HIGH PROTEIN

These powerhouse recipes include at least 15 grams of protein in each serving, and they don't skimp on other good-for-you nutrients and veggies.

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Crispy Salmon Rice Bowls

ACTIVE TIME: 15 min

TOTAL TIME: 25 min

Tender salmon gets a sweet and crispy coating thanks to a sweet and savory teriyaki glaze. Because the glaze is sweet and sugar can burn easily, it's best to roast the salmon pieces without it, then apply the glaze to cook for just a few minutes under the broiler. We love crunchy cucumber and creamy avocado as toppings, but feel free to add whatever you like best for your own spin on this easy meal. If you can't find Sriracha mayo, make your own by mixing mayo and Sriracha to your preferred spice level.

• 1 pound skinless center-cut salmon fillet, cut into 1½-inch chunks

• 1 tablespoon sesame oil

• ¼ cup teriyaki glaze, preferably low-sodium

• 2 cups hot cooked brown rice

• 1 cup cooked shelled edamame

• 2 scallions, sliced

• 1 cup diced cucumber

• 1 medium avocado, sliced

• 2 tablespoons Sriracha mayonnaise

• 2 teaspoons toasted sesame seeds (optional)

1. Position oven rack in upper third; preheat to 450°F. Line a large rimmed baking sheet with foil and coat with cooking spray. Toss salmon and sesame oil together on the prepared baking sheet. Roast until opaque on the outside, about 6 minutes. Remove from the oven and turn the broiler to high. Drizzle the salmon with teriyaki glaze and toss to coat. Broil until browned, crispy and just cooked through, 2 to 3 minutes.

2. Meanwhile, combine rice, edamame and scallions in a medium bowl; divide among four bowls.

3. Divide cucumber and avocado among the bowls. Top with the salmon. Drizzle with the remaining glaze from the baking sheet and Sriracha mayonnaise. Sprinkle with sesame seeds, if desired.

SERVINGS 4