Salmon Rice Bowl with Chimichurri

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.  

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.

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.

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.

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.  

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

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.

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.

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.

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!

FAQ