Salmon Burrito Bowl
A vibrant and flavorful dish combining juicy salmon, fresh veggies, and creamy avocado, perfect for a quick lunch or dinner.
Ingredients
Main Ingredients
- 2 fillets Fresh salmon fillets Use skin-on for better flavor.
- 1 cup Brown rice Cooked according to package instructions.
- 1 can Black beans Rinsed and drained.
- 1 cup Corn Fresh or frozen, as preferred.
- 1 1 Avocado Sliced.
- 1 cup Cherry tomatoes Halved.
- 1 small Red onion Diced.
- 1 Lime Juiced.
- a handful Cilantro Chopped.
- 2 tablespoons Olive oil For cooking salmon.
- to taste Salt and pepper To season salmon.
Instructions
Preparation
- Cook the brown rice according to package instructions. While the rice is cooking, rinse and drain the black beans.
Cooking the Salmon
- Heat olive oil in a pan over medium heat. Season the salmon fillets with salt and pepper and place them skin-side down in the pan.
- Cook for about 4-5 minutes, then flip and cook for an additional 4-5 minutes, or until the salmon is flaky and cooked through.
- Remove from heat and let it cool slightly before flaking.
Assembling the Bowl
- In a large bowl, begin layering your ingredients: start with a base of brown rice, followed by black beans, corn, and halved cherry tomatoes.
- Flake the cooked salmon and add it on top.
- Top with sliced avocado and diced red onion, drizzle with lime juice, and sprinkle chopped cilantro.
- Gently toss to combine everything, and you’re all set!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Cooked components can be frozen separately. For quicker prep, use pre-cooked rice.