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Rainbow Salmon Bowls with Tangy Tahini Drizzle

These Rainbow Salmon Bowls are filled with crunchy, bright veggies, easy broiled Salmon and topped with the most amazing tangy tahini drizzle! You're going to want to add this to your weekly menu!

Course Main Course
Cuisine American
Keyword salmon bowl, vegetable salmon bowl
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2 people
Calories 372 kcal
Author Haylie


Rainbow Salmon Bowl Recipe

  • 2 fresh salmon filets
  • 1 cup broccoli, chopped
  • 1/2 cup red cababge, chopped
  • 1-2 cup spinach
  • salt and pepper to season the salmon
  • 2/3 cup jasmine rice

Tangy Tahini Drizzle Recipe

  • 2 tbsp dijon mustard
  • 2 tsp tahini
  • 1/2 tsp honey
  • 1/2 tsp low sodium soy sauce
  • juice of 1/2 lime
  • salt and pepper to taste
  • water (to thin, if needed)


  1. Chop your vegetables up and set aside. Begin making your Tahini drizzle. Combine dijon mustard, tahini, honey, low sodium soy sauce, the juice of 1/2 of a lime and mix thoroughly until smooth. Add salt and pepper to season to taste and water to thin out if needed. If you want it sweeter? Add more honey. More tangy? Add more soy sauce! Set aside for now.

  2. Cook your rice according to package directions. Once the rice is cooked, season with salted butter, 1/2 a fresh lime and salt to taste.

  3. Place your oven on broil. Add the 2 salmon filet to a baking dish, add a generous pinch of salt and a crack of pepper. Drizzle with olive oil. Broil on high for 4-6 minutes, or until cooked all the way through. The internal temperature should be about 145 degrees F.

  4. While your salmon is cooking, cook your broccoli in a sauté pan with olive oil, salt and pepper for 4-5 minutes or until crispy. 

  5. Assemble your bowls! Add your mixed greens, followed by your salmon filet, the cabbage, broccoli and rice. Drizzle your tahini dressing on top. Add more salt and pepper if needed. Eat immediately. Enjoy!