Roasted Salmon and Broccoli Bowl

Steps

1. 1

   Heat the oven to 425°F (220 °C). Rub the salmon fillet with 1 tablespoon of the olive oil, then season it with salt and pepper on all sides. Set it aside.

2. 2

   Rinse the jasmine rice until the water runs clear.

3. 3

   In a small lidded saucepan, combine the rinsed rice, 1 1/4 cups water, and 1 tablespoon olive oil. Season the water to taste with salt.

4. 4

   Bring the rice and water to a boil over high heat.

5. 5

   Cover the saucepan, reduce the heat to medium-low to maintain a gentle simmer, and cook for 12 to 15 minutes, until the rice is plumped.

   Start 15-minute timer
6. 6

   Remove the rice from the heat and let it rest, covered, for 5 minutes.

   Start 5-minute timer
7. 7

   Meanwhile, place the broccoli and red onion on a large sheet pan. Add the remaining 2 tablespoons olive oil and toss to coat.

8. 8

   Season the broccoli and onion generously with salt and pepper.

9. 9

   Roast the vegetables at 425°F (220 °C) for 15 to 20 minutes, tossing once, until tender-crisp and lightly browned.

   Start 20-minute timer
10. 10

    In a large salad bowl, combine the cooked rice, roasted broccoli, and roasted onions.

11. 11

    Place the salmon fillet on the same sheet pan, skin side down if the skin is present.

12. 12

    Roast the salmon for 10 to 14 minutes, until just cooked through.

    Start 14-minute timer
13. 13

    While the salmon roasts, add the lemon juice, Dijon mustard, and minced anchovies to the bowl with the broccoli mixture. Toss to combine.

14. 14

    Season the bowl to taste with salt and pepper.

15. 15

    Flake the roasted salmon, discarding any skin, and add the salmon to the bowl.

16. 16

    Fold three-fourths of the watercress or baby arugula into the bowl.

17. 17

    Top the bowl with the remaining watercress or baby arugula and serve.