Crispy Paprika Salmon Bowls with Ginger Vegetables & Rice

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.

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4.50 from 18 votes

Crispy Paprika Salmon Bowls with Ginger Vegetables & Rice

Crispy Paprika Salmon Bowls with Ginger Vegetables & Rice is a satisfying meal that is easy on the stomach.

Prep Time10

Cook Time15

Total Time25

Course: Main Dishes

Cuisine: American

Keyword: crispy paprika salmon bowls with ginger vegetables and rice, gluten free, healthy dinner recipe, paleo, salmon bowls

Servings: to 3 servings

Calories: 542kcal

Author: Julia

Ingredients

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:

2 tsp avocado oil
1 lb salmon cut into 2 or 3 fillets
1/4 tsp sea salt
1 1/2 tsp ground paprika

Instructions

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.

Notes

*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