Salmon Burrito Bowl Recipe
This Salmon Burrito Bowl is a fresh, flavorful, and nutritious meal packed with protein, healthy fats, and vibrant toppings. It combines tender, spiced salmon with cilantro-lime rice, black beans, fresh veggies, and a zesty dressing. Perfect for a healthy lunch or dinner, this dish is easy to customize based on your preferences.
Prep & Cook Time
Total Time: ~35 minutes
Prep Time: 15 minutes
Cook Time: 20 minutes
Ingredients
For the Salmon:
2 salmon fillets (6 oz each)
1 tbsp olive oil
1 tsp chili powder
½ tsp cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
1 tbsp lime juice
For the Cilantro-Lime Rice:
1 cup cooked white or brown rice
2 tbsp fresh cilantro, chopped
1 tbsp lime juice
½ tsp salt
For the Bowl Toppings:
½ cup black beans, drained and rinsed
½ cup corn kernels (fresh, canned, or frozen)
½ cup cherry tomatoes, halved
¼ cup red onion, finely chopped
1 small avocado, sliced
¼ cup shredded lettuce or cabbage
¼ cup sour cream or Greek yogurt (optional)
¼ cup shredded cheese (cheddar or cotija, optional)
Lime wedges for serving
For the Dressing (Optional):
2 tbsp Greek yogurt or mayo
1 tbsp lime juice
½ tsp chili powder
½ tsp honey
½ tsp hot sauce (optional)
Instructions
Step 1: Cook the Rice (If Not Pre-Cooked)
1. Rinse ½ cup of uncooked rice under cold water.
2. Cook according to package instructions. (White rice takes ~15 minutes; brown rice takes ~40 minutes.)
3. Once done, fluff with a fork and mix in lime juice, cilantro, and salt. Set aside.
Step 2: Prepare the Salmon
1. Preheat oven to 400°F (200°C) or heat a skillet over medium heat.
2. Pat salmon dry and rub with olive oil.
3. In a small bowl, mix chili powder, cumin, paprika, garlic powder, salt, and pepper. Rub this spice mix over the salmon.
4. If baking, place on a parchment-lined sheet and bake for 12-15 minutes (depending on thickness). If pan-searing, cook for 4-5 minutes per side until golden and flaky.
5. Drizzle with lime juice and let rest for a few minutes before flaking into bite-sized pieces.
Step 3: Prepare the Toppings
While the salmon cooks, drain and rinse black beans.
Chop vegetables (tomatoes, onion, lettuce/cabbage).
If using corn, heat it in a pan or microwave for 1-2 minutes.
Slice avocado just before serving to prevent browning.
Step 4: Make the Dressing (Optional)
1. Whisk together yogurt, lime juice, chili powder, honey, and hot sauce.
2. Adjust seasoning to taste and set aside.
Step 5: Assemble the Burrito Bowls
1. In a bowl, add a base of cilantro-lime rice.
2. Arrange black beans, corn, tomatoes, red onion, avocado, and shredded lettuce/cabbage around the bowl.
3. Place flaked salmon on top.
4. Drizzle with dressing or sour cream. Add cheese if desired.
5. Serve with lime wedges.
Notes & Tips
For extra flavor: Marinate salmon for 15-30 minutes before cooking.
Meal prep: Store components separately in airtight containers. Assemble when ready to eat.
Rice options: Use cauliflower rice for a low-carb version.
Protein swaps: Try grilled shrimp, chicken, or tofu instead of salmon.
Spicy kick: Add jalapenos or extra hot sauce.
Crunch factor: Top with crushed tortilla chips.
Frequently Asked Questions
1. Can I use frozen salmon?
Yes! Thaw overnight in the fridge or use the quick-thaw method (seal in a bag and submerge in cold water for 30 minutes).
2. How do I store leftovers?
Store ingredients separately in the fridge for up to 3 days. Reheat rice and salmon before assembling.
3. Can I make this dairy-free?
Absolutely! Skip the cheese and sour cream, or use dairy-free alternatives.
4. What can I use instead of rice?
Try quinoa, cauliflower rice, or even greens like spinach as a base.
Nutritional Information
Calories: 550
Protein: 40g
Carbs: 55g
Fat: 20g
Fiber: 10g
Sugar: 5g
This Salmon Burrito Bowl is a balanced, delicious meal that’s easy to customize. Enjoy the bold flavors and nourishing ingredients in every bite!