Seared Salmon & Asparagus Breakfast Bowl

Seared Salmon & Asparagus Breakfast Bowl ingredients

• 2 5-6 oz each salmon fillets
• 8 medium asparagus spears
• 1 cup mushrooms
• 2 oz spinach
• 2 tbsp olive oil
• 0.25 tsp salt
• 0.125 tsp black pepper
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 0.5 tsp fresh ginger
• 1.5 cups cooked brown rice
• 1 tsp sesame seeds

How to make Seared Salmon & Asparagus Breakfast Bowl

1. Pat the 2 salmon fillets dry with paper towels and season both sides with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper. Trim the woody ends off the 8 asparagus spears and halve the 1 cup of mushrooms.
2. Prepare the dressing by whisking together 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and 1/2 teaspoon of freshly grated ginger in a small bowl. Set aside.
3. Heat 1 tablespoon of olive oil in a large non-stick skillet over medium-high heat until shimmering. Carefully place the salmon fillets skin-side down in the hot skillet.
4. Sear the salmon for 4-5 minutes until the skin is crispy and golden. Flip the salmon fillets and cook for another 3-5 minutes, or until the salmon is cooked through to your desired doneness (internal temperature of 145°F). Remove the salmon from the skillet and set it aside.
5. Add the remaining 1 tablespoon of olive oil to the same skillet over medium heat. Add the trimmed asparagus spears and halved mushrooms. Sauté for 4-6 minutes, stirring occasionally, until the vegetables are tender-crisp.
6. Add the 2 oz of fresh spinach to the skillet with the asparagus and mushrooms. Cook for 1-2 minutes, stirring constantly, until the spinach is wilted.
7. To assemble the bowls, divide the 1.5 cups of cooked brown rice between two serving bowls. Top each with half of the sautéed vegetables and one seared salmon fillet.
8. Drizzle each bowl generously with the prepared soy-ginger dressing. Sprinkle with 1 teaspoon of sesame seeds for garnish.
9. Serve immediately, enjoying the warm, flavorful breakfast bowl.

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