Why You’ll Love This Recipe

This Salmon Burrito Bowl is a delightful, nutritious alternative to a traditional burrito. The salmon is packed with omega-3 fatty acids, while the veggies and grains provide fiber and essential vitamins. You can easily adjust the ingredients to fit your dietary needs, from adding your favorite toppings to swapping in quinoa or brown rice for extra protein. The combination of flavors, from the smoky salmon to the bright lime and fresh avocado, ensures each bite is satisfying. Plus, this dish is quick to prepare, making it perfect for a busy weeknight or meal prepping for the week ahead.

Ingredients

For the salmon:

  • 2 salmon fillets (about 4-6 oz each)

  • 1 tbsp olive oil

  • 1 tsp smoked paprika

  • 1/2 tsp ground cumin

  • 1/2 tsp garlic powder

  • Salt and pepper, to taste

  • 1 lime (for juice and zest)

For the bowl:

  • 2 cups cooked brown rice, quinoa, or cauliflower rice

  • 1 cup black beans (canned or cooked)

  • 1 cup corn kernels (fresh, frozen, or canned)

  • 1/2 red onion, thinly sliced

  • 1 avocado, sliced

  • 1 cup cherry tomatoes, halved

  • 1 cup romaine lettuce or mixed greens

  • Fresh cilantro, for garnish

  • Lime wedges, for serving

For the dressing:

  • 2 tbsp olive oil

  • 1 tbsp lime juice

  • 1 tbsp Greek yogurt (or vegan yogurt for a dairy-free version)

  • 1 tsp honey or maple syrup

  • 1/2 tsp ground cumin

  • Salt and pepper, to taste

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Prepare the salmon: Preheat your oven to 400°F (200°C) or heat a grill pan over medium-high heat.

  2. In a small bowl, combine the olive oil, smoked paprika, ground cumin, garlic powder, salt, and pepper. Rub this spice mixture over the salmon fillets, ensuring they’re evenly coated. Zest half of the lime over the salmon and squeeze the juice from the lime onto the fillets.

  3. If baking, place the salmon fillets on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. If grilling, cook the salmon fillets on the grill pan for about 4-5 minutes per side, depending on thickness.

  4. Prepare the dressing: In a small bowl or jar, whisk together olive oil, lime juice, Greek yogurt, honey (or maple syrup), ground cumin, salt, and pepper until smooth. Adjust the seasoning to taste.

  5. Assemble the bowls: In each bowl, layer the cooked rice (or quinoa/cauliflower rice), black beans, corn, red onion, avocado slices, cherry tomatoes, and romaine lettuce or mixed greens.

  6. Flake the salmon: Once the salmon is cooked, flake it into bite-sized pieces and place it on top of the ingredients in each bowl.

  7. Drizzle the dressing over the assembled ingredients and garnish with fresh cilantro and lime wedges.

  8. Serve immediately and enjoy!

Servings and Timing

  • Servings: 2 bowls

  • Prep Time: 15 minutes

  • Cook Time: 15-20 minutes

  • Total Time: 30-35 minutes

Variations

  1. Grilled Vegetables: Add grilled peppers, zucchini, or other vegetables for a smokier, charred flavor.

  2. Vegan Version: Swap the salmon for grilled tofu or tempeh for a plant-based alternative.

  3. Spicy Kick: Add a drizzle of spicy sriracha or a pinch of chili flakes to the dressing for some extra heat.

  4. Add More Toppings: Feel free to add additional toppings like pickled jalapeños, olives, or feta cheese for more flavor and texture.

Storage/Reheating

  • Storage: Store any leftover components (salmon, rice, beans, etc.) separately in airtight containers in the fridge for up to 3 days. Assemble the bowl fresh when ready to serve.

  • Reheating: Reheat the salmon and rice separately in the microwave or on the stove. To keep the salmon from drying out, reheat it gently on low heat with a little splash of water or broth.

Conclusion

This Salmon Burrito Bowl is a delicious and nutritious way to enjoy the flavors of a burrito without the extra carbs from a tortilla. With perfectly cooked salmon, fresh veggies, and a zesty dressing, it’s a satisfying meal that’s perfect for any time of day. Whether you’re looking for a healthy lunch, dinner, or meal prep option, this bowl is customizable to suit your preferences. Try it out, and enjoy a flavor-packed meal that’s both vibrant and nourishing!

Print

Salmon Burrito Bowl

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A fresh, vibrant, and healthy Salmon Burrito Bowl featuring tender, seasoned salmon paired with a colorful array of vegetables, grains, and flavorful toppings. A nutritious alternative to a traditional burrito, it’s loaded with omega-3s, fiber, and essential vitamins.

  • Author: Catherine
  • Prep Time: 15 minutes
  • Cook Time: 15-20 minutes
  • Total Time: 30-35 minutes
  • Yield: 2 bowls
  • Category: Main Course
  • Method: Grilling, Baking
  • Cuisine: Healthy, Mexican-inspired

Ingredients

  • For the salmon:
    • 2 salmon fillets (about 4–6 oz each)
    • 1 tbsp olive oil
    • 1 tsp smoked paprika
    • 1/2 tsp ground cumin
    • 1/2 tsp garlic powder
    • Salt and pepper, to taste
    • 1 lime (for juice and zest)
  • For the bowl:
    • 2 cups cooked brown rice, quinoa, or cauliflower rice
    • 1 cup black beans (canned or cooked)
    • 1 cup corn kernels (fresh, frozen, or canned)
    • 1/2 red onion, thinly sliced
    • 1 avocado, sliced
    • 1 cup cherry tomatoes, halved
    • 1 cup romaine lettuce or mixed greens
    • Fresh cilantro, for garnish
    • Lime wedges, for serving
  • For the dressing:
    • 2 tbsp olive oil
    • 1 tbsp lime juice
    • 1 tbsp Greek yogurt (or vegan yogurt for a dairy-free version)
    • 1 tsp honey or maple syrup
    • 1/2 tsp ground cumin
    • Salt and pepper, to taste

Instructions

  1. Prepare the salmon: Preheat your oven to 400°F (200°C) or heat a grill pan over medium-high heat. In a small bowl, combine olive oil, smoked paprika, ground cumin, garlic powder, salt, and pepper. Rub this spice mixture over the salmon fillets, zest half of the lime over the salmon, and squeeze the juice from the lime onto the fillets.
  2. If baking, place the salmon fillets on a parchment-lined baking sheet and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork. If grilling, cook the fillets for about 4-5 minutes per side, depending on thickness.
  3. Prepare the dressing: In a small bowl or jar, whisk together olive oil, lime juice, Greek yogurt, honey (or maple syrup), ground cumin, salt, and pepper until smooth. Adjust seasoning to taste.
  4. Assemble the bowls: In each bowl, layer cooked rice (or quinoa/cauliflower rice), black beans, corn, red onion, avocado slices, cherry tomatoes, and romaine lettuce or mixed greens.
  5. Flake the salmon: Once the salmon is cooked, flake it into bite-sized pieces and place on top of the ingredients in each bowl.
  6. Drizzle the dressing over the assembled ingredients and garnish with fresh cilantro and lime wedges. Serve immediately and enjoy!

Notes

For a vegan version, swap the salmon with grilled tofu or tempeh.If you prefer a spicier bowl, add a drizzle of sriracha or sprinkle chili flakes in the dressing or on top of the bowl.You can substitute Greek yogurt in the dressing with regular yogurt, sour cream, or dairy-free yogurt for a non-dairy version.For extra smoky flavor, add grilled vegetables like peppers or zucchini.If you want to make this recipe ahead of time, you can cook and store the components separately, and assemble the bowl right before serving.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 450
  • Sugar: 8g
  • Sodium: 550mg
  • Fat: 22g
  • Saturated Fat: 3g
  • Unsaturated Fat: 19g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 8g
  • Protein: 30g
  • Cholesterol: 50mg

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star