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Cilantro Lime Salmon Bowls with Avocado and Jasmine Rice

  • Author: Chef Mia
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 1x
  • Method: Main Course
  • Cuisine: Mexican-American

Description

These vibrant salmon bowls feature tender, pan-seared salmon with a zesty cilantro lime marinade, served over fluffy jasmine rice with creamy avocado, fresh mango, and a tangy lime crema. Perfect for a healthy and colorful weeknight dinner.

Ingredients

Scale
  • For the Salmon:
  • 4 (6 oz) salmon fillets
  • 2 tablespoons olive oil
  • 3 tablespoons fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • For the Bowls:
  • 2 cups cooked jasmine rice
  • 1 avocado, sliced
  • 1 mango, diced
  • 1/2 cup black beans, rinsed and drained
  • 1/2 cup corn kernels (fresh or frozen)
  • 1/2 cup cherry tomatoes, halved
  • For the Lime Crema:
  • 1/2 cup sour cream or Greek yogurt
  • 1 tablespoon lime juice
  • 1/2 teaspoon lime zest
  • 1/4 teaspoon salt
  • For Garnish:
  • Fresh cilantro sprigs
  • Lime wedges

Instructions

  1. Marinate the salmon: In a shallow dish, whisk together olive oil, lime juice, cilantro, garlic, salt, and pepper. Add salmon fillets, turning to coat. Cover and refrigerate for at least 15 minutes, up to 30 minutes.
  2. Cook the rice: While the salmon marinates, cook jasmine rice according to package directions. Keep warm.
  3. Make the lime crema: In a small bowl, stir together sour cream, lime juice, lime zest, and salt. Set aside.
  4. Sear the salmon: Heat a large nonstick skillet over medium-high heat. Remove salmon from marinade and place skin-side up in the skillet. Cook for 4-5 minutes, then flip and cook for another 3-4 minutes, until golden and cooked through (internal temperature 145°F). Transfer to a plate.
  5. Assemble the bowls: Divide the warm rice among 4 bowls. Top with sliced avocado, diced mango, black beans, corn, and cherry tomatoes. Place salmon fillet on each bowl. Drizzle with lime crema and garnish with fresh cilantro and lime wedges.
  6. Serve immediately.

Notes

For a spicy kick, add a diced jalapeño to the mango mixture or a pinch of cayenne to the lime crema. You can substitute Greek yogurt for sour cream to lighten the crema. Leftover bowls can be stored in the refrigerator for up to 2 days, but the avocado is best added fresh.

Nutrition

  • Calories: 620
  • Sugar: 12g
  • Fat: 32g
  • Carbohydrates: 45g
  • Protein: 38g

Find it online: https://exorecipes.com/cilantro-lime-salmon-bowls/