Baked Salmon & Cucumber Rice Bowl

Simple baked salmon over a small portion of rice with cooling cucumber and a miso-ginger drizzle. 42g protein, anti-inflammatory omega-3s, and genuinely easy to eat on a small stomach.

Ingredients

• 6 oz salmon fillet
• ½ cup cooked white or brown rice
• ½ cucumber, thinly sliced
• 1 tsp white miso paste
• 1 tsp fresh ginger, grated
• 1 tsp rice vinegar
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1 tsp sesame seeds
• 1 green onion, sliced

Instructions

1. 1

   Preheat oven to 425°F. Place salmon on a parchment-lined sheet pan, skin-side down.

2. 2

   Mix miso, ginger, soy sauce, and rice vinegar in a small bowl. Brush half over the salmon.

3. 3

   Bake salmon 12–14 minutes until it flakes easily with a fork.

4. 4

   Meanwhile, whisk remaining miso mixture with sesame oil to make a dressing.

5. 5

   Assemble bowl: rice on the bottom, flaked salmon on top, cucumber slices around the sides.

6. 6

   Drizzle with miso dressing and top with sesame seeds and green onion.