Browse Every Recipe - Page Number 11

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Pan-seared salmon glazed with honey sriracha sauce served over rice with crisp veggies and creamy avocado in a vibrant bowl.
Honey Sriracha Salmon Bowl #91

Salmon glazed with sweet and spicy honey sriracha on jasmine rice with fresh vegetables and sriracha mayo.

A close-up of a Bang Bang Salmon Bowl showing golden salmon, fresh greens, and a spicy white drizzle.
Bang Bang Salmon Bowl #92

Tender salmon with crisp cucumber-edamame salsa and creamy spicy sauce over fluffy rice

Healthy Baked Salmon Rice Bowl with avocado slices and edamame, drizzled with creamy sriracha mayo and sprinkled with toasted sesame seeds.
Baked Salmon Rice Bowl #93

Tender glazed salmon with crisp vegetables and steamed rice, topped with customizable sauces for a balanced weeknight meal.

Avocado Salmon Bowl #94
Avocado Salmon Bowl #94

Tender salmon and creamy avocado combine with zesty wasabi and crunchy peanuts in a vibrant, flavorful bowl.

Pan-seared salmon fillets served over golden crispy rice with sun-dried tomatoes, baby bell peppers, and fresh cilantro.
Mediterranean Salmon Bowl #95

A wholesome bowl featuring pan-seared salmon, crispy rice, colorful peppers, sun-dried tomatoes, and feta.

St Patricks Mint Chocolate Chip #96
St Patricks Mint Chocolate Chip #96

Fudgy brownie bites flavored with cool mint and chocolate chips, ideal for festive occasions.

Garlic Butter Salmon Asparagus #97
Garlic Butter Salmon Asparagus #97

Salmon fillets roasted with asparagus and garlic butter sauce, perfect for a light, flavorful meal.

2. Bite-sized carrot cake truffles enrobed in tangy cream cheese coating, garnished with chopped nuts for a festive touch.
Carrot Cake Truffles Cream Cheese #98

Spiced carrot centers covered in creamy coating, ideal for festive spring gatherings.

Crispy flour tortilla pockets filled with colorful bell peppers and spinach, paired with zesty lime-kissed salsa for a kid-friendly snack.
Mini Quesadilla Triangles Salsa #99

Crisp golden tortillas layered with cheese and peppers, cut into triangles and served with fresh tomato salsa.