Southwest Salmon Bowls
Delicious Southwest Salmon Bowls are made with taco seasoned salmon and served with brown rice and a flavorful black bean salsa.
Servings: 4 servings
Ingredients
- 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
Black Bean Salsa:
- 1 red bell pepper chopped
- 2-3 jalapeño peppers seeded and chopped
- 15 ounces can black beans drained and rinsed, one can
- 15 ounces corn drained, one can
- 4 green onions chopped
- 1/4 cup chopped fresh cilantro
- 2 limes juiced
- 2 tablespoons olive oil
- 1 garlic clove minced
Instructions
- 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!
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.
Nutrition
Serving: 1serving | Calories: 652kcal | Carbohydrates: 75g | Protein: 33g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Cholesterol: 47mg | Sodium: 853mg | Potassium: 1413mg | Fiber: 17g | Sugar: 3g | Vitamin A: 1386IU | Vitamin C: 73mg | Calcium: 85mg | Iron: 5mg