Fiesta Salmon Rice Bowl Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled salmon served over cilantro-lime rice with a fresh corn and black bean salad, topped with avocado. Light and vibrant with zesty lime and bright herbs. A satisfying lunch or dinner bowl.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 4 6-oz. salmon fillets (skin on)
- 2-3 tablespoons olive oil
- 1 teaspoon black pepper
- 1/2 teaspoon salt (or more to taste)
- 1 cups uncooked long-grain white rice (or long-grain brown rice)
- 2 cups water
- 1/4 cup fresh cilantro (chopped (not packed))
- 5 tablespoons fresh lime juice
- 1 teaspoons garlic powder
- 1/4 teaspoon sea salt (or more, to taste)
- 15 oz. can corn (drained and rinsed (or 1 ½ cups frozen corn))
- 15 oz. can black beans drained and rinsed
- ½ large red onion (minced)
- ¼ cup olive oil
- 2 tablespoons chopped cilantro
- 2 tablespoons lime juice
- ¼ teaspoon salt
- 2 large avocados
- ¼ cup Greek yogurt/sour cream
- Optional: chips
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 981mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1615mg
- Calcium
- 104mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 981MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.