Try this delicious easy to make Sheet Pan Salmon Bowl Recipe that is filled with wild rice, roasted peppers and a avocado yogurt sauce.
Well my friends, this is it. The last recipe of my cleanse and man is this Sheet Pan Salmon Bowl good. If you’ve been following me for a little bit, I did a 5 part video series of clean eating and this Sheet Pan Salmon Bowl is the last one.
While it’s not a perfect detox, the recipes were a heck of a lot better then what I was putting in my body before. I embarked on this little healthy culinary adventure well because the holidays were over and I couldn’t possibly put any more trashy foods in my body.
SALMON BOWL INGREDIENTS
Normally I would do white rice in this salmon bowl recipe, but it’s a new me so wild rice it is. I found a really solid blend of brown, red and wild rice that was super good and actually cooked in under 20 minutes which was huge! The other part of this salmon bowl recipe that I wanted was some beans because man am I a sucker for rice and beans.
I simply heated some pinto beans up in a little veggie stock with salt and pepper. The last part of this salmon bowl, as far as the base is concerned, is just some greens. I’ve been living off these greens the last few weeks and wow does my buddy appreciate it.
I have more energy and have been feeling great. I went with some baby spinach in this recipe but you could absolutely use kale or swiss chard or anything else you may like.
SHEET PAN SALMON
You know I’m all about wild caught salmon and what a score because the wild caught sockeye salmon was on sale. Yes! Sheet pan cooking has been all the craze the last year or so, and I have to say it’s super easy. You can make sheet pan faijtas, sheet pan steak and vegetables, I mean seriously the possibilities are endless.
Since this bowl has a little more of a Mexican theme to it I thought I would roast up this sockeye salmon alongside some peppers and onions. In addition to all of this goodness on a sheet tray I poured on some healthy cooking oil, which would be like an avocado or coconut oil.
I then made a super simple spice blend and sprinkled it all over the top of the salmon and veggies and roasted them up for 20 minutes.
HOW TO MAKE THE AVOCADO YOGURT
The avocado yogurt sauce that kind of goes on top, or on the side in this case, is really easy to make. This avocado yogurt recipe is actually an adaptation of my avocado crema. The only difference in the recipes is that I swapped out yogurt for the sour cream.
While sour cream isn’t super fatty I’m clean eating so yogurt is a healthier option. In the end this sheet pan salmon bowl recipe is easy to make, under 30 minutes, and you can construct it how you see fit. Enjoy!
MORE CLEAN EATING RECIPES
- Shaved Brussel Sprout Salad Recipe
- Chicken Detox Soup Recipe
- Paleo Granola Recipe
- Green Goddess Salad Recipe
- Authentic Italian Minestrone Soup Recipe
- Flounder en Papillote Recipe
Sheet Pan Salmon Bowl Recipe
For the Avocado Yogurt:
- 1 each avocado
- 1/2 juice of lime
- 1 cup yogurt
- sea salt and pepper to taste
Sheet Pan Salmon:
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon turmeric
- 1 teaspoon oregano
- 1 tablespoon sea salt
- 1/2 teaspoon ground pepper
- 3 tablespoons healthy oil
- 1 each seeded and thickly sliced red bell, yellow bell and orange bell pepper
- 1 each peeled and thinly sliced yellow onion
- 2 pound fresh salmon fillet
For the Salmon Bowl:
- 8 cups cooked wild rice
- 15 ounce can heated pinto beans
- 4 cups packed baby spinach
- 1/2 cup cotija cheese
- lime slices and blue corn chips optional garnishes
- Yogurt: Add the avocado a bowl and mash using a hand masher until smooth. Mix with remaining ingredients until combined and chill until ready to use.
- Salmon: Preheat oven to 400°.
- In a bowl mix together the cumin, chili powder, turmeric, oregano, salt and pepper. Set aside.
- Evenly spread out the peppers and onions on a sheet tray lined with parchment paper, and make some room in the center of the tray to place down the salmon.
- Drizzle the oil over the top of all the ingredients and then generously season with the spice blend. Note: only use about 1/2 of the blend and save the rest for a later cooking date.
- Bake in the oven for 15 to 18 minutes or until lightly browned and cooked.
- To Plate: Add some rice to a bowl and top off with beans, spinach, roasted pepper and onions, salmon, avocado yogurt sauce, cotija cheese and optional garnishes.