These healthy salmon avocado bowls are packed with protein, fresh veggies and a creamy sweet-savory sauce. Easy to make, meal prep friendly and perfect for lunch or dinner!
These healthy salmon avocado bowls are fresh, flavorful and packed with protein for the ultimate easy lunch or dinner!
Tender roasted salmon is served over cauliflower rice or rice with creamy avocado, crisp veggies and the most delicious sweet-savory sauce for a nourishing bowl that tastes restaurant-quality at home.
These bowls are so perfect for meal prep and busy weeknights, these salmon bowls are customizable, satisfying and loaded with fresh spring and summer flavor!
Why You’ll Love These Salmon Avocado Bowls
These salmon avocado bowls are one of the easiest ways to create a balanced, high protein meal that feels both fresh and satisfying.
- High protein and filling
- Perfect for spring and summer meals
- Easy to customize with your favorite toppings
- Great for meal prep
- Ready in about 30 minutes
- Naturally gluten free and dairy free
- Can be made paleo and low carb
Ingredients You’ll Need
This bowl is built with simple, fresh ingredients that come together for maximum flavor and texture.
For the salmon:
Fresh salmon is cut into cubes and seasoned for a flavorful, slightly caramelized finish.
For the base:
Rice or cauliflower rice all work well depending on your preference.
For the toppings:
Creamy avocado, crisp cucumber, shredded carrots and sweet mango create the perfect balance of textures and flavors.
For the sauce:
A creamy sweet-savory sauce ties everything together with just the right amount of richness and flavor.
How To Make Salmon Avocado Bowls
Cook the salmon:
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Toss the salmon cubes with oil, coconut aminos, lime juice and spices, then spread in a single layer. Bake for 8–10 minutes until just cooked through, then broil briefly if you want extra caramelization.
Make the sauce:
Whisk together the mayo, coconut aminos, lime juice, honey, sriracha, sesame oil and garlic powder until smooth and creamy. Chill briefly if needed to thicken.
Prepare the toppings:
Dice the avocado, cucumber and mango, and shred the carrots. Keep everything in separate piles for easy assembly.
Assemble the bowls:
Add rice to each bowl, then arrange the salmon, avocado, cucumber, carrots and mango in sections. Drizzle the sauce over the salmon and avocado, then finish with scallions and sesame seeds.
Expert Tips for the Best Salmon Avocado Bowls
- Don’t overcook the salmon – it should be tender and juicy
- Cut avocado into chunky pieces for the best texture
- Use ripe but firm mango for clean cuts and bright color
- Keep ingredients separate instead of mixing for the best presentation
- Drizzle sauce mainly over the salmon for a cleaner, more appetizing look
Variations and Substitutions
These salmon avocado bowls are easy to customize:
- Use cauliflower rice for a low carb version
- Swap salmon for shrimp or chicken
- Skip mango or replace with pineapple
- Add shredded cabbage or greens for extra crunch
- Make it spicier with more sriracha
Meal Prep and Storage
These bowls are perfect for meal prep with just a few simple adjustments.
Store the salmon, rice and toppings separately in airtight containers for up to 3 days. Add the avocado fresh right before serving to prevent browning. Keep the sauce separate and drizzle just before eating.
What to Serve with Salmon Avocado Bowls
These bowls are a complete meal on their own, but you can pair them with:
- Simple green salad
- Fresh fruit
- Roasted vegetables
- Sparkling water or iced tea
FAQ
Can I use frozen salmon?
Yes, just thaw it completely and pat it dry before cooking for the best texture.
What kind of salmon works best?
Both Atlantic and sockeye salmon work well. Choose fresh, high-quality salmon for the best flavor.
Can I make these low carb?
Yes, simply use cauliflower rice instead of regular rice!
How do I keep avocado from browning?
Toss lightly with lime juice and add it to the bowls just before serving.
Can I make the sauce ahead of time?
Yes, the sauce can be made up to 3 days in advance and stored in the refrigerator.
These healthy salmon avocado bowls are one of the easiest ways to create a fresh, flavorful and satisfying meal at home!
With tender salmon, creamy avocado, crisp veggies and a rich, savory sauce, they’re perfect for meal prep, quick dinners and warm-weather lunches.
Once you try them, they’re sure to become a go-to recipe for simple, healthy meals!
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Healthy Salmon Avocado Bowls (High Protein, Easy Meal Prep)
Ingredients
For the Salmon:
- 1 1/2 lbs salmon fillet skin removed and cut into 1 to 1 1/2-inch cubes
- 1 tablespoon olive oil or avocado oil
- 2 tablespoons coconut aminos or low sodium soy sauce, if not paleo
- 1 tablespoon fresh lime juice
- 1 1/2 teaspoons garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon fine sea salt
- 1/4 teaspoon black pepper
For the Bowls:
- 4 cups cauliflower rice or white rice, brown rice or jasmine rice
- 2 ripe avocados cut into 3/4 to 1-inch chunks
- 1 large cucumber diced
- 1 cup shredded carrots
- 1 to 1 1/2 cups mango cut into 1/2-inch cubes
- 1 1/2 cups shredded purple cabbage
- 3 green onions thinly sliced, green part only
- sesame seeds for garnish
- Lime wedges for garnish
Spicy Honey Lime Sauce
- 1/2 cup mayo paleo, if needed
- 1 tablespoon coconut aminos
- 2 teaspoons fresh lime juice
- 2 teaspoons honey
- 1 teaspoon sriracha
- 1 teaspoon toasted sesame oil
- 3/4 teaspoon garlic powder
Instructions
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Preheat your oven to 425°F and line a large baking sheet with parchment paper.
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Prepare rice or cauliflower rice according to package directions and divide among 4 bowls.
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In a large bowl, toss the salmon cubes with avocado oil, coconut aminos, lime juice, garlic powder, paprika, chili powder, salt and pepper until evenly coated.
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Arrange the salmon in a single layer on the prepared baking sheet.
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Bake for 8–10 minutes, or until the salmon is cooked through and lightly caramelized on the edges.
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For extra color, broil for 1 minutes at the end, if desired.
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While the salmon cooks, whisk together the mayo, coconut aminos, lime juice, honey, sriracha, sesame oil and garlic powder in a small bowl until smooth and creamy.
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Top each bowl of rice with salmon, avocado, cucumber, carrots, mango and purple cabbage if using.
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Drizzle generously with sauce and garnish with green onions, sesame seeds and lime wedges.
Recipe Notes
For best flavor:
* Use ripe but firm avocados
* Don’t overcook the salmon
* Broil salmon briefly for caramelized edges
* Store components separately for meal prep
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