Salmon Taco Bowls

Taco-seasoned rice, roasted salmon, fresh tomatoes, green onions, and cilantro. Hearty, wholly satisfying, and brimming with nutrients.

Course Appetizer, Main Course

Cuisine American

Diet Gluten Free, Dairy Free Diet

Keyword dinner, lunch, salmon,, taco bowls, weeknight

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 445kcal

1-1 1/2 pounds salmon fillets whole fillets or individual fillets, or canned salmon of choice
1 cup long grain white rice
2 tablespoons taco seasoning the powdered mix, plus more for serving
1 tablespoon unsalted butter
2 cups chicken broth or water
Salt and freshly ground black pepper
1 cup cherry tomatoes or grape tomatoes, or regular tomatoes, chopped
Fresh lettuce leaves or spring mix greens
Lime wedges for serving
Chopped green onions
Chopped fresh cilantro
Hot sauce for serving

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or aluminum foil.
Pat the salmon fillets dry and transfer them to the prepared pan. Season the salmon with salt and black pepper.
Bake for 10 to 15 minutes, until the salmon is fork-tender (a meat thermometer should register 145 degrees).
Meanwhile, in a medium saucepan, combine the rice, 1 tablespoons of the taco seasoning, and butter. Add the broth (or water), set the pan over high heat and bring to a boil. Reduce the heat to low, cover and cook for 15 to 20 minutes, until the liquid is absorbed and the rice is tender. Fluff with a fork. Season to taste with salt and black pepper.
Transfer the rice to individual bowls and arrange the salmon over top. Sprinkle the salmon with a little taco seasoning. Arrange the tomatoes, lettuce, and lime wedges alongside the salmon. Top with green onions and fresh cilantro and serve with hot sauce on the side.