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In Krista's Kitchen//delicious meals and baked goods

In Krista's Kitchen//delicious meals and baked goods

Easy delicious family friendly meals and baked goods

Home / Dinner / Salmon Rice Bowl with Chimichurri

Salmon Rice Bowl with Chimichurri

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This salmon rice bowl with chimichurri recipe is a quick and easy weeknight meal.  

They are have so much flavor with tender pieces of salmon, sauteed bell peppers, avocado, mango and a chimichurri sauce, all on a bed of white rice.  

Salmon and rice bowl with mango, avocado, peppers, chimichurri and lime in off white bowls.

These bowls are colorful and delicious!  

Like my Shrimp Poke Bowl and Poke Bowl recipes, I love to make this quick and easy salmon rice bowls with chimichurri as a healthy and filling dinner. The different components can be prepared ahead of time so I can make fresh bowls in just minutes on a busy weeknight. 

For more salmon recipes, try my: The Perfect Air Fryer Salmon Recipe, Asian Air Fryer Salmon or Cast Iron Salmon with Creamy Schug. All three of these recipes work well for weeknight dinners too.

Table of Contents

  • Salmon Rice Bowl Ingredients
  • How to Make Salmon Rice Bowls
    • Make the Rice
    • Make the Salmon
    • Make the Toppings
    • Make the Chimichurri
  • Storing Salmon Rice Bowls
  • Expert Tips
  • Substitutions
  • FAQ
  • Salmon Rice Bowl with Chimichurri
    • Equipment
    • Ingredients  1x2x3x
      • Rice
      • Salmon
      • Toppings
      • Chimichurri
    • Instructions 
      • Making the Rice
      • Making the Salmon
      • Making the Toppings
      • Making the Chimichurri
    • Nutrition

Salmon Rice Bowl Ingredients

  • Salmon – You will need a 24 ounce fresh salmon filet.  I buy 4, 6oz pieces of salmon, all similar in shape.
    • Salt & black pepper
    • Olive oil
    • Honey – Local Hive Honey is my go-to honey.
    • Bell peppers – Orange, yellow and red bell peppers cut julienne style.
    • Mango
    • Avocado
    • Lime – Fresh lime juice is used for the mango and avocado mixture and in the chimichurri.
    • Parsley – Use fresh parsley.
    • Cilantro – Use fresh cilantro.
    • Garlic – Fresh whole cloves of garlic.
    • Jalapeno
    • Red wine vinegar
    • Orange – Fresh orange juice is used in the chimichurri sauce.
    • Cumin
    • Oregano – Use dried oregano.
    • Crushed red pepper – This adds just a hint of spicy flavor to the chimichurri sauce.
    Fresh salmon, bell peppers, mango, avocado, cilantro, parsley, garlic, rice and spices.

    How to Make Salmon Rice Bowls

    Making this salmon rice bowl recipe is a cinch. For the full ingredient list and instructions, see the recipe card below.

    Make the Rice

    Step 1 – Preheat the oven to 425°F and line a sheet pan with parchment paper.

    Step 2 – Cook the rice according to package instructions, adding salt.

    Make the Salmon

    Step 1 – Gently toss salmon, salt, pepper, and honey in a bowl.  

    Step 2 – Place salmon on the prepared sheet pan in a single layer, making sure not to crowd the pieces.

    Raw salmon seasoned with salt, pepper, oil and honey on a parchment lined sheet tray.

    Step 3 – Roast in the preheated oven for 3-5 minutes, or until desired degree of doneness.

    Make the Toppings

    Step 1 – Heat a sauté pan over medium heat until hot then add the oil, bell peppers and salt.  Sauté until slightly softened then remove from heat and set aside.  

    Red and yellow bell peppers sauteed and on a plate.

    Step 2 – In a medium bowl, toss the mango, avocado and lime juice then set aside.

    Mango, avocado and lime juice mixed in a bowl.

    Make the Chimichurri

    Step 1 – Add all chimichurri ingredients to a blender or food processor. Blend on high until chunky but blended. Taste then adjust salt, if needed.

    Chimichurri sauce in a bowl topped with parsley and crushed red pepper.

    Step 2 – Layer each bowl with rice in the bottom, cooked salmon pieces, bell peppers, avocado mango mixture, and top with the chimichurri.  Serve immediately.

    Salmon and rice bowl with mango, avocado, peppers, chimichurri and lime in off white bowls.

    Storing Salmon Rice Bowls

    Store leftover salmon rice bowl components in airtight containers, or covered tightly with plastic wrap, in the refrigerator for up to three days. Reheat the salmon and rice in the microwave until heated through then assemble rice bowls when ready to eat.

    Expert Tips

    • Use Minute Rice to make this a quick and simple meal.
      • Make the chimichurri up to 3 days ahead then store in the refrigerator to save time.
      • Salmon rice bowls are best when eaten freshly made.
      • Make the toppings and chimichurri while the salmon and rice cook.
      Cooked salmon with chimichurri, jalapeno, mango and white rice.

      Substitutions

      • Rice – You can use any rice or grain that you prefer. Some good alternatives would be: farro, cauliflower rice or brown rice. I love using cauliflower rice for in this salmon rice bowl recipe!
      • Salmon – Use shrimp or tofu in place of the salmon.
      • Lime – Feel free to substitute fresh lemon juice for the lime juice. It will provide a similar flavor and be just as delicious!
      Salmon and rice bowl with mango, avocado, peppers, chimichurri and lime in off white bowls.

      FAQ

      What is a salmon rice bowl?

      A salmon rice bowl is a complete meal that consists of vegetables, fruit and salmon on top of a bed of rice. It is a meal that is quick, simple and easily customizable. 

      Is this salmon rice bowl healthy?

      Yes. This salmon rice bowl is healthy because it contains healthy vitamins and nutrients from the fruits and vegetables and the salmon is an excellent source of protein. These salmon rice bowls are also dairy free and gluten free!

      Can I make these bowls ahead of time?

      These salmon rice bowls are best served freshly made. You can make the chimichurri ahead of time, up to 3 days. Store it tightly wrapped in the fridge.  Also, prepare the bell peppers by cutting them ahead of time so they are ready to go when it is time to start cooking.

      Can I use frozen salmon?

      I prefer using fresh salmon anytime I’m making a salmon dish. I find the quality much higher when buying from the grocery store. However, there are companies you can order high quality frozen salmon from to be shipped directly to your house.

      Can I use frozen mango?

      Yes, you can! Fresh mango works great when it’s in season however, frozen mango is the better option when it’s not in season. Just thaw the mango chunks in the fridge overnight before making the bowl.

      Salmon and rice bowl with mango, avocado, peppers, chimichurri and lime in off white bowls.

      Salmon Rice Bowl with Chimichurri

      Krista Stechman
      This quick and easy salmon rice bowl has white rice, sauteed bell peppers, avocado, mango and chimichurri sauce. It's a perfect healthy meal for busy weeknights.
      5 from 1 vote
      Print Recipe Pin Recipe
      Prep Time 15 mins
      Cook Time 10 mins
      Total Time 25 mins
      Course dinner
      Cuisine american
      Servings 4 servings
      Calories 886 kcal

      Equipment

      • 1 blender or food processor https://amzn.to/3y8SiuT
      • 1 sheet pan https://amzn.to/3Qxa5TI  
      • 1 small pot
      • 1 cutting board https://amzn.to/3BlDHOP     
      • 1 sharp knife
      • 1 set of mixing bowls https://amzn.to/3RKTJqI   

      Ingredients
        

      Rice

      • 2 cups white minute rice
      • 2 cups water
      • ½ tsp kosher salt diamond crystal salt

      Salmon

      • 24 oz salmon fillet cut into 1 inch chunks
      • tt kosher salt
      • tt black pepper
      • 1 tbsp olive oil
      • 1 tbsp honey

      Toppings

      • 1 red bell pepper julienne
      • 1 orange bell pepper julienne
      • 1 yellow bell pepper julienne
      • 1 drizzle olive oil
      • tt kosher salt
      • 1 cup mango cut into ½ inch chunks
      • 2 avocado cut into ½ inch chunks
      • juice of half a lime

      Chimichurri

      • 1 cup parsley fresh, whole leaves
      • 1 cup cilantro fresh, whole leaves
      • 4 cloves garlic whole
      • 1 fresh jalapeno cut into large chunks
      • ¼ cup red wine vinegar
      • juice of 1 orange
      • juice of 2 limes
      • 1 tbsp olive oil
      • 1 tsp kosher salt diamond crystal salt
      • 1 tsp cumin
      • ½ tsp oregano
      • ½ tsp crushed red pepper

      Instructions
       

      Making the Rice

      • Preheat the oven to 425°F and line a sheet pan with parchment paper
      • Cook the minute rice according to the package instructions, adding salt

      Making the Salmon

      • Gently toss the salmon chunks in salt, pepper and honey then place it on a sheet tray. Don't crowd the pan, space the salmon out
      • Roast for 3-5 minutes until desired doneness

      Making the Toppings

      • While the salmon and rice are cooking, make your toppings and sauce
      • Heat at medium sauté pan over medium heat until hot then add the oil, bell peppers and salt. Sauté until slightly softened then turn off the heat and set aside
      • Toss the mango and avocado chunks in a bowl with lime juice then set aside until needed

      Making the Chimichurri

      • Add all chimichurri ingredients into a food processor or blender then turn on high until chunky but blended. Check the salt level and adjust if needed
      • Layer each bowl with rice on the bottom then add the salmon, bell peppers, avocado mango mix then top with chimichurri. Serve immediately

      Nutrition

      Calories: 886kcalCarbohydrates: 101gProtein: 44gFat: 34gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 19gCholesterol: 94mgSodium: 985mgPotassium: 1836mgFiber: 11gSugar: 14gVitamin A: 4240IUVitamin C: 182mgCalcium: 114mgIron: 5mg
      Tried this recipe?Let us know how it was!

      January 30, 2023 · Leave a Comment

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      My name is Krista Stechman. I’m a chef, food photographer and the mama of 2 gorgeous girls. Food has always been at the center of my life and  cooking is a way for me to show and share my love!

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