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Easy Southwest Salmon Bowl Recipe with Lime Crema

Easy Southwest Salmon Bowl

Flaky chili-lime salmon is served over rice with black beans, corn, tomatoes, avocado, red onion, cilantro, and a tangy lime crema. This colorful Southwest-inspired meal is ready in about 30 to 40 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Salmon
  • 4 fillets, 5-6 ounces each Salmon fillets
  • 1 tablespoon Olive oil
  • 1 teaspoon Chili powder
  • 1 teaspoon Ground cumin
  • 1 teaspoon Smoked paprika or regular paprika
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
  • juice of 1/2 lime Lime juice
Bowls
  • 3 cups Cooked brown rice or white rice
  • 1 15-ounce can, drained and rinsed Black beans
  • 1 cup Corn kernels
  • 1 cup Cherry tomatoes or prepared pico de gallo
  • 1 diced Avocado
  • 1/4 cup, finely chopped Red onion
  • 1/4 cup, chopped Fresh cilantro
  • as needed for serving Lime wedges
Lime Crema
  • 1/2 cup Plain Greek yogurt or sour cream
  • 2 tablespoons, optional Mayonnaise
  • 1 lime Lime juice
  • 1 tablespoon, finely chopped Fresh cilantro
  • 1/2 teaspoon Chili powder
  • 1/4 teaspoon Garlic powder
  • 1-2 tablespoons, as needed Water
  • 1 pinch Salt

Method
 

Step-by-Step
  1. Cook the rice according to package directions and keep it warm. Drain and rinse the black beans, prepare the corn, halve the tomatoes if using, and chop the onion and cilantro.
  2. Pat the salmon dry, then rub it with olive oil. Season with chili powder, cumin, paprika, garlic powder, kosher salt, black pepper, and lime juice.
  3. Bake the salmon at 400°F for approximately 10-14 minutes, air fry it at 400°F for approximately 8-10 minutes, or cook it in a skillet over medium heat for about 4-5 minutes per side.
  4. Check the thickest part of the salmon for a temperature of 145°F and confirm that it flakes easily. Remove it around 140-145°F because carryover cooking will finish the center.
  5. Stir together the Greek yogurt or sour cream, optional mayonnaise, lime juice, cilantro, chili powder, garlic powder, water, and a pinch of salt. Add enough water to make the sauce pourable.
  6. Divide the warm rice among four bowls, then add black beans, corn, tomatoes or pico de gallo, avocado, and red onion. Top each bowl with salmon, drizzle with lime crema, and finish with cilantro and lime wedges.

Notes

Do not overcook the salmon. Keep hot and cold components separate until serving to help the avocado stay fresh and keep the vegetables from becoming watery.