This wholesome salmon bowl brings together tender glazed salmon, nutty brown rice, sautéed spinach, creamy avocado, and perfectly cooked eggs. Balanced in flavor, rich in protein, and nutrient-dense, it’s an ideal clean-eating meal for lunch or dinner. Each component adds texture, color, and nourishment, creating a satisfying dish that feels both comforting and fresh.

spinach-salmon-salad

Ingredients

For the Salmon

  • 1 salmon fillet (150–180g)
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp honey or maple syrup
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • Salt & pepper, to taste

For the Bowl

  • 1 cup cooked brown rice
  • 1 cup fresh spinach
  • 1 tsp olive oil (for sautéing)
  • 1 boiled egg, halved
  • ¼ avocado, sliced
  • Salt & pepper, to taste
  • Optional: sesame seeds, chili flakes, lime juice

Instructions

1. Prepare the Salmon Glaze

  1. In a small bowl, mix olive oil, soy sauce, honey/maple syrup, garlic powder, smoked paprika, and a pinch of salt and pepper.
  2. Rub this mixture generously over the salmon.

2. Cook the Salmon

  1. Heat a nonstick pan over medium-high heat.
  2. Cook salmon skin-side down for 4–5 minutes.
  3. Flip and cook another 3–4 minutes, spooning glaze from the pan over the top.
  4. Cook until the surface is caramelized and glossy. Remove and rest.

3. Sauté the Spinach

  1. In the same pan, add 1 tsp olive oil.
  2. Add spinach and sauté for 1–2 minutes until just wilted.
  3. Season lightly with salt and pepper.

4. Prepare the Egg & Avocado

  1. Slice the boiled egg in half.
  2. Slice the avocado just before serving to keep it fresh.

5. Assemble the Bowl

  1. Add warm brown rice as the base.
  2. Place the glazed salmon on top.
  3. Add spinach, egg halves, and avocado slices around the plate.
  4. Finish with sesame seeds, chili flakes, or a squeeze of lime if desired.

Chef’s Tips

✔ Get the perfect glaze

Let the salmon cook undisturbed on one side so the sugars in the glaze caramelize without burning.

✔ Perfect soft-boiled eggs

Boil for 7 minutes, then transfer immediately into ice water for a creamy yolk.

✔ Make it meal-prep friendly

Cook a big batch of rice and prep multiple salmon fillets — this bowl stores well for 2–3 days in the fridge.

✔ Add a flavor boost

A quick drizzle of sriracha mayo or spicy chili crisp takes this bowl to the next level.

✔ Smart avocado trick

Brush avocado slices with lemon or lime juice to prevent browning.

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