Delicious Southwest Salmon Bowls are made with taco-seasoned salmon and served with brown rice and flavorful black bean salsa. Add sliced avocado and lime wedges for a nutritious, tasty, satisfying meal that you’ll want to enjoy on repeat!
These Southwest Salmon Bowls have it all! Incredibly delicious pan-seared salmon, bright black bean salsa with fresh ingredients, and fluffy brown rice.
Not only is this seafood recipe super tasty, but it’s also a quick, simple, and easy recipe to put together. The salmon filets cook up fast on the stovetop, and while that’s cooking, you can be preparing the salsa. This whole meal is ready to go in just about 20 minutes and each bowl is filled with fresh flavors and textures and tastes outstanding.
Why you should make this recipe
- Quick and simple: These Mexican-style salmon bowls are quick and easy to make, in just about 20 minutes. As an added plus, you’ll just need one skillet for cooking the salmon and one bowl for making the salsa.
- Healthy: Salmon is full of omega 3’s, high in protein, and packed with vitamins. This would also make a great low-carb dinner option if you substitute the brown rice with cauliflower rice.
- So flavorful: Tender and juicy on the inside and perfectly blackened and crispy on the outside. If you’re tired of the same old salmon recipes, give this one a try! It’s so irresistibly delicious!
Ingredients needed TO MAKE THIS PAN-SEARED SALMON
These salmon bowls are filled with perfectly seasoned salmon, brown rice, and fresh veggie-filled salsa. Here’s what you’ll need:
- Salmon: We recommend high-quality, wild salmon because you can definitely taste the difference!
- Spices: For that bold southwest flavor, we’re coating the salmon in an easy mix of taco seasoning, salt, pepper, and olive oil.
- For the salsa: The black bean salsa is a combination of chopped red bell pepper, jalapeños, black beans, corn, green onions, fresh cilantro, lime juice, olive oil, and garlic.
- Brown rice: Add cooked brown rice to make these super satisfying. If preferred, you can sub with white rice, quinoa, or cauliflower rice.
- Toppings: Add any favorite toppings! We like sliced avocado and a squeeze of lime juice. Other tasty options are hot sauce, guacamole, Greek yogurt, and more fresh cilantro.
How to make this recipe
- Prep the salmon: Rub the salmon filets with taco seasoning, salt, pepper, and olive oil.
- Pan fry the fish filets: 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.
- Make the salsa: In a mixing bowl add all the ingredients for the bean salsa and stir well to combine.
- Assemble the bowls: 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!
- This seared salmon requires about 6 to 10 minutes on the stovetop. The cooking time will depend on how thick your salmon is and how well done you like your salmon. You can accurately check the temperature of your salmon with an instant-read thermometer. Insert the thermometer into the thickest part of the filet. We recommend cooking to an internal temperature of 130ºF.
- If you don’t have a thermometer to check for doneness, simply insert a knife or fork into the thickest part of the filet. The salmon will flake a bit and will still look a little translucent in the center, but it should not look red or raw.
- To purchase high-quality wild-caught salmon, check the seafood counter of your grocery store. This is a great option because you know it’s fresh and you’ll be able to select filets of similar size.
Frequently asked questions
This salmon bowl recipe is packed with well-balanced nutrition. Salmon is a great source of protein and omega-3 fatty acids, which can help reduce inflammation and promote heart health. The brown rice provides fiber and carbohydrates and the salsa offers a wide variety of nutrients from the vegetables and black beans.
Fresh or frozen salmon can be used for this recipe. If using frozen salmon, just be sure to thaw it before adding the rub and searing.
The skin on salmon is perfectly fine to eat. However, we typically remove it (after it is cooked) using a fork. Do not try to remove it before cooking the salmon, as it is much easier when it’s warm.
Store leftovers in airtight containers. For maximum freshness, we recommend storing the black bean salsa separately from the salmon and brown rice. Everything will keep fresh, in the fridge, for up to about 3 days.
More healthy salmon recipes
- Blackened Salmon
- Crispy, Pan-Seared Spicy Salmon
- Miso Glazed Salmon
- Baked Salmon and Veggies
- Mediterranean Baked Salmon
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Southwest Salmon Bowls
- 12 oz skinless salmon filets
- 1 tbsp taco seasoning
- Kosher salt and pepper to taste
- 1 tbsp olive oil
- 1 Hass avocado sliced
- 1/2 lemon juiced
- 2 cups cooked brown rice
Black Bean Salsa:
- 1 red bell pepper chopped
- 2-3 jalapeño peppers seeded and chopped
- 1 (15 ounce) can black beans drained and rinsed
- 1 (15 ounce) can corn drained
- 4 green onions chopped
- 1/4 cup chopped fresh cilantro
- 2 limes juiced
- 2 tbsp olive oil
- 1 garlic clove minced
- Rub the salmon filets with the taco seasoning, salt, pepper, and olive oil.
- 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.
- In a mixing bowl add all the ingredients for the beans salsa and stir well to combine.
- 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!
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