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Healthy High Protein Salmon Taco Bowls - A Fresh, Flavor-Packed Meal

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon: 1 to 1.5 pounds skin-on salmon fillets
  • Spices: Chili powder, smoked paprika, ground cumin, garlic powder, onion powder, kosher salt, black pepper
  • Citrus and herbs: 2 limes, fresh cilantro
  • Base: Cooked brown rice, white rice, or cauliflower rice
  • Beans: 1 can black beans (low-sodium, rinsed and drained)
  • Veggies: Cherry tomatoes, red onion, corn (fresh, frozen, or canned), romaine or mixed greens
  • Avocado: 1 to 2 ripe avocados
  • Sauce: Greek yogurt (or skyr), olive oil, honey or maple syrup, lime juice, zest, salt, pepper
  • Optional toppings: Pickled jalapeños, salsa, hot sauce, shredded cabbage, red pepper flakes, queso fresco, pumpkin seeds

Method
 

  1. Preheat and prep: Heat the oven to 425°F (220°C) or preheat an air fryer to 390°F (200°C). Line a sheet pan with parchment for easy cleanup.
  2. Make the spice rub: In a small bowl, mix 1.5 teaspoons chili powder, 1 teaspoon smoked paprika, 1 teaspoon cumin, 0.5 teaspoon garlic powder, 0.5 teaspoon onion powder, 0.75 teaspoon kosher salt, and a pinch of black pepper.
  3. Season the salmon: Pat the salmon dry. Rub with 1 teaspoon olive oil and coat evenly with the spice mix. If the fillet is large, slice into portions for faster, even cooking.
  4. Cook the salmon: Bake 10–12 minutes (thicker pieces may need 14) or air-fry 7–10 minutes, until the salmon flakes easily and reaches 125–130°F in the center for medium. Rest 3 minutes, then flake into large chunks, discarding skin if you prefer.
  5. Make the yogurt-lime sauce: Stir together 3/4 cup Greek yogurt, zest of 1 lime, juice of 1 lime, 1 tablespoon olive oil, 1 teaspoon honey, 1 tablespoon chopped cilantro, and a pinch of salt and pepper. Adjust lime and salt to taste.
  6. Prep the base and toppings: Warm cooked rice. Rinse and heat black beans with a pinch of salt and cumin. Chop romaine, halve cherry tomatoes, thinly slice red onion, and dice avocado. If using corn, thaw or char it quickly in a dry skillet.
  7. Assemble the bowls: Add a scoop of rice and a handful of greens to each bowl. Top with black beans, tomatoes, corn, onion, and avocado. Add the flaked salmon on top.
  8. Finish with flavor: Spoon on the yogurt-lime sauce. Squeeze fresh lime over everything. Sprinkle with cilantro and any optional toppings you like.
  9. Serve: Enjoy warm and fresh. Offer hot sauce or salsa on the side for extra kick.