Description
Quick and satisfying salmon taco bowl rich in omega-3 fatty acids, packed with flavor and colors, perfect for busy weeknights.
Ingredients
Scale
- 2 (6 oz each) wild salmon fillets
- 1/2 tablespoon olive oil
- 1/2 lime, juiced
- 1 tablespoon coconut sugar (or brown sugar)
- 3/4 teaspoon cumin
- 3/4 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/5 teaspoon cayenne pepper (or just a pinch!)
- 1/4 teaspoon salt
- Freshly ground black pepper
- 2 teaspoons olive oil (for the rice)
- 1/4 cup finely diced yellow onion
- 1/4 cup finely diced green bell pepper
- 1/4 cup finely diced cilantro
- 2 cloves garlic, minced
- 1/2 cup tomato sauce
- 1/2 teaspoon cumin (for the rice)
- 1/2 teaspoon coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon garlic powder (for the rice)
- 1/4 teaspoon salt (for the rice)
- 1 1/4 cups water
- 3/4 cup uncooked jasmine or basmati white rice
- Avocado, sliced
- Greek yogurt
- Salsa or hot sauce
- Cilantro, for garnish
- Diced green onion or red onion
- Lime wedges
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the salmon skin side down, drizzle with olive oil and lime juice.
- Mix coconut sugar, cumin, chili powder, garlic powder, paprika, cayenne pepper, salt, and pepper in a bowl and rub onto the salmon.
- For rice, heat olive oil in a pot, sauté onions, bell pepper, cilantro, and garlic for 3-4 minutes.
- Add tomato sauce, cumin, coriander, turmeric, garlic powder, salt, and pepper; simmer for 2 minutes.
- Add water, bring to a boil, stir in rice, cover, and reduce heat; simmer for 15-20 minutes.
- While the rice cooks, bake salmon for 15-20 minutes until it flakes easily.
- Let rice sit covered for 10 minutes after cooking.
- Serve rice and top with salmon, avocado, Greek yogurt, salsa, cilantro, green onions, and lime wedges.
Notes
For crispier salmon skin, broil for the last minute. You can prepare the rice with vegetable broth for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 70mg