Description
A delicious and nutritious Loaded Salmon Rice Bowl featuring baked salmon, fresh vegetables, and brown rice.
Ingredients
Scale
- 2 cups cooked brown rice
- 1 pound salmon fillets
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1 cup corn (fresh, frozen, or canned)
- 1/4 cup green onions, sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1/4 cup feta cheese (optional)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- Place the salmon fillets on the prepared baking sheet. Drizzle with olive oil and season with garlic powder, onion powder, smoked paprika, salt, and pepper.
- Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork.
- While the salmon is baking, prepare the toppings. In a bowl, combine cherry tomatoes, corn, diced avocado, green onions, cilantro, and lime juice. Mix gently to combine.
- Once the salmon is done, remove it from the oven and let it cool for a few minutes. Flake the salmon with a fork.
- To assemble the bowls, divide the cooked brown rice among serving bowls. Top each bowl with flaked salmon and the vegetable mixture.
- If desired, sprinkle feta cheese on top before serving.
Notes
- For a spicy kick, add diced jalapeños or a drizzle of sriracha on top.
- Substitute quinoa or cauliflower rice for a different base or to make it lower in carbs.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg