Sheet Pan Salmon Bowl Recipe

salmon fillets

🥗Healthier: tofu

💰Cheaper: canned salmon

Tofu is lower in calories and a good plant-based protein.

quinoa

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is a whole grain option that is more economical.

Mash avocado in a bowl until smooth.

Squeeze in fresh lime juice and add lowfat yogurt, mixing until combined.

Refrigerate the avocado yogurt until serving.

Add a blend of brown, red, and wild rice to a pot with water and bring to a boil.

Once boiling, cover and reduce heat to simmer for 20-25 minutes until water is absorbed and rice is fluffy.

Prepare a spice blend with cumin, chili powder, turmeric, oregano, salt, and pepper.

Slice red, yellow, and orange bell peppers and thinly slice yellow onion.

Add sliced vegetables to a sheet tray lined with parchment paper and mix together.

Place a 2-pound side of Sockeye salmon in the center of the tray.

Drizzle coconut or avocado oil over the salmon and vegetables, then sprinkle the spice blend over everything.

Toss the vegetables to coat them in oil and seasoning.

Bake in the oven at 425°F for 15-18 minutes until salmon is cooked and vegetables are tender.

Plate cooked rice in a bowl, add heated pinto beans, and top with roasted peppers and onions.

Break salmon into chunks and place on top of the bowl.

Add avocado lime yogurt sauce to the side and finish with cotija cheese and optional blue corn chips.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens