Salmon Bowl Recipe

Instructions

1. 01

   You can use leftover white rice, or cook white rice in an instant pot per the instructions in this recipe, or cook rice in a regular pot per the instructions in this other recipe.If you are cooking the white rice now, start with the following steps while the rice is simmering.

2. 02

   Boil the sweet potatoes over medium heat in enough salted water to cover it (about 2 teaspoons of salt per quart [2 teaspoons per liter]Once the sweet potatoes are fork-tender (about 10 minutes), remove them from the heat and discard the water.

3. 03

   In a large pan, heat the oil over low heatArrange sweet potatoes, bell pepper, zucchini, and salmon cubes in separate quarters of the pan.Sprinkle with garlic powder, onion powder, sweet paprika, black pepper, and 1½ teaspoon of salt.

4. 04

   Cover the pan with a lid. After 5 minutes, turn the vegetables and salmon to cook evenly.Cover again to and cook until the salmon is done to your preference. I prefer salmon really pink in the middle and the peppers and zucchini still al dente, which took about 8 minutes in total.

5. 05

   Taste and season with more salt to taste if needed. Remove from the heat. Serve the veggies and salmon over white rice. Sprinkle with parsley and garnish with the lemon wedges.See serving suggestions below.