Copycat Sweetgreen Salmon Bowls

There are certain dinners I come back to on repeat—and this is one that gets made at least twice a week.

My go-to 20-minute dinner: a copycat Sweetgreen-inspired salmon bowl that somehow tastes like you put in far more effort than you actually did. It’s one of those recipes that hits every craving, without requiring any marinating or complicated prep.

I started making this on nights when I wanted something nutritious but still a little elevated, and now it’s fully in my weekly rotation. The salmon comes out perfectly glazed and flavorful (with a sweet/salty vibe) and the bowl is customizable depending on what you have on hand (or depending on someone’s preferences aka perfect for picky family members)

If you’re craving something simple, balanced, and genuinely delicious, this is it 💚

Ingredients (can be adjusted to cook for more people)

2 salmon filets

2 tbsp Dijon mustard

2 tbsp coconut sugar

1/2 tbsp smoked paprika

1 tsp dried thyme

White rice, brown rice or cauliflower rice

Greens of choice (I use sautéed kale or dressed spinach, etc)

1 avocado

1/2 cup salted edamame

Pickled red onions

Soy sauce

Instructions

1. Preheat oven to 425.

2. Place salmon on parchment lined baking sheet. Using the back of a spoon, spread 1 tbsp Dijon mustard on each salmon filet.

3. To a small bowl, mix sugar, paprika and thyme. Using a clean spoon, sprinkle over the mustard until coated.

4. Cook the salmon for 12-15 minutes or until you reach your desired doneness.

5. Plate your bowl with rice, greens, avocado, edamame and pickled red onions. Put the cooked salmon on top and serve warm with soy sauce or tamari.