Description
These Damn Good Salmon Taco Bowls for Two are a flavorful and healthy dinner option featuring perfectly seasoned, oven-baked wild salmon paired with spiced, fluffy rice and vibrant toppings like avocado, Greek yogurt, and fresh cilantro. This recipe combines simple ingredients with bold taco-inspired spices for a delicious meal that’s easy to prepare and satisfying.
Ingredients
Scale
For the Salmon:
- 2 (6 oz each) wild salmon filets
- ½ tablespoon olive oil
- ½ lime, juiced
For the Taco Seasoning:
- 1 tablespoon coconut sugar (or brown sugar)
- ¾ teaspoon cumin
- ¾ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ⅕ teaspoon cayenne pepper (or just a pinch!)
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
For the Rice:
- 2 teaspoons olive oil
- ¼ cup very finely diced yellow onion
- ¼ cup very finely diced green bell pepper
- ¼ cup finely diced cilantro
- 2 cloves garlic, minced
- ½ cup tomato sauce
- ½ teaspoon cumin
- ½ teaspoon coriander
- ¼ teaspoon ground turmeric
- ¼ teaspoon garlic powder
- 1 ¼ cups water
- ¾ cup uncooked jasmine or basmati white rice
For Serving:
- Avocado, sliced
- Greek yogurt
- Salsa or hot sauce
- Cilantro
- Diced green onion or red onion
- Lime wedges
Instructions
- Preheat and Prepare Salmon: Preheat your oven to 400 degrees F. Line a large baking sheet with parchment paper or foil and lightly grease it with olive oil or nonstick cooking spray. Place the salmon filets skin side down on the prepared baking sheet. Drizzle each filet with olive oil and a squeeze of fresh lime juice.
- Mix and Apply Taco Seasoning: In a small bowl, combine the coconut sugar, cumin, chili powder, garlic powder, paprika, cayenne pepper, salt, and freshly ground black pepper. Sprinkle this seasoning mixture evenly over the salmon filets. Gently rub the seasoning into the salmon with your fingertips to ensure even coverage. Set aside.
- Cook the Spiced Rice: Heat olive oil in a medium pot over medium heat. Add the diced yellow onion, green bell pepper, cilantro, and minced garlic, sautéing until the onions and peppers soften, about 2-4 minutes. Lower the heat to medium-low and stir in the tomato sauce, cumin, coriander, turmeric, garlic powder, salt, and pepper. Let the mixture simmer for 2 minutes until the sauce melds together. Add water and bring to a boil. Once boiling, stir in the rice, cover immediately, reduce heat to low, and simmer for 15-20 minutes or until the rice is tender. Remove from heat, fluff rice with a fork, and replace the lid. Allow the rice to steam off the heat for another 10 minutes.
- Bake the Salmon: While the rice is steaming, place the salmon in the preheated oven. Bake for 15-20 minutes, or until the salmon flakes easily with a fork. Around 16-18 minutes usually yields perfectly cooked salmon.
- Assemble and Serve: Divide the cooked rice into two bowls, then place a salmon filet on the side of each bowl. Top with sliced avocado, a dollop of Greek yogurt, fresh cilantro, salsa or hot sauce, diced green or red onions, and lime wedges. Serve immediately and enjoy your flavorful salmon taco bowls!
Notes
- You can substitute brown rice for jasmine rice, but be sure to cook according to the longer cooking time recommended on the package.
- Feel free to customize your taco bowls by adding ingredients like black beans, corn, or cheese according to your taste preferences.
- For extra heat, increase the cayenne pepper or serve with your favorite hot sauce.
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 5g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 3.5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 80mg
