Easy Teriyaki Salmon Rice Bowl

Easy Teriyaki Salmon Rice Bowl

Recipe Rating: 3.428
Serves 4

Pull together dinner in less than 25 minutes with a couple of helping hands from the freezer section. Wild salmon makes this a flavorful meal that the whole family will enjoy. Watch our how-to video.

  • 4 (5-ounce) skinless, boneless salmon fillets
  • 4 tablespoons prepared teriyaki sauce, divided
  • 2 cups frozen brown rice
  • 14 ounces mixed frozen vegetables
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Preheat the oven to 350°F. Place salmon in a large baking dish and brush with 1 tablespoon of the teriyaki sauce. Bake 18 to 20 minutes or until cooked through.

Meanwhile, heat a large skillet over medium heat until hot. Add 3/4 cup water, rice and vegetables; stir to combine. Cover and cook about 10 minutes or until vegetables are tender and mixture is heated through, stirring occasionally. Uncover and cook about 2 minutes longer or until most liquid has evaporated. Stir in remaining 3 tablespoons teriyaki sauce and serve with salmon.

Nutritional Info: 
Per Serving: 400 calories (90 from fat), 10g total fat, 1.5g saturated fat, 80mg cholesterol, 780mg sodium, 40g carbohydrates, (4 g dietary fiber, 3g sugar), 34g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.