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This zesty salmon bowl is based on brown rice, asparagus, scallions, crumbled organic eggs, and seared salmon. |
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Zesty Salmon Bowls

  • Better Desk Lunches
  • Meals
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5/5 - 6 Ratings
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Prep Time 15 minutes
Cook Time
Serving Yield 4 servings

The combination of salmon, asparagus, eggs, and brown rice in these bowls is bright and fresh—not to mention beautiful! Plus, it’s ideal for a springtime lunch or dinner. This meal prep recipe yields 4 servings, so you'll be set for most of the work week.

By: Family Farm Team


For the bowls:

  • 4 cups cooked medium or long-grain brown rice
  • 1/2 teaspoon kosher salt, plus more to taste
  • 3 large Pete and Gerry’s Organic Eggs
  • 4 tablespoons olive oil, divided
  • 1 clove garlic, minced
  • 1 bunch scallions, whites and greens separated and thinly sliced
  • 1 large bunch asparagus, thinly sliced into rounds
  • 1 teaspoon lemon zest
  • Freshly ground black pepper to taste
  • 4 6-ounce salmon fillets

For the dressing:

  • 3 tablespoons soy sauce
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon honey
  • 2 tablespoons olive oil
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon sesame seeds, plus more for garnish
  • Freshly ground black pepper to taste

Nutritional Information

Servings: 4

Amount Per Serving: Calories 760, Fat Cal. 360, Total Fat 40g (62% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 235mg (78% DV), Sodium 1250mg (52% DV), Total Carb. 54g (18% DV), Fiber 6g (24% DV), Sugars 4g, Protein 47g, Vitamin A (20% DV), Vitamin C (15% DV), Calcium (10% DV), Iron (30% DV), Vitamin D (8% DV). 

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.


To make the bowls:

Step 1

Place eggs in a medium saucepan and cover with cold water. Bring the water to a rapid boil. After the water is rapidly boiling, turn off heat and let stand for 13 minutes.

Step 2

Remove the eggs and transfer to a bowl of ice water, cool for about 10 minutes, then peel. Crumble the eggs by slicing them in half, then smash with a fork into small pieces.

Step 3

Heat 2 tablespoons of olive oil with garlic in a large skillet over medium heat for 30 seconds. Add the scallion whites and asparagus and cook, stirring occasionally, 5 to 7 minutes until the asparagus is bright green and just tender. Stir in the lemon zest and season with salt and pepper. Transfer to a plate to cool and wipe out the skillet.

Step 4

Season salmon fillets with salt and pepper. Return the skillet to medium-high heat. Add 2 tablespoons of oil and when the oil is hot, add salmon. Cook, without moving the fillets, for 6 minutes. Carefully flip the fillets and cook about 2 minutes longer until opaque throughout.

To make the dressing:

Step 1

Whisk together the soy sauce, lemon juice, and honey. Slowly pour in olive oil and sesame oil until emulsified.

Step 2

Whisk in the sesame seeds and season with pepper.

To assemble the bowls:

Step 1

Divide the brown rice among 4 resealable containers.

Step 2

Top each with eggs, asparagus-scallion mixture and salmon. Sprinkle with the reserved scallion greens and sesame seeds.

Step 3

Reserve the dressing (about 2 tablespoons per serving) on the side until ready to serve.

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