Spicy Honey-Chipotle Salmon Bowl

This is an easy meal to put together because it incorporates cooking on a sheet pan. If you are starting with fresh salmon you must adjust the cooking times.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 602 Calories

Ingredients

• 1 teaspoon butter
• 1 tablespoon honey
• 1 tablespoon olive oil
• salt and ground black pepper to taste
• 2 cups low-sodium chicken broth
• ½ teaspoon granulated garlic
• ½ cup brown rice, rinsed well
• 1 teaspoon ground dried chipotle pepper
• 1 medium sweet potato, chopped
• 1 ½ cups chopped fresh green beans
• 2 (4 ounce) frozen salmon fillets with skin
• 1 tablespoon chopped toasted pecans

Recipe Instructions

Step 1

Bring chicken broth and butter to a boil in a saucepan. Add rinsed brown rice and reduce heat to medium-low. Cover and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. When finished, remove from the heat, cover, and keep warm.

Step 2

Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.

Step 3

When the rice has about 30 minutes left, combine green beans, sweet potato, olive oil, salt, and pepper in a bowl; toss to combine. Transfer to the prepared baking sheet, separating green beans on one side and sweet potatoes on the other.

Step 4

Combine honey, chipotle pepper, and garlic in a bowl; season to taste with salt and pepper. Brush mixture onto frozen salmon and place on top of the green beans, skin-side down (this step is important.)

Step 5

Roast in the preheated oven until vegetables are soft and salmon flakes easily with a fork, 30 to 35 minutes.

Step 6

Remove from the oven. Divide rice between 2 bowls. Top each bowl with vegetables and a salmon fillet. Sprinkle toasted pecans over top.