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Salmon Edamame Rice Bowls with Ginger Lime Slaw

Flaky salmon bowls with rice, edamame, and a crisp ginger lime slaw. A fresh, balanced meal that feels healthy, colorful, and satisfying.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Healthy
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Salmon Bowls
  • 4 6-oz salmon fillets
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 3 cups cooked rice
  • 1 1/2 cups edamame shelled
Ginger Lime Slaw
  • 3 cups coleslaw mix
  • 1 tbsp lime juice
  • 1 tsp fresh ginger grated
  • 1 tbsp olive oil
  • 1/4 tsp kosher salt
  • 1 tbsp sesame seeds optional
  • 2 tbsp green onions sliced

Equipment

  • Sheet pan or skillet
  • Mixing bowl
  • Saucepan

Method
 

  1. Preheat the oven to 400°F, or heat a skillet over medium heat if pan-cooking the salmon.
  2. Rub the salmon with olive oil, salt, and black pepper.
  3. Bake the salmon for 10 to 12 minutes, or cook in a skillet until just flaky.
  4. Cook the edamame according to package directions and drain.
  5. In a bowl, toss the coleslaw mix with lime juice, grated ginger, olive oil, and salt.
  6. Warm the rice and divide it between serving bowls.
  7. Top with edamame, flaked salmon, and the ginger lime slaw.
  8. Finish with sesame seeds and green onions before serving.

Notes

Tip: Keep the slaw separate from the warm ingredients until serving so it stays crisp and fresh.