Description
Delicious Southwest Salmon Bowls are made with taco seasoned salmon and served with brown rice and a flavorful black bean salsa.
Ingredients
Scale
- 12 ounces skinless salmon filets
- 1 tablespoon taco seasoning
- Kosher salt and pepper, to taste
- 1 tablespoon olive oil
- 1 Hass avocado, sliced
- 1/2 lemon, juiced
- 2 cups cooked brown rice
- 1 red bell pepper, chopped
- 2–3 jalapeño peppers, seeded and chopped
- 15 ounces can black beans, drained and rinsed
- 15 ounces corn, drained
- 4 green onions, chopped
- 1/4 cup chopped fresh cilantro
- 2 limes, juiced
- 2 tablespoons olive oil
- 1 garlic clove, minced
Instructions
- Prep: Rub the salmon filets with the taco seasoning, salt, pepper, and olive oil.
- Cook: Preheat a non-stick pan over medium heat. Cook the salmon filets for about 3 minutes per side, or until blackened and the internal temperature reaches 130ºF. Allow the salmon to rest on a plate while making the salsa.
- Mix: In a mixing bowl add all the ingredients for the beans salsa and stir well to combine.
- Assemble: Divide the cooked rice among your 4 serving bowls. Top with bean salsa and salmon. Serve with sliced avocado and lime wedges if desired and enjoy!
Notes
Store leftovers in airtight containers. For maximum freshness, I recommend storing the black bean salsa separate from the salmon and brown rice. Everything will keep fresh, in the fridge, for up to about 3 days. Instead of brown rice, serve with cauliflower rice instead.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-seared
- Cuisine: Mexican, American
Nutrition
- Serving Size: 1 serving
- Calories: 652 kcal
- Sugar: 3 g
- Sodium: 853 mg
- Fat: 26 g
- Saturated Fat: 4 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 75 g
- Fiber: 17 g
- Protein: 33 g
- Cholesterol: 47 mg
Keywords: Southwest Salmon Bowls, taco seasoned salmon, black bean salsa, brown rice bowls, healthy salmon