Salmon Bowls

Prep Time	Cook Time	Total Time
20 min	40 min	1 h

How to Make Salmon Bowls

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Cook the brown rice

Rinse the brown rice under cool water, then drain well.
Combine the rice, water, bouillon, and a pinch of salt in a medium saucepan and bring to a boil.
Reduce heat to low, cover, and simmer until tender and water is absorbed, about 35 minutes.
Remove from heat and let the rice sit, covered, for 5 to 10 minutes, then fluff with a fork.
Season the salmon

Preheat your oven to 400 degrees F and line a baking sheet with parchment paper or foil.
Pat the salmon fillets dry with paper towels, then place them skin side down on the prepared baking sheet.
Brush the tops with olive oil.
In a small bowl, mix the salt, black pepper, smoked paprika, garlic powder, and onion powder.
Sprinkle the spice mix evenly over the salmon and gently rub it in so it coats the surface.

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Bake the salmon

Bake the salmon until it flakes easily with a fork and looks opaque in the center, about 12 to 14 minutes.
If your fillets are very thick, add a few extra minutes and check again to avoid overcooking.
Let the salmon rest for 3 to 5 minutes on the pan so the juices settle.
Make the black bean salad

Add the black beans, diced tomatoes, cucumber, and red onion to a medium bowl.
Sprinkle with cilantro, lime juice, salt, and black pepper.
Toss gently until everything looks well mixed and evenly seasoned, then set aside.
Stir together the creamy dressing

In a small bowl, whisk together the Greek yogurt, light mayo, lime juice, garlic powder, smoked paprika, honey, and salt.
Taste and adjust with a little more lime or salt if you like a brighter flavor.

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Prepare the toppings

Drain the canned corn well, then pat it dry with a clean towel if it seems very wet.
Slice the avocado just before serving so it stays green and fresh.
Assemble the salmon bowls

Divide the warm brown rice between two bowls.
Top each bowl with a salmon fillet, some black bean salad, corn, and sliced avocado.
Drizzle the creamy dressing over the top and finish with lime wedges on the side.

Substitutions

Replace salmon with chili lime tofu: Use firm tofu, pressed and cubed, seasoned with the same spices, then baked until crisp at the edges. The bowl stays high protein and gains a slightly chewy, satisfying bite that holds the dressing well.
Use quinoa instead of brown rice: Cook quinoa in vegetable broth for extra flavor and use it as the base under the salmon and veggies. The texture feels lighter and fluffier, and it shortens the cooking time for busy weeknights.
Swap Greek yogurt with plain dairy free yogurt: Choose an unsweetened coconut or almond yogurt, then mix as directed for a creamy but fully dairy free dressing. The flavor stays tangy and fresh, with only a very light hint of coconut or nutty notes.

Tips

Dry salmon means better browning: Patting the salmon very dry before seasoning helps the spices stick and allows the surface to roast instead of steam.
Use the rice rest time well: While the brown rice rests, mix the black bean salad and dressing so the bowls come together fast at the end.
Chill the salad for more flavor: If you have time, chill the black bean salad for 20 minutes so the lime and cilantro really sink in.
Char the corn for a smoky twist: Sear the drained corn in a hot dry skillet until lightly charred for extra sweetness and a grilled flavor.
Slice avocado right before serving: Wait to slice the avocado until everything else is ready so it stays bright green and does not brown.

Energy	1163	kcal
Protein	64	g
Total Fat	46	g
Carbohydrates	119	g
Dietary Fiber	21	g

FAQ

How can I tell when the salmon is done without overcooking it?: Check the thickest part with a fork; it should flake easily and look opaque, with just a hint of gloss. You can also use a thermometer and pull it around 125 to 130 degrees F for moist salmon.
Can I use canned salmon instead of fresh fillets?: Yes, but keep it very simple and skip baking; just warm the seasoned canned salmon gently in a skillet. The texture will be softer, yet it still tastes great once mixed with the rice, veggies, and dressing.
How far in advance can I make parts of this bowl?: Cook the brown rice and salmon up to two days ahead and store them in airtight containers in the fridge. You can also mix the black bean salad a day ahead; just wait to add avocado and dressing until serving.
What if my brown rice turns out a bit chewy?: If the rice is still chewy and the water is gone, add a few tablespoons of hot water and keep simmering. Let it sit covered for another 5 to 10 minutes so the grains finish hydrating and soften more.