Description

These spicy chipotle honey salmon bowls are packed with bold flavor, balanced with sweet and smoky heat. Juicy salmon fillets are coated in a chipotle-honey glaze and roasted to perfection. Served over a bed of rice with fresh toppings like avocado, corn, and lime, they’re a quick and healthy meal that’s easy enough for a weeknight but delicious enough to impress.

Ingredients

For the salmon:

4 salmon fillets (about 6 oz each)
2 tablespoons olive oil
2 tablespoons honey
1 tablespoon adobo sauce (from a can of chipotle peppers)
1 chipotle pepper in adobo, minced
1 tablespoon lime juice
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt and pepper, to taste

For the bowls:

2 cups cooked rice (white, brown, or cauliflower rice)
1 cup canned or grilled corn
1 avocado, diced
1/2 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
Fresh cilantro, chopped
Lime wedges, for serving

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Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a small bowl, whisk together olive oil, honey, adobo sauce, minced chipotle, lime juice, garlic powder, smoked paprika, salt, and pepper.
Place the salmon fillets on the prepared baking sheet and brush generously with the chipotle honey glaze.
Bake for 12–15 minutes, or until salmon is cooked through and flakes easily with a fork.
While the salmon cooks, prepare the bowls with a base of rice and layer on the corn, avocado, tomatoes, and red onion.
Top each bowl with a salmon fillet, a sprinkle of cilantro, and a squeeze of fresh lime juice.
Serve warm and enjoy!

Notes

For extra heat, add an extra chipotle pepper or a dash of hot sauce.
Swap rice for quinoa or greens to lighten things up.
Leftover salmon can be stored in the fridge for up to 2 days.

Nutrition

Serving Size: 1 bowl
Calories: 520
Sugar: 10g
Sodium: 470mg
Fat: 27g
Saturated Fat: 5g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 35g
Cholesterol: 85mg