A simple and healthy salmon bowl, perfect for lunch, featuring pan-seared salmon with teriyaki, sautéed spinach, cooked edamame, and optional mango, all served over rice.
First, prepare your preferred base of rice. For the salmon, place it in a pan, skin side down first, and cook on both sides until almost done. Then, add a little teriyaki sauce on top and finish cooking. For the sautéed spinach, put a large handful of spinach in a separate pan with a little avocado oil and a splash of soy sauce, and cook until wilted. For the edamame, place the frozen edamame in boiling water for 3 minutes. Finally, assemble your bowl with the prepared rice, salmon, sautéed spinach, edamame, and optionally, some sliced mango.
