Salmon avocado rice bowls have taken over the internet, and for good reason, they are simple to make and absolutely incredible.
This easy to make, and absolutely delicious Salmon Avocado Rice Bowls comes together with a handful of pantry staple ingredients and about 15 minutes of your time. They’re great to make when you’re in a time crunch on a lunch break, looking to make a simple but tasty dinner, or looking to meal prep a healthy and simple recipe for the week.
Salmon Avocado Rice Bowls
10 oz. salmon filets
3/4 C jasmine rice
1 avocado, cubed
2 TBSP. lime juice
1 TBSP. honey
1 tsp. sesame oil
1/4 tsp. chili powder
1/4 tsp. garlic salt
Cook rice according to the instructions on the package.
Preheat oven to 425° and line a baking sheet with aluminum foil.
Rub the fillets with sesame oil and place the salmon skin side down on the baking sheet.
Mix 1 tablespoon of lime juice with honey. Add the chili powder, garlic salt and pepper and rub into the salmon filets.
Bake salmon for 12 to 15 minutes.
Place the cubed avocado in a small bowl with the remaining lime juice. Gently mix.
Divide the rice into two bowls and top with the salmon filet. Garnish with the avocado mixture, and a sprinkle of chili powder and garlic salt. Optional garnish: chopped cilantro.
Macros: 631 cals | 23g fat | 71g carbs | 35g protein
*NOTE:* The beauty of tracking macros and flexible dieting is you can take any food or recipe, and adjust the serving size or substitute different ingredients to make a meal fit your specific macros. For a lower fat option: use a 3 oz filet of salmon and skip the oil and/or avocado. For a lower carb option: use less rice or substitute cauliflower rice. Make delicious food work FOR you, not AGAINST you.