Description
If you’re craving a meal that’s both bold in flavor and wholesome, these Chipotle Honey Salmon Bowls are the perfect pick. Sweet, smoky, and a little spicy, the salmon is glazed with a chipotle-honey sauce that caramelizes beautifully in the oven. Paired with fluffy rice, fresh vegetables, and a creamy drizzle, these bowls are not only satisfying but also nutrient-packed. Ideal for a weeknight dinner or meal prep, they’re as beautiful to look at as they are delicious to eat.
Ingredients
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4 salmon fillets (about 6 oz each)
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2 tablespoons olive oil
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3 tablespoons honey
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2 tablespoons chipotle peppers in adobo sauce, minced
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1 tablespoon lime juice
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2 garlic cloves, minced
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1 teaspoon smoked paprika
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Salt and black pepper, to taste
For the Bowls:
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3 cups cooked jasmine or brown rice
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1 cup corn kernels (grilled or roasted preferred)
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1 cup black beans, rinsed and drained
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1 cup cherry tomatoes, halved
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1 avocado, sliced
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½ red onion, thinly sliced
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Fresh cilantro, chopped, for garnish
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Lime wedges, for serving
Optional Creamy Drizzle:
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½ cup Greek yogurt or sour cream
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1 tablespoon lime juice
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1 teaspoon honey
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½ teaspoon chipotle powder or adobo sauce
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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In a small bowl, whisk together olive oil, honey, chipotle peppers, lime juice, garlic, smoked paprika, salt, and pepper.
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Brush salmon fillets generously with the sauce and place them on the prepared baking sheet. Reserve some sauce for drizzling later.
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Bake salmon for 12–15 minutes, or until cooked through and slightly caramelized.
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Meanwhile, prepare the creamy drizzle by mixing yogurt, lime juice, honey, and chipotle powder. Set aside.
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Assemble the bowls: divide rice among four bowls, then top with salmon, corn, black beans, cherry tomatoes, avocado, and red onion.
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Drizzle with reserved sauce and creamy drizzle, garnish with cilantro, and serve with lime wedges.
- Prep Time: 15 minutes
- Cook Time: 15 minutes