Description
This Salmon Burrito Bowl is a vibrant and nutritious meal perfect for a quick lunch or dinner. Featuring tender baked or grilled salmon seasoned with smoky spices, served over a bed of wholesome brown rice and topped with fresh vegetables, black beans, and a tangy lime-yogurt dressing, it offers a delicious balance of flavors and textures that are sure to satisfy.
Ingredients
Scale
Salmon
- 2 salmon fillets (about 6 oz each)
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp chili powder
- 1 tsp paprika
- Salt and pepper, to taste
Base
- 1 cup cooked brown rice (or white rice, quinoa, or cauliflower rice)
- 1/2 cup black beans, rinsed and drained
Vegetables & Toppings
- 1/2 cup corn kernels (fresh, frozen, or canned)
- 1/2 avocado, sliced
- 1/4 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup cilantro, chopped (optional)
- Lime wedges, for serving
Dressing
- 2 tbsp Greek yogurt (or sour cream)
- 1 tbsp lime juice
- 1 tsp honey or agave (optional, for sweetness)
- 1/2 tsp garlic powder
- Salt and pepper, to taste
Instructions
- Prepare the Salmon: Rub the salmon fillets with olive oil and season them evenly on both sides with garlic powder, chili powder, paprika, salt, and pepper to infuse flavor into the fish.
- Cook the Salmon: For baking, preheat the oven and place the salmon on a lined baking sheet; bake for 12-15 minutes until cooked through and easy to flake with a fork. Alternatively, grill the fillets for 4-5 minutes per side, adjusting for thickness to achieve a perfectly cooked salmon.
- Prepare the Rice: Cook your chosen base rice or grain according to package instructions. Using brown rice is recommended for added fiber and nutrition.
- Heat the Corn: Warm the corn kernels by briefly sautéing them in a pan, microwaving, or grilling, especially if using frozen or canned corn, to enhance their sweetness and aroma.
- Slice the Fresh Toppings: Thinly slice avocado, halved cherry tomatoes, and red onion, then set aside for assembling the bowl.
- Make the Dressing: In a small bowl, combine Greek yogurt, lime juice, honey or agave if using, garlic powder, and salt and pepper to taste. Mix well until smooth for a tangy and creamy dressing.
- Assemble the Burrito Bowl: Flake the cooked salmon into large chunks and place in the center of your bowl. Arrange the warmed corn, black beans, sliced avocado, tomatoes, and red onion around the salmon.
- Finish and Serve: Drizzle the prepared dressing over the bowl and sprinkle with fresh chopped cilantro. Add lime wedges on the side for extra zest. Serve immediately for the best flavor and texture.
Notes
- Substitute brown rice with quinoa or cauliflower rice for lower carbs or gluten-free options.
- Use fresh corn for best flavor, but frozen or canned corn works well in a pinch.
- Adjust spice levels by varying chili powder quantity to suit your taste.
- Grilling the salmon adds a smoky taste; baking is easier and just as delicious.
- The dressing can be made vegan by replacing Greek yogurt with a plant-based alternative.
