If you’re craving something fresh, healthy, and fast—this salmon bowl is your new summer go-to. Perfect for busy weeknights or lazy weekends, it’s packed with protein, loaded with veggies, and comes together in just 20 minutes using grocery store staples.
Think frozen salmon fillets, bagged stir-fry veggies, and a quick, flavor-packed dressing made from Skinny girl balsamic and a few Asian-inspired ingredients. Minimal effort, maximum taste—and totally weight-loss friendly.
Let’s get cooking!
Easy to find ingredients
Think frozen salmon fillets, bagged stir-fry veggies, and a quick, flavor-packed dressing made from Skinny girl balsamic and a few Asian-inspired ingredients. Minimal effort, maximum taste—and totally weight-loss friendly.
Start by mixing together your dressing
Next, heat a non-stick skillet over medium-high heat and add a small amount of oil or cooking spray. Toss in your veggies—using a prepackaged stir-fry blend keeps things fast and fuss-free. No chopping, no mess—just sauté until they’re crisp-tender and vibrant, about 5–7 minutes. It’s an easy way to get in a variety of nutrients without extra prep time.
Once the veggies are cooked, transfer them to your bowl and set aside. Season your salmon fillet with salt, pepper, or a pre-mixed cracked pepper blend for extra flavor. In the same pan, cook the fillet for about 3 minutes per side, or until golden and cooked through. While it’s cooking, brush or spoon a little of the dressing over the top to add a boost of flavor as it finishes.
While the salmon is cooking, microwave ½ cup of frozen edamame with a splash of water in a microwave-safe bowl for 3 to 4 minutes. Once tender, drain and add the edamame to your bowl alongside the veggies. It’s a quick way to boost the protein and texture in your bowl with zero extra effort.
And that’s it—dinner is done! This easy salmon bowl is light, satisfying, and perfect for a calorie-reduced summer meal. With minimal prep and simple ingredients, it’s proof that healthy eating doesn’t have to be complicated.
Asian Salmon Bowl
Course: News1
servings20
minutes8
minutes122
kcalIngredients Dressing
1/4 cup of Skinny Girl Balsamic Dressing
1 Tablespoon of Soy Sauce
1 Tablespoon of Sugar Free Maple Syrup (or to taste)
1/2 teaspoon each of garlic and ginger
1 teaspoon of sesame oil
Splash of Sesame oil
- Ingredients Salmon Bowl
1 Frozen salmon fillet, no skin
2 cups bagged kale and broccoli blend (or other broccoli blend)
1/2 cup frozen edamame
1/2 tablespoon of oil
Salt, pepper or cracked pepper and garlic blend
Directions
- Mix together all dressing ingredients.
- Heat oil (optional add crushed garlic) in a non-stick pan.
- Lightly sauté 2 cups of bagged vegetables, The veggies are lightly cooked—just until tender with a slight crisp bite. No need to overcook; a quick sauté is all they need.
- Add sautéd vegetables to a serving bowl.
- The veggies don’t need to stay piping hot—since this bowl is served warm, not hot, it’s perfectly fine to set them aside while you cook the salmon.
- Pat salmon dry and season with salt and pepper or a pepper and garlic blend.
- Add a bit more oil to the hot pan, then place the seasoned salmon fillet in gently. Cook for about 3 minutes per side, until golden and cooked through. In the last minute of cooking, drizzle a little of the Asian-style dressing over the top to enhance the flavor and create a light glaze.
- Microwave edamame for 3 t0 4 minutes until soft. Drain and add to the serving bowl with vegetables.
- Slice cooked salmon and place on top of bowl. Drizzle with dressing. Serve.
Notes
- Calories per serving with dressing 415, Protein 32g, Fat 23g, Carbs 19g, Fiber 8g.