Hi, and welcome back! I found this recipe on Ashley Paige’s channel and had Grok format the writing. I already had salmon, kale, and rice in the freezer, so this was easy to throw together. I skipped the edamame and pickled red onions on top of the salmon, but the glaze was still absolutely delicious! I added some garlic to my sauteed kale for extra depth of flavor.

Servings: 2 (easily doubled for more people) Prep Time: 10 minutes Cook Time: 12–15 minutes Total Time: 25 minutes

Ingredients

Salmon:

• 2 salmon fillets (about 1 lb / 450 g total)
• 2 tbsp Dijon mustard
• 2 tbsp coconut sugar
• ½ tbsp smoked paprika
• 1 tsp dried thyme

Bowl Components:

• Cooked rice (white, brown, or cauliflower rice)
• Greens of choice (sautéed kale, dressed spinach, arugula, etc.)
• 1 avocado, sliced
• ½ cup salted edamame
• Pickled red onions
• Soy sauce or tamari, for serving

Instructions

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Place the salmon fillets on the prepared baking sheet. Using the back of a spoon, spread 1 tablespoon of Dijon mustard evenly over each fillet.
3. In a small bowl, mix together the coconut sugar, smoked paprika, and dried thyme. Using a clean spoon, sprinkle the mixture over the mustard-coated salmon until fully coated.
4. Bake the salmon for 12–15 minutes, or until it reaches your desired doneness.
5. While the salmon is baking, prepare your rice and greens if needed.
6. Assemble the bowls: Divide the cooked rice, greens, sliced avocado, edamame, and pickled red onions between two serving bowls. Top each bowl with a cooked salmon fillet.
7. Serve warm with soy sauce or tamari on the side or drizzled over the top.

Tips

• Adjust ingredient amounts based on the number of servings.
• For a caramelized finish, broil the salmon for the last 1–2 minutes.
• Store leftovers in the refrigerator for up to 2 days (store components separately for best results).

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If you tried this recipe, let me know what you think! Did you make any other adjustments? That’s all for now, and thanks for reading.