Go Back
Print

Cilantro Chimichurri Salmon Bowl

Course Dinner, Lunch, Main Course
Keyword Bowl, Healthy, Salmon
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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!