Teriyaki Salmon Rice Bowls with Mango Salsa

Ingredients

• 1 1/2 lbs salmon fillets, cut into 4 pieces
• 2 cups brown rice, cooked according to package
• 2 cups mango, diced
• 1 red bell pepper, diced
• 1/2 cup red onion, diced
• 2 tbsp lime juice
• 1/4 cup cilantro, chopped
• 1/2 cup teriyaki sauce
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tbsp ginger, grated

Instructions

1. 1

   In a small bowl, combine the teriyaki sauce, sesame oil, garlic, and ginger. Add the salmon fillets and toss to coat. Cover and refrigerate for 30 minutes to 1 hour.

2. 2

   Preheat oven to 400°F. Line a baking sheet with parchment paper. Place the marinated salmon fillets on the prepared baking sheet. Bake for 15-18 minutes, until salmon is cooked through.