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Salmon & Avocado Power Bowl - Fresh, Satisfying, and Full of Good Energy

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon fillets: 2 skin-on fillets (about 5–6 oz each)
  • Avocado: 1 ripe, sliced
  • Cooked base: 2 cups cooked brown rice, quinoa, or cauliflower rice
  • Fresh veggies: 1 cup cherry tomatoes (halved), 1 small cucumber (sliced), 1 cup baby spinach or mixed greens, 1 small carrot (shaved or grated)
  • Red onion: A few thin slices for bite (optional)
  • Herbs: Fresh cilantro, parsley, or dill (a small handful, chopped)
  • Lemon: 1, cut into wedges
  • Olive oil: 2–3 tablespoons, divided
  • Spices for salmon: 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
  • Crunchy toppings: Toasted sesame seeds, pepitas, or chopped almonds (optional)
  • Sauce (choose one):
  • Lemon-tahini: 2 tbsp tahini, 1 tbsp lemon juice, 1 tsp honey or maple, 1–2 tbsp warm water, pinch of salt
  • Garlic-yogurt: 1/3 cup Greek yogurt, 1 tsp lemon juice, 1 small garlic clove (grated), pinch of salt
  • Soy-ginger: 1 tbsp low-sodium soy sauce or tamari, 1 tsp rice vinegar, 1 tsp honey, 1/2 tsp grated ginger, 1 tsp sesame oil

Method
 

  1. Cook your base. Make brown rice, quinoa, or cauliflower rice according to package directions. Fluff and keep warm. For extra flavor, season with a pinch of salt and a drizzle of olive oil.
  2. Preheat and prep the salmon. Heat your oven to 400°F (200°C) or set a skillet over medium-high. Pat the salmon dry. Mix smoked paprika, garlic powder, salt, and pepper with 1 tablespoon olive oil. Rub evenly over the salmon.
  3. Cook the salmon. Oven: Place fillets on a lined sheet, skin-side down. Roast 9–12 minutes until just opaque and flakes easily. Skillet: Sear skin-side down in 1 tablespoon oil for 4–5 minutes, then flip and cook 2–3 minutes more. Do not overcook—you want it moist and tender.
  4. Make the sauce. Whisk your chosen sauce ingredients in a small bowl. Add water to thin if needed. Taste and adjust salt, acid, or sweetness.
  5. Prep the veggies and avocado. Halve the tomatoes, slice the cucumber, shave the carrot, and thinly slice red onion if using. Slice the avocado just before serving and squeeze a little lemon over it to keep it bright.
  6. Assemble the bowls. Divide the rice or quinoa between two bowls. Add spinach or greens, then arrange tomatoes, cucumber, carrot, and avocado on top. Nestle the salmon in the center, flaked or as a full fillet.
  7. Finish with flavor. Drizzle your sauce over the bowl. Add fresh herbs, a squeeze of lemon, and a sprinkle of sesame seeds or pepitas. Taste and adjust with a pinch of salt or extra lemon if needed.
  8. Serve right away. The contrast of warm salmon and grains with cool crisp veggies is the magic here.