Crisp Salmon Broccoli Rice Bowls

Crisp salmon, browned broccoli and fluffy rice. Leave salmon undisturbed skin-side down to build a crisp crust.

Why you’ll love this recipe

• Crisp salmon, browned broccoli and fluffy rice.
• Leave salmon undisturbed skin-side down to build a crisp crust.
• Makes 2 servings with measured ingredients and clear timing.

What you’ll need

Keep everything measured and close by before you start. You’ll find the full quantities in the printable recipe card below.

• 12 oz salmon, two fillets
• 3/4 cup rice
• 3 cups broccoli, florets
• 1 tbsp olive oil
• 1 1/2 cups water
• 1/4 tsp salt
• 1/8 tsp black pepper

Let’s make it

1. 01

   Prep the ingredients

   Cook rice with measured water: boil, cover and simmer low 15 minutes, then rest 5 minutes.

2. 02

   Heat half the oil in a nonstick skillet over medium-high

   Heat half the oil in a nonstick skillet over medium-high. Cook broccoli 6–8 minutes until tender with browned edges; transfer to a bowl.

3. 03

   Pat salmon dry

   Pat salmon dry. Heat remaining oil and cook salmon skin-side down 5–6 minutes. Turn and cook 2–4 minutes more until 145°F.

4. 04

   Bring it together

   Fluff rice, divide between bowls and top with broccoli and salmon.

5. 05

   Finish and serve

   Taste and finish with the measured salt and black pepper; use less salt if a prepared sauce is already salty.

Make It Even Better

Leave salmon undisturbed skin-side down to build a crisp crust.

Make it your own

Use cod fillets instead, checking the same 145°F endpoint.

What to serve with it

Divide the base evenly between bowls, then arrange the main ingredient and vegetables in separate sections. Spoon any cooking juices over the base just before serving.

Storage & reheating

Refrigerate in a shallow covered container within 2 hours and use within 3 days. Reheat cooked leftovers to 165°F throughout; keep any raw salad garnish separate.