A vibrant and nutritious dinner bowl featuring seasoned salmon, creamy avocado sauce, and fresh vegetables served over rice. This healthy twist on tacos delivers bold flavors in an easy weeknight meal that the whole family will enjoy.
Preheat your oven to 200°C (392°F) with both top and bottom heating elements.
Cook the basmati rice according to package directions, adding a pinch of salt to the cooking water.
Cut the salmon into 3x3 cm cubes and place in a mixing bowl. Combine with taco seasoning and honey, tossing to coat evenly. Spread on a baking sheet and bake until golden outside and flakes easily with a fork, about 10-15 minutes.
In a blender, combine sour cream, avocado, lime juice, and a pinch of salt. Blend until smooth and creamy to make the avocado sauce.
Prepare all vegetables by washing and chopping them into bite-sized pieces.
Drain and rinse the black beans thoroughly.
Divide the cooked rice evenly among four serving bowls.
Top each bowl with the baked salmon, prepared vegetables, and black beans.
Finish each bowl with a generous dollop of the creamy avocado sauce.
No children added
Keep the parts separate in the fridge and they'll hold for about 3 days. The avocado sauce is the weak link, it browns and turns after a day or two, so use it first. Reheat the salmon and rice gently, a short burst in the microwave or a covered pan, and add the cold toppings and sauce after. Freezing isn't worth it here, the avocado and fresh veg go sad.
A cold beer or a wedge of lime in sparkling water does the job. If you want something on the side, warm tortillas or some tortilla chips fit right in.
Tender baked salmon seasoned with smoky barbecue spices, served over fluffy rice and topped with a vibrant fresh salsa made from ripe mango, creamy avocado, and zesty lime
Quick weeknight dinner that's ready in under 20 minutes. Fresh pasta cooks fast and the salmon stays tender.
Perfect for busy weeknights — everything cooks together in one packet. Works in the oven, on the grill, or even over a campfire.
