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Sesame Salmon Rice Bowls

Servings 2
Author Rachael DeVaux


Sesame Salmon

  • 2 wild-caught salmon fillets
  • 1 tbsp avocado oil
  • 2 tbsp coconut aminos
  • 1 tbsp sesame seeds
  • 2 tbsp sesame oil
  • ground pepper, to taste
  • pink salt, to taste

Sweet Potato

  • 1/2 medium sweet potato, peeled and thinly sliced
  • 1/2 tbsp avocado or extra virgin olive oil
  • pink salt, to taste
  • ground pepper, to taste

Roasted Bok Choy

  • 2 baby bok choy
  • avocado oil/olive oil spray
  • pink salt, to taste
  • ground pepper, to taste


  • 1 cup cooked sprouted brown rice
  • 1 small avocado
  • 1 cup sliced baby bell peppers
  • 1/4 cup chopped green onions
  • 1/4 cup chopped cilantro


Sesame Salmon & Bok Choy

  1. Let salmon marinate in a deep bowl for 10 minutes with sesame oil, avocado oil, coconut aminos, pink salt and sesame seeds. Flip twice.

  2. Cover a sheet pan with parchment paper or foil and lay the salmon flat, skin down, one half of the pan and pour the rest of the marinate over the top.

  3. Slice the ends off bok choy, then again lengthwise. Spray with avocado oil & season with pink salt + ground pepper. Add to sheet pan and broil in the oven, center rack, 500 degrees F for about 10 minutes, or until bok choy starts to char on the ends.

Sweet Potato

  1. Once sweet potato is peeled and sliced thin, add to skillet with 1/2-1 tbsp avocado oil and saute until browned, about 8-10 minutes.


  1. Time to build your bowls! Layer with mixed greens, rice, sweet potato, salmon & the rest of your ingredients. Give a drizzle of extra virgin olive oil over the top & you're good to go! :)