Avocado Salmon Rice Bowl Recipe

4.39 from 182 votes

Beautiful baked salmon with honey, lime, and cilantro flavors over a bed of fluffy cilantro rice and topped with flavorful avocado topping.

Prep Time10

Cook Time30

Total Time40

Course: dinner

Cuisine: American

Diet: Gluten Free

Servings:

Calories: 897kcal

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.

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.

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.

How To Tell If Salmon Is Done:

Internal temperature is always the best indicator. Use a Digital Instant Read Thermometer to check the temperature in the center of the thickest part. Salmon is considered done at 145° and it you want it medium to medium-well range, cook it to 125° – 135°. Obviously, the higher the temp the more done the fish will be.
Press on the center. When the meat is cooked through, it will be firm to the touch with the slightest bit of give. If it still feels squishy, give it a few more minutes and check again.
See if it flakes. You’ll notice white lines running throughout the fillet, which is the fat. If the fish separates easily along these lines, it’s ready to eat!
Check the opacity. Raw fish is fairly translucent but becomes more opaque when cooked. The inside should still have a slight “shine” to the flesh, while the outside should look completely opaque.