Description
Tender, flaky salmon nestled on a bed of fluffy rice topped with vibrant veggies and zesty garnishes, perfect for impressing someone special or treating yourself.
Ingredients
Scale
- 2 (6 oz each) wild salmon filets
- 1/2 tablespoon olive oil
- 1/2 lime, juiced
- 1 tablespoon coconut sugar (or brown sugar)
- 3/4 teaspoon cumin
- 3/4 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/5 teaspoon cayenne pepper (or just a pinch!)
- 1/4 teaspoon salt
- Freshly ground black pepper
- 2 teaspoons of olive oil
- 1/4 cup very finely diced yellow onion
- 1/4 cup very finely diced green bell pepper
- 1/4 cup finely diced cilantro
- 2 cloves garlic, minced
- 1/2 cup tomato sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- Freshly ground black pepper
- 1 1/4 cups water
- 3/4 cup uncooked jasmine or basmati white rice
- Avocado, sliced
- Greek yogurt
- Salsa or hot sauce
- Cilantro
- Diced green onion or red onion
- Lime wedges
Instructions
- Preheat your oven to 400°F. Line a large baking sheet with parchment paper or foil and grease lightly with olive oil or nonstick cooking spray.
- Place the salmon skin side down on the sheet. Drizzle the salmon filets with olive oil and a squeeze of lime juice.
- In a small bowl, mix coconut sugar, cumin, chili powder, garlic powder, paprika, cayenne pepper, salt, and pepper to create the taco seasoning. Sprinkle this blend over the salmon and rub it in evenly.
- For the rice, heat olive oil in a medium pot over medium heat. Add onion, green pepper, cilantro, and garlic; sauté until softened, about 3-4 minutes.
- Stir in tomato sauce, cumin, coriander, turmeric, garlic powder, salt, and pepper; simmer for 2 minutes.
- Add 1 1/4 cups of water and bring it to a boil. Stir in the rice, then cover and reduce heat to low. Simmer for 15-20 minutes until the rice is tender.
- After 15 minutes, remove from heat and let it steam, covered, for another 10 minutes.
- Bake the salmon for 15-20 minutes until it flakes easily with a fork.
- Serve the rice in bowls, topped with salmon, sliced avocado, a dollop of Greek yogurt, fresh cilantro, salsa or hot sauce, diced green onion, and lime wedges.
Notes
For enhanced flavor, marinate the salmon for 15-30 minutes before cooking. You can store leftovers in the fridge for up to three days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 7g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 2g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 80mg