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Avocado Salmon Rice Bowl

Avocado Salmon Rice Bowl

  • Author: Audrey
  • Total Time: 40 minutes
  • Yield: 2 1x


Indulge, in the world of pleasure with our Avocado Salmon Rice Bowl. This recipe is a combination of tastes and textures that come together in 40 minutes. Picture tender salmon fillets flawlessly baked and coated with a mixture of tangy lime cilantro sauce resting on a bed of fragrant jasmine rice infused with hints of citrus and honey. The highlight? A creamy avocado topping seasoned delicately with a kick of spice. Each morsel carries you on a journey through contrasting elements – from the flaky and velvety salmon to the zesty soothing sensations. Whether it’s an evening for two or a solo dinner this bowl adds an element of sophistication and indulgence to your dining experience.




1 cup jasmine rice

1 1/2 cups water


1/2 lime, juice only

2 tablespoons minced fresh cilantro

1 tablespoon honey

3 tablespoons chicken or vegetable stock


1 pound salmon fillets skin on

1 tablespoon lime juice

1 tablespoon honey

2 tablespoons minced fresh cilantro

Salt to taste

Avocado Topping:

1 ripe avocado

1 tablespoon lime juice

1 tablespoon minced fresh cilantro

1/4 teaspoon chili powder (less for milder topping)

Salt to taste


Start by cooking 1 cup of jasmine rice in 1 1/2 cups of salted water according to the instructions on the package. Once cooked remove it from the heat. Add the juice of half a lime, 2 tablespoons of cilantro, 1 tablespoon of honey and 3 tablespoons of chicken or vegetable stock. Mix everything well. Set it aside.

Preheat your oven to 425°F. Line a baking sheet with foil greasing it lightly.

Take 1 pound of salmon fillets. Rub some oil onto the skinless side. Place them on the baking sheet with the skin side down.

In a bowl combine 1 tablespoon of lime juice, 1 tablespoon of honey and 2 tablespoons of cilantro. Rub this mixture onto the salmon fillets, season them with salt as desired and then bake them for 12 to 15 minutes until they’re cooked through.

While the salmon is baking you can prepare the avocado topping. Start by cutting an avocado in half and removing its pit and skin. Chop it into pieces. Place them in a bowl.

Add to the bowl with avocado; 1 tablespoon of lime juice, 1 tablespoon minced cilantro, quarter teaspoon chili powder (adjust based on your level of heat) and salt to taste. Gently mix everything together.

Now it’s time for assembly! Take two bowls. Divide the rice evenly between them.

Next place one salmon fillet on top of each bowl containing rice.

Finally top off each bowl with a portion, of avocado mixture.

Now you can enjoy your Avocado Salmon Rice Bowl!


To ensure this recipe is gluten-free make sure you use jasmine rice from a brand that is certified gluten-free to avoid any cross contamination.

When it comes to the stock whether chicken or vegetable double-check that it is gluten-free since certain brands might include additives with gluten.

If you’re planning to add soy sauce consider using a gluten-free alternative that can be found in most grocery stores.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes