With a bed of fluffy green rice, sauteed kale, crispy cilantro lime salmon and topped with either my cilantro lime crema or sriacha mayo, these simple nourish bowls are the perfect healthy, meal prep dinner.

gluten free salmon bowls with a fork on the side

I just couldn’t not start the New Year off with a new nourish bowl recipe! They’re always such a hit around here and they’re the perfect way to get in lots of goodness and flavor in one meal!

These salmon nourish bowls have a few different steps and components, but I promise it’s really simple when you break it all down!

A nourish bowl is basically the same thing as a buddha bowl, just with a different name. They’re healthy, easy to make recipes that are perfect for meal prep or a grab and go lunch.

These bowls have a whole grain (rice), veggies (kale), protein (salmon) and healthy fats (avocado and the dressing) for a nourishing and balanced bowl. If you love this recipe, try my sweet potato falafel bowls next!

Why you’ll love this recipe

Gluten free & dairy free
High protein
Packed with flavor
Easy to make

Key ingredients

GREEN RICE. My Mexican green rice makes up the base of this recipe and adds so much flavor. You can also use my cilantro lime rice for a different flavor variation!

SALMON. We’ll coat the salmon in a simple cilantro lime butter sauce, then bake it and broil until crispy. Be sure to defrost your salmon if it was previously frozen.

Unfortunately, frozen salmon won’t soak up the sauce very well.

VEGGIES. I opted for sauteed kale and threw on some pickle red onion for a little crunch and a pop of color, but you can get creative here! Bell peppers are also delicious.

DRESSING/SAUCE. If you want a different flavor, my cilantro lime crema is the star of the show in my cauliflower tacos, but it rounds out the flavors of these nourish bowls so well.

two images showing how to make the recipe

How to make nourish bowls

If you haven’t already, make the green rice so it’s ready to go.

Preheat the oven to 400 degrees Fahrenheit. I opted to cut the salmon into strips, but you can leave the filets whole if you prefer.

Add the salt and pepper to the salmon and pat into the tops. Whisk together all remaining salmon ingredients, then brush on top.

Bake for 12-18 minutes, depending on how thick your filets are and your personal preference. I then like to broil the tops for about 2-3 minutes so they get crispy.

If you chose to broil, just be careful since it can turn into burning very quickly.

While that’s cooking, add the kale, olive oil, garlic, salt and pepper to a pan and saute over medium/low heat. Saute just for about 3 minutes or until dark green and wilted.

Assemble your bowls with a base of rice, then add on the kale, salmon, avocado, pickled red onion and either my cilantro lime crema or just sriracha mayo.

roasted salmon bowls with rice and veggies

Storage tips

Once prepared, the salmon will keep in the fridge for 2-3 days. I suggest reheating in the oven, air fryer or on the stove top.

I do suggest keeping the greens and dressing separate from everything else until you’re ready to serve, just to keep things more fresh!

Variations

The beauty of nourish bowls and buddha bowls of all kinds is that they’re very versatile. You can swap in or out anything you wish.

I sometimes add a handful of arugula for extra greens, or any other veggies I have on hand. Feel free to add some hot sauce for spice, roasted onion or leave out the greens. Anything goes!

salmon nourish bowls with rice, kale and sriracha mayo

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