Sheet Pan Salmon Bowl Recipe
Try this delicious easy to make Sheet Pan Salmon Bowl Recipe that is filled with wild rice, roasted peppers and a avocado yogurt sauce.
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.
Calories: 498kcal | Carbohydrates: 52g | Protein: 37g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 75mg | Sodium: 1063mg | Potassium: 1099mg | Fiber: 8g | Sugar: 3g | Vitamin A: 1596IU | Vitamin C: 5mg | Calcium: 147mg | Iron: 4mg