Salmon, avocado rice bowl

Salmon, avocado rice bowl

Sunshine in a bowl for lunch or dinner
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Lunch
Cuisine asian
Servings 2
Calories 643 kcal

Ingredients
  

Ingredients

  • 140 g jasmine rice
  • 2 salmon fillets
  • 2 tbsp lime juice
  • 1 tbsp honey
  • 3 tbsp coriander, chopped
  • 1 avocado, cubed
  • 1/4 tsp chili powder

Instructions
 

What you need to do

  • Cook rice according to the instructions on the packaging. 
  • Preheat oven to 425F (220C) and line a baking tray with aluminium foil.
  • Rub the salmon skin with oil and place the fillet's skin on the tray. Mix 1 tbsp. Lime juice, honey, and 2 tbsp.
  • Coriander together and rub the salmon fillets with, season with salt. Bake salmon for 12-15 minutes, until cooked through and browned. 
  • Place the cubed avocado into a bowl and add the remaining 1 tbsp. lime juice, 1 tbsp. Coriander, chilli powder, and season with salt and pepper.
  • 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

Notes

Key feature

  • Gluten-free
  • Dairy-free
  • High protein
Keyword healthy, omega3, Salmon

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