Dinner is served with these delicious Fiesta Salmon Rice Bowls complete with a corn and bean salad, cilantro lime rice and perfectly cooked salmon filets. Enjoy!
We’re big fans of meals in bowls over here on Fit Foodie Finds. Whether it’s this fiesta salmon bowl or this mediterranean vegan buddha bowl or this delicious vegetarian harvest grain bowl, you can’t go wrong with these healthy meal options!
Eat the Rainbow
These fiesta salmon rice bowls are bright, colorful, delicious and packed with healthy ingredients! Plus, they can be easily meal prepped for healthy lunches or dinners throughout the week.
Elements of a Fiesta Salmon Bowl
The elements of these salmon bowls are simple to prep and enjoy, but know that nothing is set in stone with recipe (much like ALL of our bowl recipes!). You can absolutely sub in other ingredients you have on hand when the bowl mood strikes. These fiesta salmon bowls combine:
- Salmon filets
- Cilantro lime rice
- Corn and bean salad
- Fresh chopped cilantro
- Optional (but oh so delish!): sliced avocado, dollop of Greek yogurt or sour cream
Simple Grilled Salmon
The grilled salmon recipe that these bowls call for is oh so simple. Just salt, pepper, olive oil and your grill is all you’ll need for flakey salmon perfection.
When it comes to this cilantro lime rice, feel free to use white or brown rice, whichever you prefer! We like the bite that brown rice has and we love starchy long grain white rice, it’s a classic! But what is the difference between the two?
- Brown Rice: Brown rice comes in a long grain or a short grain! It is a whole grain that still has it’s nutritious germ and fibrous bran! It tends to have a little bit more of an earthy flavor.
- White Rice: White rice also comes in many different shapes and sizes. The main difference between white rice and brown rice is that the white rice is stripped of its bran and germ. White rice has less fiber and is a bit easier to digest!
No matter what type of rice you choose, they both taste great in these fiesta salmon bowls.
Can you Double this Recipe?
Yes! In fact you can double, triple or even 1/2 or 1/4 this recipe to your heart’s content. It’s great for meal prep for the week.
Either way, you can’t go wrong with prepping a batch of these fiesta salmon bowls for the week, or whipping up a single serve on a moment’s notice.
How to Store Fiesta Salmon Bowls
If you’re looking to meal prep these bowls and then eat them throughout the week, simply store in air-tight containers in the fridge for 3-5 days. Pro Tip: wait to add the fresh sliced avocado and dollop of Greek yogurt til you’re about to serve these bowls!
- 4 6-oz. skin-on salmon fillets
- 2–3 tablespoons olive oil
- 1 teaspoon black pepper
- 1/2 teaspoon salt (or more to taste)
Cilantro Lime Rice
- 1 cups uncooked long-grain white rice (or long-grain brown rice)
- 2 cups water
- 1/4 cup fresh cilantro, chopped (not packed)
- 5 tablespoons fresh lime juice
- 1 teaspoons garlic powder
- 1/4 teaspoon sea salt (or more, to taste)
- 1 15-oz. can corn, drained and rinsed (or 1 ½ cups frozen corn)
- 1 15-oz. can black beans drained and rinsed
- ½ large red onion, minced
- ¼ cup olive oil
- 2 tablespoons chopped cilantro
- 2 tablespoons lime juice
- ¼ teaspoon salt
- 2 large avocados
- ¼ cup Greek yogurt/sour cream
- Optional: chips
- Prepare salmon fillets by following the directions HERE.
- Prepare cilantro lime rice by following the directions HERE.
- Next, add corn, black beans, and red onion to a medium-sized bowl and mix well.
- Evenly, distribute around ½ cup of the corn mixture into each bowl (you will have leftovers)
- Place de-skinned grilled salmon fillets in each bowl.
- Then, slice 2 large avocados and add half an avocado to each bowl.
- Make the dressing by whisking the olive oil, chopped cilantro, lime juice, and salt together in a bowl and drizzle over each bowl.
- Finally, serve with Greek yogurt and your favorite chips.
Serving Size: 1/4 recipe Calories: 649 Sugar: 5 Sodium: 829 Fat: 32 Carbohydrates: 59 Fiber: 13 Protein: 38
Author: Lee FunkeCategory: BowlsMethod: GrillCuisine: Mexican
Keywords: fiesta salmon bowls
Emily spent the first 10 years of her career in marketing and advertising roles and started side-hustling with Team Fit Foodie in Fall of 2015. She joined Team Fit Foodie full-time in the Spring of 2018. Lee and Emily became fast friends after college swooning over brand strategy and all things Wisconsin. And yes, Linley and Emily are sisters-in-law! Em manages FFF business operations as well as all things sponsorships and brand collaborations.