Avocado Salmon Rice Bowl

This Avocado Salmon Rice Bowl is an easy, fresh, and satisfying meal that brings together fluffy lime-cilantro rice, tender honey-glazed salmon, and creamy avocado. The combination is simple but packed with flavor, making it perfect for a quick weeknight dinner or a healthy lunch. Best of all, everything comes together in just a few easy steps!

Avocado Salmon Rice Bowl

Ingredients

For the Rice

• 1 cup jasmine rice
• 1½–2 cups water, according to the rice package directions
• Salt, to taste
• ½ lime, juiced
• 2 tablespoons fresh cilantro, finely chopped
• 1 tablespoon honey
• 3 tablespoons chicken or vegetable broth

For the Salmon

• 1 pound salmon fillets, skin on
• 1 tablespoon fresh lime juice
• 1 tablespoon honey
• 2 tablespoons fresh cilantro, finely chopped
• Salt, to taste
• A little cooking oil, for the salmon skin

For the Avocado Topping

• 1 ripe avocado
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh cilantro, finely chopped
• ¼–½ teaspoon chili powder, depending on your preferred spice level
• Salt, to taste

Instructions

1. Cook the jasmine rice in salted water according to the package directions. Once the rice is tender and just cooked through, remove it from the heat. 
2. Heat a medium skillet over medium-high heat. Add the chicken or vegetable broth, lime juice, honey, and chopped cilantro. Let the mixture simmer for about 1 minute, allowing it to reduce slightly.
3. Remove the skillet from the heat and gently stir the mixture into the cooked rice. Set the rice aside.
4. Preheat your oven to 425°F. Line a rimmed baking sheet with parchment paper.
5. Lightly rub the skin side of the salmon with a little oil, then place the fillets skin-side down on the baking sheet. Season the salmon with salt.
6. In a small bowl, mix together the lime juice, honey, and chopped cilantro. Spoon the mixture over the top of each salmon fillet, letting some of the glaze run down the sides.
7. Bake for 12–18 minutes, depending on the thickness of the salmon. The salmon should be cooked through and flake easily with a fork.
8. Cut the avocado in half and remove the pit and skin. Chop the avocado into bite-sized pieces and place them in a small bowl.
9. Add the lime juice, cilantro, chili powder, and a little salt. Gently toss everything together, being careful not to mash the avocado.
10. Divide the lime-cilantro rice between 2 bowls. Place one salmon fillet on top of each bowl.
11. Spoon half of the avocado mixture over each serving. Serve immediately while the salmon and rice are warm.

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