Baked Salmon Rice Bowl

Salmon baked just to the point where it flakes but still looks translucent at the center, flaked over rice with a sharp soy and ginger dressing. It takes fifteen minutes and tastes like it took longer, which is the best kind of weeknight dinner.

One meal won't hit a daily target on its own — here's how much protein you actually need on a GLP-1.

Ingredients

• 4 salmon fillets (about 5 oz each, skin on)
• 1 tablespoon low sodium soy sauce
• 1 teaspoon honey
• 1 teaspoon grated fresh ginger
• 3 cups cooked short grain rice
• 1 cucumber (sliced)
• 1 avocado (sliced)
• 1 cup shelled edamame
• 2 tablespoons rice vinegar
• 2 sliced scallions
• 1 tablespoon toasted sesame seeds
• 1 sheet nori (cut into strips)

Method

1. 1Heat the oven to 400F. Sit the salmon skin side down on a lined tray.
2. 2Stir the soy sauce, honey and ginger together and brush it over the fillets.
3. 3Bake for 12 to 14 minutes, until the fish flakes at the thickest point but is still just translucent at the very center.
4. 4Season the warm rice with the rice vinegar and divide between bowls.
5. 5Flake the salmon off the skin in large pieces over the rice. Add cucumber, avocado and edamame, then finish with scallions, sesame seeds and nori.

Tips for GLP-1 appetites

• Pull the salmon a minute before you think it is ready. It carries on cooking as it rests.
• Large flakes rather than small ones. Shredded salmon dries out and loses its texture.
• Oily fish like salmon is worth keeping in rotation for the omega-3s alongside the protein.