Description
A simple and easy Salmon Burrito Bowl recipe made with tender salmon and all of your favorite toppings. This hearty bowl is easy to customize so can it fit your needs and whatever ingredients you have available.
Ingredients
Units
Scale
For the Salmon
- 1 tablespoon oil
- 1 pound salmon filets, 3-4 oz each
- 1 teaspoon coconut sugar
- 1 teaspoon lime zest
- 1/2 tsp chipotle powder
- 1/2 tsp paprika
- 1/4 tsp cumin
- salt and pepper
- garlic rice
- avocado corn salsa
- Greek yogurt or sour cream
- fresh lime slices
- cilantro
Instructions
- Combine the oil, coconut sugar, lime zest, chipotle powder, paprika, and cumin in a small bowl.
- Bring the salmon to room temperature and the pat dry. Season the salmon liberally with salt, pepper, and the spice rub.
- Heat a large pan over medium heat. Once hot, add avocado or olive oil to the pan.
- Cook the salmon 4-5 minutes per side until golden brown and cooked through. Feel free to add more oil as necessary to keep the salmon from sticking.
- While the salmon is cooking, prep the avocado corn salsa, and assemble the remaining serving ingredients.
- Once the salmon is done, assemble your burrito bowls. Start with a bed of rice and then add the salmon, avocado corn salsa, Greek yogurt or sour cream, and fresh cilantro. Serve and enjoy!
Notes
Meal Prep Tips
You can prep the salmon in advance and store in an airtight container in the fridge for 3-5 days.
Prepare the rice and beans – cook the rice and beans when you make the salmon. Then, store them in separate airtight containers as well.
Chop the veggies and toppings – that way all you have to do is reheat the salmon, beans, and rice and pile on the toppings! I recommend doing this 1-2 days ahead of time to prevent any fresh ingredients from becoming soggy.
