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jhessica

Loaded Salmon Rice Bowl: A Flavorful Recipe to Try!

A delicious and nutritious Loaded Salmon Rice Bowl featuring baked salmon, fresh vegetables, and brown rice.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. 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.
  3. Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork.
  4. 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.
  5. Once the salmon is done, remove it from the oven and let it cool for a few minutes. Flake the salmon with a fork.
  6. To assemble the bowls, divide the cooked brown rice among serving bowls. Top each bowl with flaked salmon and the vegetable mixture.
  7. If desired, sprinkle feta cheese on top before serving.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 15gCholesterol: 70mgSodium: 300mgFiber: 6gSugar: 3g

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.

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