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.
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!
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!
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.
- 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!
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:
- Almond-Crusted Salmon
- Salmon Stir Fry
- Orange Butter Lemon Salmon
- Mediterranean Parchment Paper Salmon
- Crispy Sesame Salmon
My cookbook, Paleo Power Bowls, is now available! CLICK HERE to check it out, and thank you for your support!
Ready, set, BOWL!
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*
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.
Nutrition InformationYield 3 Serving Size 1 of 3
Amount Per Serving Calories 542Total Fat 26gUnsaturated Fat 0gCarbohydrates 39gFiber 6gSugar 8gProtein 36g
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