Salmon Avocado Bowl
A bright, healthy bowl with pan-seared salmon, creamy avocado salsa, and a sesame-lime dressing. Ready in about 25 minutes and perfect for weeknights or meal prep.
Ingredients
Base
- 2 cups cooked rice or quinoa
Salmon
- 2 salmon fillets 6 oz each
- Salt and pepper
- 1 tbsp olive oil or avocado oil
Marinade (optional)
- 1 tbsp soy sauce or tamari
- 1 tsp honey or maple syrup
- ½ tsp grated ginger
Avocado Salsa
- 1 ripe avocado diced
- ½ cup cherry tomatoes quartered
- ¼ cup red onion finely diced
- 1 tbsp chopped cilantro
- Juice of 1 lime
- Salt and pepper to taste
Dressing & Garnish
- 1 tbsp sesame oil
- 2 tbsp rice vinegar or lime juice
- 1 tsp honey or agave
- 1 tsp soy sauce
- Sesame seeds and sliced scallions optional
Instructions
- Cook rice or quinoa. Pat salmon dry, season with salt and pepper, and optionally brush with soy-ginger marinade for 10 minutes.
- Heat oil in a skillet over medium-high heat. Sear salmon skin-side down for 3–4 minutes until crisp, flip and cook 2–3 more minutes until just underdone. Remove and rest.
- Combine avocado, cherry tomatoes, red onion, cilantro, lime juice, salt, and pepper in a bowl. Toss gently to combine.
- Whisk together sesame oil, rice vinegar (or lime), honey, and soy sauce. Taste and adjust for balance.
- Divide rice between bowls, top with avocado salsa and a salmon fillet. Drizzle dressing, sprinkle sesame seeds, and garnish with scallions or sriracha if desired.
Notes
- Keep avocado salsa separate if meal-prepping; add just before serving to keep it fresh.
- Swap rice for quinoa or a bed of greens for a lower-carb option.
- Leftover salmon can be flaked and used cold or gently warmed for lunches.
Nutrition
Calories: 520kcalCarbohydrates: 40gProtein: 34gFat: 28gSaturated Fat: 5gSodium: 480mgSugar: 4g
Tried this recipe?Let us know how it was!
