A vibrant, comforting bowl that balances sweet, savory, and fresh flavors. Tender honey-garlic glazed salmon sits over fluffy rice with caramelized plantains and garlicky spinach for a satisfying, wholesome meal that feels special yet easy to make.
Why You’ll Love This Recipe
This bowl brings together bold flavors and nourishing ingredients in one simple meal. The honey-garlic glaze adds a sticky sweetness to the salmon, the plantains provide natural caramel notes, and the spinach keeps everything light and fresh. It’s quick enough for weeknights, customizable, and perfect for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Salmon fillets – 2 pieces (170 g / 6 oz each)
Honey – 3 tablespoons
Soy sauce – 2 tablespoons
Fresh garlic, minced – 3 cloves
Fresh lemon juice – 1 tablespoon
Olive oil – 2 tablespoons, divided
Black pepper – 1/2 teaspoon
Salt – 1/4 teaspoon
Ripe plantains – 2 medium (about 300 g total), sliced
Cooked white rice – 2 cups (about 300 g cooked)
In a small bowl, mix honey, soy sauce, 3 cloves of minced garlic, lemon juice, black pepper, and salt until well combined.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Place the salmon fillets skin-side down and cook for 3 to 4 minutes.
Flip the salmon, pour the honey-garlic sauce over the fillets, and cook for another 3 to 4 minutes, spooning the sauce over the salmon until glazed and cooked through. Remove from heat.
In a separate pan, heat the remaining 1 tablespoon olive oil over medium heat. Add sliced plantains and cook for 2 to 3 minutes per side until golden and caramelized. Remove and set aside.
In the same pan, add the remaining minced garlic and spinach. Sauté for 1 to 2 minutes until the spinach is wilted.
To assemble, divide the rice between two bowls. Top with spinach, caramelized plantains, and honey-garlic salmon. Drizzle any remaining sauce from the pan over the bowls.
Garnish with sesame seeds if desired and serve warm.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the microwave in short intervals to avoid drying out the salmon. For best texture, keep the spinach separate when reheating.
FAQs
Can I use frozen salmon?
Yes, just make sure it is fully thawed and patted dry before cooking for the best glaze and texture.
What type of rice works best?
White rice works well, but jasmine or basmati rice add extra aroma and flavor.
Can I bake the salmon instead?
Yes, bake the salmon at 200°C (400°F) for about 12 to 15 minutes, brushing with the honey-garlic sauce halfway through.
Are plantains necessary?
Plantains add sweetness, but you can substitute sweet potatoes or roasted carrots if needed.
Can I make this recipe spicy?
You can add 1/2 teaspoon of chili flakes or a dash of hot sauce to the honey-garlic sauce.
Is this bowl suitable for meal prep?
Yes, it holds up well for meal prep for up to two days when stored properly.
Can I use baby spinach?
Yes, baby spinach works perfectly and cooks even faster.
What can I use instead of honey?
You can substitute maple syrup in the same amount for a slightly different sweetness.
How do I know when the salmon is cooked?
The salmon should flake easily with a fork and appear opaque in the center.
Can I make this recipe dairy-free?
This recipe is naturally dairy-free as written.
Conclusion
This Honey-Garlic Salmon Bowl with Plantains & Spinach is a flavorful, nourishing meal that feels both comforting and fresh. With simple ingredients and a quick cooking time, it’s an ideal choice for busy days when you still want something satisfying and homemade.
A vibrant and wholesome bowl featuring honey-garlic glazed salmon, caramelized plantains, garlicky spinach, and fluffy rice. It balances sweet, savory, and fresh flavors in a comforting, easy-to-make meal.
Ingredients
2 salmon fillets (170 g / 6 oz each)
3 tablespoons honey
2 tablespoons soy sauce
3 cloves fresh garlic, minced
1 tablespoon fresh lemon juice
2 tablespoons olive oil, divided
1/2 teaspoon black pepper
1/4 teaspoon salt
2 medium ripe plantains (about 300 g), sliced
2 cups cooked white rice (about 300 g)
4 cups fresh spinach (about 120 g)
1 clove garlic, minced
1 teaspoon sesame seeds (optional garnish)
Instructions
In a small bowl, mix honey, soy sauce, 3 cloves of minced garlic, lemon juice, black pepper, and salt until well combined.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Place the salmon fillets skin-side down and cook for 3 to 4 minutes.
Flip the salmon, pour the honey-garlic sauce over the fillets, and cook for another 3 to 4 minutes, spooning the sauce over the salmon until glazed and cooked through. Remove from heat.
In a separate pan, heat the remaining 1 tablespoon olive oil over medium heat. Add sliced plantains and cook for 2 to 3 minutes per side until golden and caramelized. Remove and set aside.
In the same pan, add the remaining minced garlic and spinach. Sauté for 1 to 2 minutes until the spinach is wilted.
To assemble, divide the rice between two bowls. Top with spinach, caramelized plantains, and honey-garlic salmon. Drizzle any remaining sauce from the pan over the bowls.
Garnish with sesame seeds if desired and serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet or microwave to maintain texture.
You can substitute maple syrup for honey if desired.
Plantains can be replaced with sweet potatoes or roasted carrots.
To make it spicy, add chili flakes or hot sauce to the glaze.
