Zesty Salmon Bowls

The combination of salmon, asparagus, eggs, and brown rice in these bowls is bright and fresh—not to mention beautiful! Plus, it’s ideal for a springtime lunch or dinner. This meal prep recipe yields 4 servings, so you'll be set for most of the work week.

To make the bowls

1. Place eggs in a medium saucepan and cover with cold water. Bring the water to a rapid boil. After the water is rapidly boiling, turn off heat and let stand for 13 minutes.
2. Remove the eggs and transfer to a bowl of ice water, cool for about 10 minutes, then peel. Crumble the eggs by slicing them in half, then smash with a fork into small pieces.
3. Heat 2 tablespoons of olive oil with garlic in a large skillet over medium heat for 30 seconds. Add the scallion whites and asparagus and cook, stirring occasionally, 5 to 7 minutes until the asparagus is bright green and just tender. Stir in the lemon zest and season with salt and pepper. Transfer to a plate to cool and wipe out the skillet.
4. Season salmon fillets with salt and pepper. Return the skillet to medium-high heat. Add 2 tablespoons of oil and when the oil is hot, add salmon. Cook, without moving the fillets, for 6 minutes. Carefully flip the fillets and cook about 2 minutes longer until opaque throughout.

To make the dressing

1. Whisk together the soy sauce, lemon juice, and honey. Slowly pour in olive oil and sesame oil until emulsified.
2. Whisk in the sesame seeds and season with pepper.

To assemble the bowls

1. Divide the brown rice among 4 resealable containers.
2. Top each with eggs, asparagus-scallion mixture and salmon. Sprinkle with the reserved scallion greens and sesame seeds.
3. Reserve the dressing (about 2 tablespoons per serving) on the side until ready to serve.