
  • 1/4 cup Dijon mustard
  • 1/4 cup honey
  • 2 tbsp whole grain mustard
  • 1 tbsp low sodium soy sauce
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic grated
  • 1/4 cup Greek yogurt for creamy drizzle

Method
 

  1. Preheat oven to 425F and line a sheet pan with parchment.
  2. Whisk honey mustard glaze ingredients. Reserve 2 tablespoons for the creamy drizzle.
  3. Toss broccoli with olive oil, salt, and pepper on one side of the sheet pan.
  4. Place salmon on the other side. Season and brush with glaze.
  5. Roast 12 to 14 minutes until salmon hits 125F and broccoli is charred.
  6. Toss cucumber with rice vinegar and a pinch of salt for a quick pickle.
  7. Build bowls with rice, salmon, broccoli, carrots, cucumber, and avocado. Drizzle with creamy honey mustard and finish with sesame seeds and scallions.

Notes

Reserve 2 tbsp of glaze for the creamy drizzle. Pull salmon at 125F internal. Quick pickle the cucumber for brightness.