Description
This Salmon Burrito Bowl recipe is a delicious and wholesome meal featuring flavorful baked salmon served over a bed of rice and topped with a variety of fresh ingredients. Perfect for a quick and satisfying dinner!
Ingredients
Scale
Salmon:
- 1 1/2 pounds salmon fillets, skin removed
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Bowl:
- 3 cups cooked white or brown rice
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup corn kernels, fresh, frozen, or canned
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- juice of 1 lime
- 1/4 cup sour cream or Greek yogurt
- 1 tablespoon hot sauce (optional)
- lime wedges for serving
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Rub the spice mixture evenly over the salmon fillets.
- Bake salmon for 12 to 15 minutes until cooked through and flaky.
- Prepare rice base and toppings.
- Mix sour cream or Greek yogurt with lime juice and hot sauce for crema.
- Assemble bowls by dividing rice, adding black beans, corn, tomatoes, avocado, red onion, and flaked salmon on top.
- Drizzle with lime crema, garnish with cilantro, and serve with lime wedges.
In a small bowl, mix olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper.
Notes
- For extra flavor, grill the salmon instead of baking.
- You can swap rice for quinoa or cauliflower rice for a lighter option.
- Add toppings like shredded cheese, jalapeños, or salsa for more Tex-Mex flair.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 4 g
- Sodium: 570 mg
- Fat: 24 g
- Saturated Fat: 5 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 8 g
- Protein: 36 g
- Cholesterol: 75 mg
