Description
Beautiful baked salmon with honey, lime, and cilantro flavors over a bed of fluffy cilantro rice and topped with flavorful avocado topping.
Ingredients
Scale
- 1 cup jasmine rice
- 1 1/2–2 cups water
- Salt
- 1/2 lime, juice only
- 2 Tbsp minced fresh cilantro
- 1 Tbsp honey
- 3 Tbsp vegetable stock
- 1 lb salmon fillets (skin on)
- 1 Tbsp lime juice
- 1 Tbsp honey
- 2 Tbsp minced fresh cilantro
- Salt (to taste)
- 1 ripe avocado
- 1 tbsp lime juice
- 1 tbsp minced fresh cilantro
- 1/4–1/2 tsp chili powder
- Salt (to taste)
Instructions
- Step: Cook jasmine rice in salted water per package instructions.
- Step: Whisk together vegetable stock, lime juice, honey, and cilantro in a small pan and simmer over medium-high heat for about a minute to reduce, then fold gently into the cooked rice.
- Step: Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.
- Step: Rub salmon skin with oil and place fillets skin-side down on the baking sheet, seasoning all sides with salt.
- Step: Mix lime juice, honey, and cilantro together and spread the mixture over the top of the salmon.
- Step: Bake salmon for 12 to 18 minutes, depending on thickness.
- Step: Chop the avocado and toss with lime juice, cilantro, chili powder, and salt.
- Step: Divide rice among two bowls, top with a salmon fillet, and add the avocado mixture.
Notes
Store components in separate airtight containers for up to 3 days. Reheat salmon and rice in short microwave bursts to avoid drying out the fish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American, Asian, Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 897 kcal
- Sugar: 18 g
- Sodium: 135 mg
- Fat: 29 g
- Saturated Fat: 4 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 103 g
- Fiber: 8 g
- Protein: 54 g
- Cholesterol: 124 mg
Keywords: salmon, avocado, rice bowl, honey lime salmon, healthy dinner, gluten free