Easy 30-Minute Spicy Chipotle Salmon Bowls

Learn how to make Spicy Chipotle Salmon Bowls with smoky salmon, fresh avocado-tomato dressing, and fluffy rice.

Course Dinner

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 544kcal

Author Savory Thoughts

Equipment

Nonstick Skillet
Cheese cutter or chef's knife

Ingredients

To Marinate The Salmon

2 Lbs. Skinless Salmon; cut into bite size pieces
2 ½ Tbsp. Savory Thoughts Spicy Chipotle Seasoning
Juice from ½ lemon
2 Tbsp. Olive Oil

For The Dressing

2 Chopped Tomatoes; tomatoes on the vine or Roma tomatoes
1 Tbsp. Chopped Fresh Parsley
2 Tbsp. Worcestershire Sauce
Juice from half lime
1 Tbsp. Savory Thoughts Spicy Chipotle Seasoning
¼ Cup Red Wine Vinegar
1 Avocado; Diced
2 Tbsp. Olive Oil
Salt and Pepper To Taste; Optional

Spinach Rice

Cooked White Rice
Chopped Spinach; About 8 oz.

Instructions

Prepare the Salmon: Wash and pat the salmon dry, then cut into bite size pieces. Season generously with the spicy chipotle blend, and squeeze half a lime over it.
Allow it to marinate for at least 30 minutes or overnight. Cook until the salmon is flaky (either pan-sear with 2 tbsp. of olive oil over medium high heat for crisp edges or bake in the oven at 400°F for 12–15 minutes).
Cook the Rice + Spinach
Wash and chop the spinach.
Fold the chopped spinach into the warm cooked rice. This small addition Instantly becomes nutrition boost!
Make the Dressing
Mix tomatoes, avocado, parsley, Worcestershire sauce, red wine vinegar, lime juice, olive oil, salt and pepper to taste (but optional), and our spicy chipotle seasoning.
Toss everything until it’s vibrant and well combined. Set aside.
Assemble the Bowls
Scoop rice + spinach as the base.
Add salmon chunks on top.
Spoon generous amounts of the dressing over everything.

Notes

Pairing Ideas

I like keeping things simple with these bowls, but if you want to round out the meal, here are some easy sides and drinks to serve alongside:

Side salad with a light lemon vinaigrette. This Caesar salad works great.
Roasted or boiled plantains or sweet potato fries for a little sweetness to balance the spice.
Corn on the cob with butter and a sprinkle of chipotle seasoning.
For drinks: frozen berry margarita if it’s one of those nights, a chilled glass of white wine, sparkling water with lime, or even this Haitian lemonade.

How to Store and Reheat

These bowls are amazing for meal prep!

Store: Keep the salmon, rice, and dressing separate in airtight containers. Salmon lasts about 3 days in the fridge, rice about 4 days, and the dressing up to 2 days (because of the avocado).
Reheat: Warm the salmon and rice gently in the microwave or on the stovetop. Add the dressing fresh so it keeps its texture.
Freeze? You can freeze the salmon and rice, but not the avocado dressing—it will get mushy.

*** Calories are estimated per serving.

**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).

Disclaimer: This post may contain affiliate links. See our full Privacy Policy. We may receive compensation by clicking on the links and or making a purchase.

Nutrition