Salmon Arugula Brown Rice Bowls with Cilantro Lime Dressing

Prep: 10 minutes | Cook: 15–20 minutes | Total: 25–30 minutes | Servings: 3 generous servings

Why I Love This Recipe

This is one of my favorite bowls when I want something fresh and nourishing that still feels like a real meal. Warm brown rice and roasted salmon pair with peppery arugula, creamy avocado, and a bright cilantro lime dressing that brings everything together. It's simple, colorful, naturally gluten-free and dairy-free, and easy enough for a quick lunch or weeknight dinner.

Ingredients

Roasted Salmon

• 1½ pounds salmon fillet

• 1–2 tablespoons avocado oil or extra virgin olive oil

• ¾ teaspoon kosher salt

• ½ teaspoon freshly cracked black pepper

• ½ teaspoon paprika

Brown Rice Bowls

• 2 cups cooked brown rice

• 3–4 cups baby arugula

• 1–2 ripe avocados, sliced

Cilantro Lime Dressing

• 1 cup fresh cilantro leaves and tender stems

• ⅓ cup avocado oil or extra virgin olive oil

• Juice of 2 limes

• ½ teaspoon ground cumin

• ½ teaspoon kosher salt

• ¼ teaspoon freshly cracked black pepper

• ½ small jalapeño, seeded (optional)

For Serving

• Fresh cilantro

• Lime wedges

• Crushed red pepper flakes, optional

Instructions

1. Roast the salmon: Preheat the oven to 450°F. Line a baking sheet with parchment paper and place the salmon on top. Drizzle with avocado or olive oil and season evenly with salt, pepper, and paprika. Roast for 15–20 minutes, depending on the thickness of your salmon, until just cooked through and easily flaked with a fork.

2. Make the cilantro lime dressing: While the salmon roasts, add the cilantro, oil, lime juice, cumin, salt, pepper, and jalapeño, if using, to a blender. Blend until smooth. Taste and add additional lime juice or salt as needed.

3. Build the bowls: Divide the warm brown rice and arugula between shallow bowls, keeping them slightly separated rather than mixing everything together. Flake the roasted salmon into large pieces and arrange over the rice.

4. Finish and serve: Add sliced avocado and drizzle the cilantro lime dressing generously over the salmon, rice, and arugula. Finish with fresh cilantro, a squeeze of lime, and crushed red pepper flakes if you like a little heat.

Notes

• For little eaters: I keep this one really simple for my boys—flaked salmon, brown rice, and avocado with the dressing on the side. I'll often add black beans too since they love them. It's an easy way to build their plates from the same ingredients without making a separate dinner.

• Meal prep: Store the salmon, rice, dressing, and arugula separately. Reheat the salmon and rice, then assemble with the cold arugula, avocado, and dressing just before serving.

• Naturally gluten-free + dairy-free: No substitutions needed.

• Make it your own: Black beans, sliced cucumber, cherry tomatoes, or roasted corn would all work well if you want to bulk up the bowls.

Nicole's Hosting Tip

Turn these into a build-your-own bowl night when you're feeding a group. Set out the warm rice and salmon with bowls of arugula, sliced avocado, black beans, lime wedges, fresh cilantro, and the cilantro lime dressing. Everyone can build their own, and the whole spread looks beautiful on the table without requiring much extra work.