Description
Dive into fresh and zesty Southwest Salmon Rice Bowls. Bold flavors, vibrant colors, and so satisfying you’ll want to make them on repeat.
Ingredients
Scale
- 1 lb (450g) fresh salmon fillets
- 1 tablespoon olive oil
- 1 tablespoon southwest seasoning blend
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup (200g) long-grain white rice
- 2 cups (480ml) water or low-sodium chicken broth
- 2 tablespoons fresh lime juice
- ¼ cup (15g) chopped fresh cilantro
- ½ teaspoon salt
- 1 cup (150g) corn kernels (fresh, frozen, or grilled)
- 1 cup (150g) black beans, rinsed and drained
- 1 red bell pepper, diced
- 1 avocado, sliced
- ¼ cup (60g) plain Greek yogurt or sour cream
- ¼ cup (60ml) salsa or pico de gallo
- Fresh cilantro and lime wedges for garnish
Instructions
- Preheat oven to 400°F (200°C). Place salmon on a parchment-lined baking sheet, drizzle with olive oil, and season with southwest seasoning, salt, and pepper.
- Rinse rice until water runs clear. Optional: toast rice in a teaspoon of oil for 1-2 minutes. Add water or broth, bring to a boil, reduce heat, cover, and simmer for 15-18 minutes. Let stand covered for 10 minutes, then fluff and stir in lime juice, cilantro, and salt.
- Bake salmon for 12-15 minutes until it flakes easily but is still slightly translucent in center. Rest for 5 minutes, then flake with a fork.
- If using frozen corn, thaw and pat dry. For extra flavor, char corn in a hot skillet for 3-4 minutes. Warm black beans with a pinch of cumin and garlic powder.
- Assemble bowls by dividing rice among serving bowls. Arrange flaked salmon, corn, black beans, and diced bell pepper in sections. Add avocado slices, a dollop of Greek yogurt or sour cream, and salsa. Garnish with cilantro and serve with lime wedges.