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Cilantro Chimichurri Salmon Bowl

I am convinced everything tastes better in a bowl, and this Cilantro Chimichurri Salmon Bowl is no exception. While there are several components to this dish, each component brings another layer of flavor. Fat, acid, heat (only if you want it a little spicy), all work together in this bowl . This is a fantastic recipe to meal prep in the beginning of the week either for a hearty lunch or a quick and easy dinner.

*This post is sponsored by Secret Island, as always all thoughts and opinions are my own. Thank you for your support!

Unfortunately, I need to admit I don’t eat salmon often. I would love for it to be a regular in the rotation, but to go out, buy fresh salmon, get it butchered it in perfect filets, and then make it the same night (because you know that won’t stay fresh in the fridge) is a hassle.

I was thrilled to discover that I don’t even need to leave the house to enjoy top quality salmon at home. The secret? Secret Island! Secret Island sells sustainable salmon that is flash-frozen at peak freshness within hours of harvest locking in all those Omega-3 fatty acids, and high levels of Vitamin D that fresh salmon is known for. The 6 oz pre-portioned servings make it so easy to defrost only what you need without wasting. Because it comes frozen, and stays frozen you don’t have to feel rushed to cook it that day avoiding the dreaded next day stinky slimy fish. Secret Island is making delicious sustainable seafood accessible to all, especially to those who don’t have a reputable fish counter near them. The taste? Absolutely amazing, I couldn’t even tell that it was once frozen.

Learn more about the company, or even place an order on their site SecretIslandSalmon.com. To save 10% off use my code BOLD10 at checkout!!

Secret Island pre portioned filets

That Chimichurri tho…

This is a twist on chimichurri. A traditional Argentinian chimichurri consists of parsley, garlic, vinegar, oil, and chili flakes. This chimichurri is in no way claiming to be traditional, but it’s damn delicious, easy to assemble, and might just become a staple in your fridge. I love to pair this with lightly seasoned meat and seafood, and because this salmon is delicious with just a sprinkle of salt, and lemon zest that’s what this recipe calls for. Below are the 5 ingredients that make this bright and flavorful sauce. Now before you pull out the food processor keep in mind, while this isn’t a traditional chimichurri in ingredients it is in texture. A true Chimichurri should be chunky. You should be able to see the components swimming in the oil. We aren’t making pesto here!

  • Cilantro – Surprise, surprise, I am using cilantro. Cilantro brings a bright note that parsley falls short on.
  • Garlic – Fresh only!
  • Olive Oil – EVOO
  • Chili Flakes
  • Salt – It needs a lot, use a chunkier kosher salt.
up close fresh chimichurri on a spoon

What You’ll Need for Cilantro Chimichurri Salmon Bowl

  • Salmon – 6 oz filets, which i why Secret Island salmon works so well here. No need to cut the fish, or get the butcher to cut the fish for you. Defrost what you need and nothing more.
  • Chimichurri– See above.
  • Corn + Tomato Salsa
    • Grape or Cherry Tomatoes
    • Corn – If this was summer i would char fresh corn on the grill. Sadly, it’s the dead of winter. Canned corn is absolutely fine.
    • Jalapeño – You can omit this is you are spice sensitive, but there is so much acid in this dish it dilutes the heat.
    • Lemon Juice – Fresh squeezed
  • Cilantro Lime Rice – I am working on a whole post for this specific rice recipe, so stayed tuned. In the meantime…
    • Long Grain Rice– I like to use jasmine of basmati.
    • Cilantro
    • Lime
    • Broth
  • Pickled Red Onions – This is a quick pickle, another staple I like to keep in the fridge.
    • Red Onions
    • Lemon Juice – Fresh squeezed
    • Salt
  • Avocado – Why stop at just one good fat, when you can have 2.

A Few Tips

  • If you read all of the above and are feeling overwhelmed by the number of components don’t! All of the separate components take minutes to put together, and store nicely in the fridge which is why this is a great plan ahead meal. If you are STILL overwhelmed even after reading that remember you are the master of your own bowl. Don’t want the salsa, don’t put it in. Don’t want to wait for the onions to pickle, forget about it!
  • This recipe is for 3 servings, mostly because when you cook a small amount of rice, cook time and sometimes texture can be challenging. Feel free to scale up or down

Cilantro Chimichurri Salmon Bowl

Print Recipe
Course Dinner, Lunch, Main Course
Keyword Bowl, Healthy, Salmon
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Servings 3 servings

Ingredients

Salmon

  • 3 6 oz salmon filets
  • 1 lemon zest
  • 1 tsp salt kosher
  • 1 tsp olive oil

Cilantro Lime Rice

  • 1 cup white rice long grain
  • 2 cloves garlic minced
  • 1 cup cilantro chopped
  • 2 cups broth (chicken or vegetable) or follow rice instructions most long grain is a 1:1
  • 1 lime zest and juice

Chimichurri

  • 1 cup cilantro chopped
  • 6 cloves garlic minced
  • 1 tsp chili flakes
  • 1/4 cup olive oil extra virgin
  • 1 lemon juice
  • 2 limes juice

Tomato + Corn Salsa

  • 2 cups tomatoes cherry or grape cut in half
  • 1 cup corn
  • 1 jalapeño minced
  • 1 lemon juice
  • 1 tbsp olive oil

Pickled Red Onions

  • 1 red onion sliced thin
  • 1 lemon juice
  • 2 tsp salt kosher

Other

  • 1-2 avocados

Instructions

Cilantro Lime Rice

  • Prepare rice as per packaging, swapping water for broth. Add garlic to the water, a pinch of salt, and cook until done. Once done add cilantro, lime zest, and juice and toss.

Salmon

  • Preheat oven to 400°
  • On an oiled sheet pan add salmon, season with salt and lemon zest on both sides and place skin down. Roast for 9-12 minutes until desired doneness.

Tomato + Corn Salsa

  • Combine all ingredients in a bowl. Salt to taste.

Chimichurri

  • Combine all ingredients in a bowl. For best results let it sit for 10 minutes before consuming.

Pickled Red Onions

  • Toss onions, lemon juice and salt. Let sit for 20 minutes or until onions have soften.

Bowl Assembly

  • Add rice, tomato + corn salsa, pickled red onions, avocado, salmon, and top with chimichurri. Enjoy!

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