Go Back
+ servings
Salmon burrito bowl topped with avocado crema.
Print Recipe
5 from 9 votes

Salmon Burrito Bowl

This salmon burrito bowl has a base of Mexican rice and is topped with taco seasoned salmon, avocado, pico de gallo, queso fresco and drizzled with an avocado crema. Perfect for meal prep!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Lunch/Dinner
Cuisine: Mexican
Keyword: salmon burrito bowl
Servings: 6



Mexican Rice:

  • 1 Tablespoon avocado or olive oil
  • 1 medium yellow onion chopped
  • 2 cloves garlic minced
  • 1 green bell pepper finely chopped
  • 1 15 oz can black beans drained and rinsed
  • 1 ½ cups frozen sweet corn or a 15 oz can sweet corn, drained and rinsed
  • ¼ cup cilantro chopped
  • 2 Tablespoons Taco seasoning
  • 1 15 oz can fire roasted tomatoes
  • 3 cups cooked basmati or jasmine rice 1 cup uncooked rice


  • 1 ½ lbs salmon
  • 2 teaspoons avocado or olive oil
  • 1 Tablespoon Taco seasoning
  • ½ lime

Avocado Crema

  • 1 large avocado
  • ¼ cup Greek yogurt
  • 3 Tablespoons fresh cilantro
  • 3 Tablespoons fresh lime juice
  • ½ teaspoon salt
  • 2 Tablespoons of water


  • Mexican rice
  • Salmon
  • Avocado crema for drizzling
  • Jalapeno slices for topping
  • Pico de gallo or salsa for topping
  • Queso fresco or cotija cheese for topping
  • Fresh cilantro for topping
  • Lime wedges for topping


  • If you haven’t already, cook your rice according to the package.
  • Preheat oven to 400°F and line a baking sheet with parchment paper.
  • Make taco seasoning by combining all the spices in a small bowl. Set aside.
  • Make rice by adding oil to a large skillet and heating on medium heat. Add onion, garlic and green bell pepper and saute for about 5-6 minutes until onion is translucent and fragrant.
    Green pepper, onion and garlic cooking in oil.
  • Add beans, corn, cilantro and taco seasoning and stir to combine. Cook for an additional 2-3 minutes then add fire roasted tomatoes and cooked rice and stir until fully combined. Reduce heat to low and cover to keep warm, stirring occasionally. Taste and season with additional salt + pepper if desired.
    Mexican rice in a pot.
  • While rice is cooking, place salmon on prepared baking sheet, skin side down and drizzle with oil and taco seasoning. Rub seasoning into the salmon to coat evenly then drizzle with fresh lime juice.
    Seasoning a piece of salmon.
  • Bake for 15-18 minutes until salmon is flaky and cooked throughout. Time will depend on the thickness of your salmon.
  • While salmon is cooking, make avocado crema by combining avocado, yogurt, cilantro, lime juice, salt and water in a blender or food processor and blend until smooth and combined. Set aside.
    Ingredients for avocado crema in a food processor.
  • To make the bowls, add about 1 cup rice mixture to bowl and top with salmon, jalapeno slices, pico de gallo, queso fresco, fresh cilantro, lime wedges and a drizzle of avocado crema. Serve immediately.
    An assembled salmon burrito bowl.



Serving: 1/6 | Calories: 662kcal | Carbohydrates: 93g | Protein: 35g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 60mg | Sodium: 697mg | Fiber: 8g | Sugar: 8g