Description
A vibrant and healthy Salmon Burrito Bowl combining perfectly seasoned baked salmon with nutritious brown rice, black beans, fresh vegetables, and a tangy Greek yogurt lime dressing. This recipe offers a quick, flavorful, and balanced meal with Mexican-inspired flavors, ready in just 25 minutes.
Ingredients
Scale
Salmon and Seasoning
- 2 salmon fillets
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
Base and Vegetables
- 2 cups cooked brown rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, finely chopped
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges
Dressing
- 1/4 cup Greek yogurt
- 1 tablespoon lime juice
- 1 teaspoon honey
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
Instructions
- Preheat & Prep the Salmon: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
- Season the Salmon: Rub the salmon fillets evenly with olive oil, then sprinkle with chili powder, cumin, smoked paprika, salt, and pepper ensuring a flavorful crust.
- Bake the Salmon: Place the seasoned salmon fillets on the prepared baking sheet and bake for 12-15 minutes, or until the salmon flakes easily with a fork, indicating it is cooked through.
- Prepare the Dressing: In a small bowl, whisk together Greek yogurt, lime juice, honey, garlic powder, cumin, salt, and pepper until smooth and well combined for a tangy, creamy dressing.
- Assemble the Bowl: Divide the cooked brown rice, black beans, corn kernels, cherry tomatoes, and finely chopped red onion evenly into serving bowls as the base layer.
- Add Salmon and Garnishes: Place the baked salmon fillets on top of each bowl. Garnish with sliced avocado and freshly chopped cilantro for creaminess and freshness.
- Finish & Serve: Drizzle the prepared Greek yogurt lime dressing over the bowls, add lime wedges on the side for extra zest, and serve immediately while warm. Enjoy your wholesome Salmon Burrito Bowl!
Notes
- You can substitute brown rice with quinoa or cauliflower rice for a lower-carb option.
- If fresh corn is not available, frozen corn works equally well; just thaw before assembling.
- For extra heat, add a dash of hot sauce or sprinkle with chopped jalapeños.
- This recipe can be doubled easily for more servings.
- Leftover salmon can be refrigerated for up to 2 days and served cold or reheated gently.
