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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


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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