Try this delicious easy to make Sheet Pan Salmon Bowl Recipe that is filled with wild rice, roasted peppers and a avocado yogurt sauce.
Servings: 8
Prep Time: 5 minutesminutes
Cook Time: 25 minutesminutes
Total Time: 30 minutesminutes
Ingredients
For the Avocado Yogurt:
1eachavocado
1/2juice oflime
1cupyogurt
sea salt and pepper to taste
Sheet Pan Salmon:
1teaspooncumin
1teaspoonchili powder
1/4teaspoonturmeric
1teaspoonoregano
1tablespoonsea salt
1/2teaspoonground pepper
3tablespoonshealthy oil
1eachseeded and thickly sliced red bell, yellow bell and orange bell pepper
1eachpeeled and thinly sliced yellow onion
2poundfresh salmon fillet
For the Salmon Bowl:
8cupscooked wild rice
15ounce canheated pinto beans
4cupspacked baby spinach
1/2cupcotija cheese
lime slices and blue corn chips, optional garnishes
Instructions
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.