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baked salmon over the bowl of rice topped with avocado topping.
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4.50 from 184 votes

Avocado Salmon Rice Bowl Recipe

Beautiful baked salmon with honey, lime, and cilantro flavors over a bed of fluffy cilantro rice and topped with flavorful avocado topping.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: dinner, Main Course
Cuisine: American, Asian, Mediterranean
Diet: Gluten Free
Servings: 2
Calories: 897kcal
Author: Lyuba Brooke

Ingredients

Rice

  • 1 cup jasmine rice
  • 1 1/2-2 cups water per package instructions
  • Salt
  • 1/2 lime- juice only
  • 2 Tbsp minced fresh cilantro
  • 1 Tbsp honey
  • 3 Tbsp chicken or vegetable stock

Salmon:

  • 1 lb salmon fillets skin on
  • 1 Tbsp lime juice
  • 1 Tbsp honey
  • 2 Tbsp minced fresh cilantro
  • Salt to taste

Avocado Topping:

  • 1 ripe avocado
  • 1 tbsp lime juice
  • 1 tbsp minced fresh cilantro
  • 1/4-1/2 tsp chili powder less for milder topping
  • Salt to taste
US Customary - Metric

Instructions

Rice:

  • Cook rice in salted water per package instructions. Take off heat when it's just done.
  • Preheat a medium cooking pan over medium-high heat. Mix stock, lime juice, honey, and cilantro together. Pour the mixture into the preheated pan and let it simmer for about a minute to reduce a little.
  • Take the pan off heat and gently mix it into the rice.

Salmon:

  • Preheat oven to 425℉ and cover a rimmed baking sheet with parchment paper.
  • Rub the salmon skin with some oil and place the fillets skin down on the prepared baking sheet.
  • Salt salmon filets on all three sides. Mix lime juice, honey, and cilantro together and spread it all over the top, letting it go down the sides.
  • Bake salmon for 12-18 minutes, depending on the thickness of your salmon fillets.

Avocado Topping:

  • Cut avocado in half, take out the pit, and take off the skin. Chop avocado and add it to a small bowl. Add lime juice, cilantro, chili powder, and salt. Gently mix.
  • To assemble the rice bowls: divide rice among two bowls, top it off with a salmon fillet, and top each bowl with half the avocado mixture.
    (Psst, try drizzling some avocado dressing on top, so good!)

Video

Notes

  • Storage: Store salmon, rice, and avocado topping in separate airtight containers in the refrigerator for up to 3 days. Make the avocado topping fresh when possible. Reheat salmon and rice separately in short microwave bursts, just until warmed through.
  • Reheating: Reheat salmon and rice separately in the microwave in short 30-second bursts, just until warmed through. Don't overheat the salmon or it will dry out. Add fresh avocado topping after reheating.
How to tell if salmon is done:
  • Internal temperature: 145°F for fully cooked; 125-135°F for a medium, silkier texture.
  • Press test: Firm with a slight give means it's done. Still very soft? Give it more time.
  • Flaking: Fish separates easily along the fat lines when cooked through.
  • Color: Opaque exterior with a slight sheen still visible in the very center is ideal.

Nutrition

Calories: 897kcal | Carbohydrates: 103g | Protein: 54g | Fat: 29g | Saturated Fat: 4g | Cholesterol: 124mg | Sodium: 135mg | Potassium: 1724mg | Fiber: 8g | Sugar: 18g | Vitamin A: 390IU | Vitamin C: 19.4mg | Calcium: 76mg | Iron: 3.2mg