Ingredients
Here’s what you’ll need to create these delicious bowls:
- 4 salmon fillets, skin on (about 6 ounces each)
- 1/2 cup unsalted butter
- 4 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1 teaspoon paprika
- 2 cups cooked rice (white or brown, based on preference)
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/4 cup fresh parsley, chopped
- 1 lemon, sliced into wedges for serving
- Optional: Red pepper flakes for a bit of heat
If you’re feeling adventurous, swap the rice for quinoa or use cilantro instead of parsley for a more robust flavor. The flexibility of this dish allows for plenty of personalization, much like the diverse meals I enjoyed growing up.
Instructions
Follow these steps to bring your Garlic Butter Salmon Bowls to life:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook until fragrant, about 1-2 minutes. Stir in the lemon juice, salt, pepper, and paprika.
- Place the salmon fillets on the prepared baking sheet, skin side down. Brush them generously with the garlic butter sauce.
- Bake the salmon in the preheated oven for about 12-15 minutes, or until the fish flakes easily with a fork.
- While the salmon is baking, prepare the rice according to package instructions if not already cooked.
- Assemble the bowls: Start with a base of rice, then add the baked salmon. Top with cherry tomatoes, avocado slices, and a sprinkle of parsley.
- Serve each bowl with a lemon wedge and a dash of red pepper flakes if desired.
One of my favorite tips: keep an eye on the salmon as it bakes to avoid overcooking. The goal is a tender, flaky texture that pairs beautifully with the buttery sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International