Description
Enjoy a flavorful and nutritious meal with this Salmon Burrito Bowl recipe. Baked chili-spiced salmon served over a bed of rice with black beans, corn, avocado, and fresh veggies, creating a delicious Mexican-inspired dish.
Ingredients
For the Salmon:
- 2 salmon fillets (about 6 oz each)
- 1 tbsp olive oil
- 1/2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- Salt and pepper to taste
For the Bowl:
- 2 cups cooked brown rice or cilantro lime rice
- 1 cup black beans (rinsed and drained)
- 1 cup corn kernels (fresh, canned, or thawed from frozen)
- 1 cup cherry tomatoes (halved)
- 1 avocado (sliced)
- 1/4 cup red onion (finely diced)
- 1/4 cup fresh cilantro (chopped)
- 1 lime (cut into wedges)
- Optional toppings: sour cream, salsa, or shredded cheese
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small bowl, mix chili powder, cumin, paprika, garlic powder, salt, and pepper. Rub salmon fillets with olive oil and seasoning mix.
- Place on the prepared baking sheet and bake for 12–15 minutes or until the salmon is flaky and cooked through.
- Meanwhile, warm the black beans and corn in a small saucepan or microwave.
- To assemble the bowls, divide rice into two bowls. Top each with black beans, corn, cherry tomatoes, avocado slices, red onion, and cilantro.
- Flake the cooked salmon and add on top. Serve with lime wedges and desired toppings.
Notes
- Feel free to substitute quinoa or cauliflower rice for a lower-carb option.
- Leftover salmon works great for meal prep.
- Add jalapeños or hot sauce for a spicy kick.
