Crispy Paprika Salmon Bowls with Ginger Vegetables and Rice are one of the meals I make multiple times per week. They’re well-balanced, quick and easy to prepare, and hit the spot no matter the season! This recipe includes a Low-FODMAP option for those with sensitive digestive systems.

Crispy Paprika Salmon Bowls with Ginger Vegetables and Rice - a well-rounded, clean and filling meal that will nourish your body and soul! | #glutenfree

After writing my cookbook, Paleo Power Bowls, I’ve been asked multiple times if I’m *so over* eating food out of bowls.

The answer is a resounding nay. I absolutely love all sorts of healthy ingredients combined in one vessel to create a well-balanced meal.

There’s just no denying the satisfaction I get out of enjoying a HUGE bowl of veggies and meat while curled up on the couch.

I can’t imagine a life any other way. 😉 Bowl life forever!

Crispy Paprika Salmon Bowls with Ginger Vegetables and Rice - a well-rounded, clean and filling meal that will nourish your body and soul! | #glutenfree

I’m almost ashamed to admit how frequently I eat this exact recipe. *Almost.* But this bowl of nutritious YUM is so nourishing that I just had to share my personal go-to.

It’s Low-FODMAP, which means it’s extra easy for my digestive system to process. Perfect for those like me with IBS or digestive issues.

Ingredients for Paprika Salmon Bowls:

Salmon (I go with wild-caught salmon and King salmon is my favorite)

Rice (brown rice or white rice)

Vegetables (choose your favorites!)

Seasonings (I do paprika, salt, and sometimes garlic powder)

Seasonings/Flavors: Sriracha, coconut aminos (or soy sauce), fresh ginger

The salmon portion of this recipe is just so stinking simple. All we do is sprinkle salmon with sea salt and paprika and broil it in the oven.

The result is perfect crispy salmon that is still so moist and tender on the inside. If I had to choose one way of preparing salmon for the rest of my life, this would be the way!

Crispy Paprika Salmon Bowls with Ginger Vegetables and Rice - a well-rounded, clean and filling meal that will nourish your body and soul! | #glutenfree

The vegetable and rice portion of these Crispy Paprika Salmon Bowls is simply a mashup of whatever sounds good to you.

I’m always a bit fan of broccoli, carrot, zucchini and spinach. I flavor it all up with fresh ginger and coconut aminos, because momma knows.

Recipe Adaptations:

  • Change up the vegetables according to what’s in season and what you’re craving. Bok choy, bell pepper, onion, garlic, cauliflower, leek, cabbage, etc. are awesome!
  • Get creative with the seasonings on the salmon and the veggies you use to make this meal one worth repeating over and over without becoming tired of it.
  • If you don’t follow a Low-FODMAP diet, feel free to add onion and garlic – they will add even more flavor to the dish!
Crispy Paprika Salmon Bowls with Ginger Vegetables and Rice - a well-rounded, clean and filling meal that will nourish your body and soul! | #glutenfree

You can even take this bowl a step farther by drizzling it with Paleo teriyaki sauce, red curry sauce, wasabi sauce, or any sauce that tickles your fancy.

Looking for more Low-FODMAP (easy on the belly) dinner recipes? Check out my 46 Low-FODMAP Dinner Recipes!

If you make these Crispy Paprika Salmon Bowls, please feel free to share a photo and tag @The.Roasted.Root on Instagram!

More Healthy Salmon Recipes:

My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out, and thank you for your support!

Ready, set, BOWL!

Top down photo of a black bowl of salmon, rice, and vegetables with chop sticks to the side and green onion sprinkled on top of the food with a blue napkin to the side.

Crispy Paprika Salmon Bowls with Ginger Vegetables & Rice

4.48 from 17 votes
Crispy Paprika Salmon Bowls with Ginger Vegetables & Rice is a satisfying meal that is easy on the stomach.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 to 3 servings


Ginger Vegetables & Rice:

  • 1 Tbsp avocado oil
  • 3 large carrots peeled and chopped
  • 1 large crown broccoli chopped into florets*
  • 1 large zucchini chopped
  • 1 1/2 Tbsp minced ginger to taste
  • 2 tsp sriracha optional
  • 1/2 tsp sea salt to taste
  • 2 Tbsp coconut aminos or liquid aminos
  • 3 cups baby spinach
  • 2 cups cooked brown rice
  • 2 green onions sliced, for serving*

Paprika Salmon:


Broil the Salmon:

  • Place oven on high broil setting. Lightly coat a casserole dish with avocado oil and place the salmon fillets in the dish. Sprinkle with sea salt and paprika.
  • Place on the the rack that is second to the top of the oven (note: do not put casserole dish on the top rack. If fat from the salmon hits the heating elements, it could start an oven fire.). Broil 12 to 15 minutes, or until salmon is crispy and cooked through (cook time will depend upon thickness of fish).

Prepare the Ginger Vegetables:

  • While the salmon is cooking, prepare the vegetables. Heat the oil over medium in a large wok or cast iron skillet. Add carrots and broccoli and stir. Cover and cook 2 to 3 minutes, until vegetables begin to soften.
  • Remove cover and add zucchini, ginger, sriracha, sea salt, and coconut aminos. Stir well and cover. Cook until vegetables have reached desired done-ness, about 3 to 5 minutes. 
  • Add the spinach, cover, and cook until wilted, about 1 minute. Stir in the cooked rice and continue cooking until rice is warm. Taste veggies and rice for flavor and add more sea salt, sriracha or ginger to taste.
  • Divide the rice and veggies between 3 or 4 bowls and serve with salmon on top with a sprinkle of green onion.


*For Low-FODMAP, replace the broccoli with broccolini as it is typically better tolerated by the GI. Omit the green onion if you're sensitive to them.


Serving: 1of 3 · Calories: 542kcal · Carbohydrates: 39g · Protein: 36g · Fat: 26g · Fiber: 6g · Sugar: 8g
Author: Julia
Course: Main Dishes
Cuisine: American
Keyword: crispy paprika salmon bowls with ginger vegetables and rice, gluten free, healthy dinner recipe, paleo, salmon bowls
Did You Make This Recipe?I want to see it! Tag @the.roasted.root on social media!

Crispy Paprika Salmon Bowls with Ginger Vegetables and Rice - a well-balanced, nourishing dinner recipe that is big on flavor and so easy to prepare! A gut-friendly meal for folks with sensitive digestive systems.

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Julia Mueller
Meet the Author

Julia Mueller

Julia Mueller is a recipe developer, cookbook author, and founder of The Roasted Root. She has authored three bestselling cookbooks, – Paleo Power Powers, Delicious Probiotic Drinks, and The Quintessential Kale Cookbook. Her recipes have been featured in several national publications such as BuzzFeed, Self, Tasty, Country Living,, etc.

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4.48 from 17 votes (17 ratings without comment)

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Questions and Reviews

  1. I don’t think I would ever get sick of bowl food either, especially when it looks this good! In fact, it’s inspiring me to get on that bowl train and enjoy the ride. 🙂

  2. literally AMAZING!! as a beginner cook i’m always looking to try new recipes, the only thing i added was some sweet chili sweet to the salmon while it broiled which made it more delicious. even my mom gave it a 10/10 and she’s so picky whenever i cook 🙌🏾

    1. I love it! So happy to hear your mom enjoyed it as well. This is seriously the way I make salmon every single time…it’s just too great! Thanks for the sweet note, m’dear! xoxoxo

  3. This is THE BEST!! I thought your salmon curry was my favorite way to prepare salmon, but this is even better! We grilled the salmon; it was awesome!

    1. I’m so happy you like it, Connie! It’s one of my go-tos that I make almost every single week!! xoxox

  4. What about the Sriracha sauce for low fodmap diets? Most of it has garlic and/or onion added to it.

    1. Hi Julie! If you’re trying to keep your intake of FODMAPs as low as possible, you can omit the sriracha. When I was battling IBS, I found I could tolerate a small amount of sauces that contained onion or garlic as long as my total daily intake of FODMAPs didn’t exceed a certain threshold. That said, everyone’s tolerance is different so if you’re going through a gut flair it makes sense to play it safe! Hope you enjoy the recipe! xo