Description
These Spicy Chipotle Honey Salmon Bowls are a flavorful and nutritious meal option that combines tender baked salmon with a medley of rice, beans, corn, avocado, and zesty toppings.
Ingredients
Scale
- 4 salmon fillets (about 6 oz each)
- 2 tablespoons olive oil
- 2 tablespoons honey
- 1 tablespoon chipotle peppers in adobo sauce (minced)
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- 2 cups cooked jasmine rice
- 1 cup canned black beans (drained and rinsed)
- 1 cup corn kernels (fresh, canned, or thawed from frozen)
- 1 avocado (sliced)
- 1/4 cup chopped fresh cilantro
- 1 lime (cut into wedges)
- Optional: thinly sliced jalapeños or chipotle mayo for topping
Salmon Marinade:
Salmon Bowls:
Instructions
- Preheat the oven: Preheat oven to 400°F and line a baking sheet with parchment paper.
- Prepare the marinade: In a small bowl, mix olive oil, honey, minced chipotle peppers, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.
- Marinate the salmon: Place the salmon fillets on the prepared baking sheet and brush them generously with the marinade.
- Bake the salmon: Bake for 12–15 minutes or until salmon is cooked through.
- Assemble the bowls: Divide the cooked rice among four bowls. Top with black beans, corn, avocado slices, and baked salmon.
- Garnish and serve: Garnish with chopped cilantro, lime wedges, and any optional toppings. Serve warm.
Notes
- For a spicier kick, add more chipotle peppers or drizzle with chipotle mayo.
- You can substitute brown rice or quinoa for jasmine rice.
- Leftover salmon can be stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 10g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 36g
- Cholesterol: 70mg
