Spicy Salmon Bowls

Total Time:

20 minutes

Serves:

3 Servings

Category:

Seafood, 20 min or less

Level:

Share this Recipe:

Medium

Recipe Description

These bowls are bold, flavorful, and perfect for busy weeknights—spicy roasted salmon meets crisp veggies and creamy avocado for a balanced, satisfying meal. Ready in 20 minutes, it’s a fresh and fiery dinner you’ll want on repeat.

Ingredients

4 salmon fillets
1 (3.5 oz) can chipotle in adobo
1 teaspoon lemon juice
1 tablespoon honey
2 cups Minute brown rice
1 bell pepper
½ pound brussels sprouts
1 jalapeño
1 avocado
Fresh cilantro, for garnish
Salt and pepper
Olive oil

Preparation

Preheat the oven to 450°F.
Cut the salmon into chunks and place in a bowl.
Add chopped chipotle in adobo, lemon juice, honey, salt, pepper, and a drizzle of olive oil. Mix well to coat the salmon evenly.
Spread the salmon on a parchment-lined baking sheet and bake for 15 minutes.
While the salmon bakes, bring 2 cups of water to a boil. Add 2 cups of Minute brown rice, cover, and cook according to the package instructions.
Chop the bell pepper and Brussels sprouts and season with salt, pepper, and olive oil
Heat a drizzle of olive oil in a skillet. Add the chopped bell pepper and Brussels sprouts. Sauté for about 10 minutes until tender.
While everything cooks, slice the jalapeño and avocado and set aside.
Once the salmon, rice, and vegetables are ready, assemble the bowls by layering the rice, sautéed vegetables, and salmon.
Top each bowl with avocado, jalapeño, and a sprinkle of fresh cilantro.