Roasted Salmon and Broccoli Bowl
Updated September 1, 2026
Erik Bernstein for The New York Times. Food Stylist: Barrett Washburne.
- Ready In
- 45 min
- Rating
- Comments
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Ingredients
1 (1-pound) salmon fillet, skin on or off
¼ cup extra-virgin olive oil, divided
Salt and freshly ground black pepper
¾ cup jasmine rice
1 ¼ cups water
1 ½ pounds broccoli crowns, trimmed, cut into cut into 1- to 1 ½-inch pieces
1 large red onion, sliced into thick wedges
4 tablespoons fresh lemon juice, from 1 to 2 lemons
2 tablespoons Dijon mustard
6 anchovy fillets, minced
2 large handfuls watercress or baby arugula (about 2 ounces)
Nutritional analysis per serving (4 servings)
45 grams carbs; 67 milligrams cholesterol; 580 calories; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 6 grams saturated fat; 31 grams fat; 6 grams fiber; 1134 milligrams sodium; 33 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees. Rub the salmon fillet with 1 tablespoon olive oil and season with salt and pepper on all sides. Set aside.
- Step 2
Rinse the rice until water runs clear. In a small lidded saucepan, combine the rice, 1 ¼ cups water and 1 tablespoon olive oil. Season the water to taste with salt and bring to a boil over high heat. Cover and reduce to a gentle simmer over medium-low and cook for 12 to 15 minutes, until the rice is plumped. Remove from heat and let rest, covered, for 5 minutes.
- Step 3
Meanwhile, on a large sheet pan, toss the broccoli, red onion and remaining 2 tablespoons olive oil. Season generously with salt and pepper. Roast in the oven for 15 to 20 minutes, tossing once, until tender-crisp and lightly browned.
- Step 4
In a large salad bowl, combine the cooked rice, roasted broccoli and onions. To the same sheet pan, add the salmon fillet skin side down (if present) and roast until just cooked through, 10 to 14 minutes.
- Step 5
While the salmon roasts, add the lemon juice, mustard and anchovies to the bowl with the broccoli mixture and toss. Season with salt and pepper to taste. Flake the salmon (discarding any skin) and add to the bowl. Fold in three-fourths of the watercress. Top with the remaining watercress and serve.
Private Notes
Comments
Mix it as a dressing next time and cook the broccoli until 75% done. Then put the salmon in and cook it all together.
Why are the broccoli and salmon roasted separately? Seems to me you could save time by starting the broccoli, then adding the salmon after 5 minutes. There should be room on a large sheet pan for everything.
Prepare the rice in a rice cooker. Roast the broccoli and onions for 10 minutes, then add the salmon. Much simpler.
I always eat the skin, it holds all the nutrince according to my dear grandmother Elsie
This is FANTASTIC! I teach a ski patrol class one evening a week and have four kids and a husband that all eat at various times based on sports and work. It comes together fast, stores in a giant bowl in the fridge and can be consumed cold or warmed back up. Added to the rotation for sure! Cut the broccoli on the small side (especially any stems) so that the dressing really gets in there. Could easily sub shrimp, or maybe canned salmon in a pinch? Tonight I ate it while staring up at my mountain covered in grass while pretending I was a 6 year old who hurt my wrist. The future patrollers all asked for the recipe!
Healthy but fairly bland. I put it all in one pan and took the salmon out at 13 minutes.