Mango-Lime Salmon & Rice Bowl
1. Preheat oven to 450°. Line rimmed baking pan with foil; spray with cooking spray. Place salmon on prepared pan; roast 15 minutes or until internal temperature reaches 145°.
2. Prepare rice as label directs.
3. In large bowl, toss coleslaw and salsa. Divide rice into 4 bowls; top with salmon, coleslaw mixture and pepitas. Chef Tips: Customize this dish by swapping the salmon with Ancho-Coffee Flat Iron Steak and/or the rice with cauliflower rice. For an easy grab-and-go lunch, bowls can be prepared, covered and refrigerated for up to 2 days; serve cold.
- 22 g Fat
- 3 g Saturated fat
- 56 mg Cholesterol
- 572 mg Sodium
- 48 g Carbohydrates
- 2 g Fiber
- 7 g Sugars
- 2 g Added sugars
- 29 g Protein
Directions
1. Preheat oven to 450°. Line rimmed baking pan with foil; spray with cooking spray. Place salmon on prepared pan; roast 15 minutes or until internal temperature reaches 145°.
2. Prepare rice as label directs.
3. In large bowl, toss coleslaw and salsa. Divide rice into 4 bowls; top with salmon, coleslaw mixture and pepitas. Chef Tips: Customize this dish by swapping the salmon with Ancho-Coffee Flat Iron Steak and/or the rice with cauliflower rice. For an easy grab-and-go lunch, bowls can be prepared, covered and refrigerated for up to 2 days; serve cold.
