
Spiced salmon, fresh vegetables, and a creamy sriracha-lime sauce over rice make this high-protein bowl ideal for quick lunches and meal prep.
Cook salmon on medium-high heat so pieces brown without breaking.
Keep sauce separate for meal prep and drizzle before eating.
Add lime at the end to brighten flavor without extra salt.
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Ingredient amounts update instantly.
Toss salmon with Dijon mustard, garlic powder, chili flakes, chili-lime seasoning, cayenne, salt, and black pepper.
Heat avocado oil in a frying pan over medium-high heat.
Cook salmon chunks 2 to 3 minutes per side until lightly crisp and just cooked through.
Divide cooked rice between four bowls.
Add lettuce, cucumber, jalapeno, and avocado to each bowl.
Top with cooked salmon.
Whisk mayonnaise, lime juice, rice vinegar, sriracha, salt, and black pepper.
Drizzle over bowls just before serving.
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Everything you want to know about this recipe.
This high-protein salmon power bowl combines spiced salmon, crunchy vegetables, and a creamy sriracha-lime sauce in one balanced meal. It is designed for easy batch prep while staying fresh and bright when assembled.
Salmon cooks quickly and holds flavor well from mustard and chili seasoning. The bowl base keeps textures varied with warm rice, crisp cucumber, and soft avocado.
A short sauce made with mayo or yogurt adds heat and acidity, which balances richer salmon.
Prep sauce and vegetables before cooking salmon so you can assemble immediately while fish is warm. Avoid over-stirring salmon in the pan so pieces stay intact.
For meal prep, cool salmon before lidding containers to keep vegetables crisp.
Store components in separate containers for up to 3 days. Reheat rice and salmon, then add cold vegetables and sauce.
Protein swaps: chicken breast or tofu. Vegetable swaps: spinach, peas, mushrooms, onions, courgette, green beans, broccoli, frozen mixed veg, or tenderstem broccoli.
One serving is one-quarter of the full recipe (one bowl).
Training day: add 50 g cooked rice or one piece of fruit.
Rest day: reduce carbs slightly by using 50 g less cooked rice per bowl.
Protein swaps: chicken breast or tofu can replace salmon.
Vegetable swaps: broccoli, green beans, spinach, peas, mushrooms, onions, courgette, frozen mixed veg, or tenderstem broccoli.
For the best contrast, keep the salmon warm and the crunchy vegetables cool. A final squeeze of lemon or a spoon of yogurt-based dressing can make the bowl feel fresher without changing the overall macro balance too much.
Serving Size: 1 bowl
* Reference intakes are based on an average adult's 8,400 kJ / 2,000 kcal diet. Your needs may be higher or lower.
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5 ratings
How would you rate this recipe?
Sauce was the best part and easy to prep.
Quick to make and balanced for post-training dinner.
Great weeknight meal and great leftovers.
Fast and very filling lunch bowl.
I tried chicken too and both versions worked.
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