Tropical Salmon Meal Prep Bowls

Tropical Salmon Meal Prep Bowls

These bowls are bursting with fresh, tropical flavors and perfect for healthy meal prep. The salmon is marinated in a light and flavorful sauce, then baked to flaky perfection. Paired with fluffy coconut rice, sweet mango, and crunchy vegetables, it’s a satisfying and delicious lunch or dinner.

Ingredients (for 4 bowls):

• For the Salmon:
  • 1 pound salmon fillets (skin-on or skinless, your preference)
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon grated ginger
  • 1/4 teaspoon chili flakes (optional)
• For the Coconut Rice:
  • 1 cup jasmine rice
  • 1 (13.5 oz) can light coconut milk
  • 1 1/2 cups water
  • 1/2 teaspoon salt
• For the Bowls:
  • 1 ripe mango, diced
  • 1 cup chopped pineapple
  • 1 cup shredded red cabbage
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for serving
  • Sriracha or your favorite sauce, for serving (optional)

Cooking Guide:

1. Marinate the Salmon: In a bowl, whisk together soy sauce, lime juice, brown sugar, olive oil, garlic, ginger, and chili flakes (if using). Add salmon fillets and toss to coat. Marinate for at least 30 minutes, or up to overnight for extra flavor.
2. Cook the Coconut Rice: In a saucepan, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until rice is cooked through and fluffy. Set aside.
3. Bake the Salmon: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Remove salmon from marinade and place on the prepared baking sheet. Bake for 15-20 minutes, or until cooked through and flakes easily with a fork.
4. Assemble the Bowls: Divide cooked coconut rice among four meal prep containers. Top with diced mango, pineapple, shredded red cabbage, crumbled feta cheese, and chopped cilantro. Flake the cooked salmon and distribute evenly over the bowls. Serve with lime wedges and sriracha or your favorite sauce, for an extra kick (optional).

Tips:

• Meal Prep: These bowls can be prepped ahead of time and stored in the refrigerator for up to 4 days. Keep the dressing and sauce separate from the other ingredients until ready to serve.
• Grains: Substitute brown rice, quinoa, or cauliflower rice for the jasmine rice, if desired.
• Vegetables: Feel free to add other chopped vegetables like bell peppers, cucumbers, or avocado for extra variety.
• Protein: Don’t like salmon? Try grilled chicken, shrimp, or tofu instead.
• Dressing: For a tangy dressing, whisk together lime juice, olive oil, a touch of honey, and a pinch of salt and pepper. Drizzle over the bowls before serving.