Salmon Taco Bowl

Recipe by

Healthy salmon taco bowl topped with avocado and Greek yogurt

Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Serves 2

Delicious, healthy salmon taco bowls with baked taco seasoned salmon and served with flavorful homemade sofrito rice. Add avocado, salsa, green onion, cilantro and any other toppings your heart desires for a wonderful meal prep dinner for two!



  • 2 (6 oz each) wild salmon filets
  • 1/2 tablespoon olive oil
  • 1/2 lime, juiced


  • 1 tablespoon coconut sugar (or brown sugar)
  • 3/4 teaspoon cumin
  • ¾ teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/8 teaspoon cayenne pepper (or just a pinch!)
  • ¼ teaspoon salt
  • Freshly ground black pepper


  • 2 teaspoons of olive oil
  • 1/4 cup very finely diced yellow onion
  • 1/4 cup very finely diced green bell pepper
  • 1/4 cup finely diced cilantro
  • 2 cloves garlic, minced
  • 1/2 cup tomato sauce
  • 1/2 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon garlic powder
  • ¼ teaspoon salt
  • Freshly ground black pepper
  • 1 1/4 cups water
  • 3/4 cup uncooked jasmine or basmati white rice


  • Sliced Avocado
  • Greek yogurt
  • Salsa or hot sauce
  • Cilantro
  • Diced green onion or red onion
  • Lime wedges



Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or foil and grease lightly with olive oil or nonstick cooking spray. Place salmon skin side down. Drizzle salmon filets with olive oil and a squeeze of lime juice.


Next, prepare your salmon seasoning mix: in a small bowl mix together the coconut sugar, cumin, chili powder, garlic powder, paprika, cayenne pepper and salt and pepper. Sprinkle your taco seasoning on the salmon. Use your fingertips to rub the seasoning in evenly all over the salmon. Set aside.


Next prepare your rice: add olive oil to a medium pot and place over medium heat. Once oil is hot, add in onion, green pepper, cilantro and garlic. Saute until onions and green peppers soften, about 2-4 minutes. Bring heat to medium-low and add in tomato sauce, cumin, coriander, turmeric, garlic powder, salt and pepper. Simmer for 2 minutes until sauce comes together. Next, add in water and bring to a boil. Once it boils, stir in rice, cover immediately and reduce heat to low and simmer for 15-20 minutes or until rice is tender. After 15 minutes, remove pot from heat, stir rice with a fork and then place cover back on. Allow rice to steam covered for another 10 minutes off the heat.


As soon as you put the lid on the rice (allowing it to steam), it’s time to get the salmon baking. Place salmon in oven for 15-20 minutes or until salmon easily flakes with a fork. Mine is always perfect at 16-18 minutes.


When you are done, pile rice into two bowls, then add salmon filet on the side. Serve with avocado slices, Greek yogurt, cilantro, salsa or hot sauce, green onion and lime wedges. YUM. Serves 2.


If you’d like you can use brown rice instead of jasmine, but you’ll likely need to cook it for much longer according to the directions on the package.


  • Servings: 2 servings
  • Serving size: 1 salmon bowl
  • Calories: 616kcal
  • Fat: 23.1g
  • Saturated fat: 3.2g
  • Carbohydrates: 68.2g
  • Fiber: 2.2g
  • Sugar: 10.6g
  • Protein: 35.4g
Healthy Salmon Taco Bowl

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