Quick Meals

Honey-Sriracha Salmon with Edamame Rice

Name: Honey-Sriracha Salmon with Edamame Rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian-inspired
Ingredients: 1 1/2 lb salmon fillets, cut into 4 portions; 1/2 tsp kosher salt; 1/2 tsp black pepper; 2 tsp sesame oil (or olive oil); 2 tbsp honey; 1 1/2 tbsp sriracha; 2 tbsp low-sodium soy sauce; 2 tsp rice vinegar; 2 cups cooked brown rice; 1 1/2 cups shelled edamame (frozen, thawed); 2 scallions, sliced; 1 tsp toasted sesame seeds (optional)

Sticky-sweet salmon with a gentle heat over rice studded with edamame. Balanced, satisfying, and high in protein with minimal prep.

Prep

10 min

Cook

15 min

Total

25 min

Servings

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Instructions

Heat oven to 425°F. Place salmon on a lined sheet pan and season with salt and pepper.

Whisk sesame oil, honey, sriracha, soy sauce, and rice vinegar; brush over salmon.

Bake 10–12 minutes until salmon flakes easily (or 125–130°F for medium).

Warm rice and stir in edamame. Serve salmon over edamame rice; top with scallions and sesame seeds.

Nutrition Facts

Per serving

560

Calories

35g

Protein

23g

Fat

52g

Carbs

Recipe Notes & Tips

If you prefer less heat, start with 1 tsp sriracha and add more to taste.
Leftovers are great cold as a rice bowl with extra vinegar or lemon.

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