Salmon Broccoli Rice Bowl

Instructions

1. 1

   Preheat the oven to 400 °F (adjust rack to middle) and line a large sheet pan with parchment paper.

2. 2

   In a small bowl whisk together olive oil, minced garlic, kosher salt, and black pepper. In another mini‑bowl combine mayonnaise, sriracha, and the remaining ½ tsp lemon juice from the halved lemon.

3. 3

   Place salmon fillets on one half of the sheet pan and broccoli florets on the opposite half. Drizzle 1 Tbsp of the garlic oil over the broccoli and brush the remaining oil onto the salmon; top each fillet with a lemon round.

4. 4

   Bake at 400 °F for **15 minutes** until the salmon is cooked through and the broccoli is crisp‑tender.

5. 5

   Divide the cooked rice between serving bowls. Add a salmon fillet and about ¾ cup of roasted broccoli to each bowl; gently flake the salmon into the rice with the back of a fork.

6. 6

   Drizzle sriracha mayo over the bowls and finish with black and white sesame seeds.