These blackened salmon bowls are quick and easy but loaded with flavor! With citrusy roasted salmon and a bright black bean salad served over warm brown rice with avocado, it makes for a delicious nutrient packed meal! Serve these blackened salmon bowls for dinner, lunch or incorporate it into your weekly meal prep.
In the cold, gray winter months I always like to incorporate a little color into my recipes, and what better way to do that than with all this beautiful winter citrus!
Until recently, I pretty much only thought of citrus as a snack or ingredient for desserts, but this winter, I’ve been playing around with different flavor combinations and trying to incorporate it into more savory dishes. I must say, it’s been pretty game changing. I’ll often just quarter an orange and throw it on my salad or grain bowl for an extra burst of flavor. Not only is citrus delicious, It’s aso good for you too! Loaded with antioxidants and vitamin C which we certainly need these days to keep out immune systems going strong.
How to make Blackened Salmon Citrus Bowls
The salmon itself is pretty simple, just a quick rub with freshly squeezed orange juice, zest, and a little brown sugar to help bring out the sweetness from the orange. Instead of pulling out another pan and dealing with the mess of pan frying, the salmon is baked in the oven for about 20 minutes or so. If you want to achieve that truly “blackened” look, pop it under the broiler for the last few minutes of cooking. It crisps up pretty fast, so watch it closely!
While the salmon bakes, its time to move on to the black bean salad. These black beans are again, super simple—no cooking required. Instead, they’re topped with a quick dressing made from, you guessed it—More citrus! Similar to marinated beans, these are even better the next day, so they can be made in advance or incorporated into your meal prep for the week.
More recipes you might like:
- Healthy seed crusted chicken tenders with maple sriracha dipping sauce
- Peruvian chicken bowls with crispy sweet potato fries
- Vegan pinto bean tortilla soup
Citrus Salmon Bowls
Course: Dinner, LunchDifficulty: Easy3-4
servings10
minutes20
minutesThese blackened salmon bowls are quick and easy but loaded with flavor! With citrusy roasted salmon and a bright black bean salad served over warm brown rice with avocado, it makes for a delicious nutrient packed meal! Serve these blackened salmon bowls for dinner, lunch or incorporate it into your weekly meal prep.
Ingredients
- For the salmon:
3 (5-6 oz) salmon filets
1 tbsp orange zest
2 tbsp fresh orange juice
2 tsp brown sugar
2 tsp paprika
1 tsp cumin
1 tsp oil
3/4 tsp salt
- for the black beans:
1 28 oz can black beans, drained and rinsed
1/4 cup red onion, chopped
1/4 cup orange juice
1 tbsp orange zest
2 tsp soy sauce
1/2 tsp cumin
1 tbsp oil
Salt to taste
- To serve (optional)
fresh citrus slices
cooked brown rice or quinoa
Avocado
Micro-greens or other leafy green
Directions
- Preheat the oven to 375° F
- In a small bowl, stir together orange zest, juice, brown sugar, paprika, cumin oil and salt.
- Rub the mixture onto the top and sides of each salmon filet and place on a parchment lined baking sheet. Bake for 15-20 minutes or until tender and flaky, it may take longer depending on the thickness of each piece.
- *optional* For the last 5 minutes of baking place the salmon under the broiler to get that “blackened” look. Don’t walk away! It’ll crisp up pretty fast.
- To make the black bean salad, combine black beans, red onion, orange zest and juice, soy sauce, oil, cumin and salt. Taste for seasoning and add more if needed.
- Divide the salmon and black beans among bowls and top with fresh citrus, avocado, greens and serve with cooked brown rice or quinoa.
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