Salmon Fajita Bowls - Bravabod
Recipes

Salmon Fajita Bowls

Valentina

A healthy and delicious homemade fajita bowl combo featuring seared salmon, sautéed vegetables, black beans, rice, guacamole, and a generous drizzle of spicy-sweet chipotle dressing. So good!

How To MakeDiet Type: Classic

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Shopping List
    For the Salmon
  • 3 (5 ounce) salmon fillets
  • 1 tablespoon olive oil
  • garlic powder, salt, and pepper, to taste For the Bowls
  • 1 1/2 cups cooked brown rice (optional)
  • 1 (15 ounce) can black beans, drained and rinsed
  • 3/4 cup guacamole
  • 1 zucchini, halved and sliced
  • 1 bell pepper, thinly sliced
  • 1/2 yellow or red onion, sliced
  • 2 cloves garlic, minced
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon cumin EACH dried oregano
  • fresh cilantro, to taste For the Chipotle Dressing
  • 4 1/2 tablespoons safflower or grapeseed oil
  • 1 1/2 tablespoons red wine vinegar
  • 1 large chipotle peppers in adobo sauce
  • 1 tablespoons honey
  • 1 teaspoons fresh shallot, minced
  • 1 garlic cloves, minced
  • 1/8 teaspoon salt

Instructions
  1. Step 1: Combine all of the Chipotle Dressing ingredients in a small blender and process until super smooth. You can also use a wide-mouthed mason jar and a stick blender. Refrigerate until ready to use.
  2. Step 2: Next, let's prepare the fajita vegetables. Heat the 1.5 tablespoons of olive oil in a wide skillet over medium-high heat. Once sizzling hot, add the zucchini, bell pepper, onion, garlic, cumin, oregano. Season with a pinch of salt and pepper.
  3. Step 3: Cook the vegetables for 5 to 7 minutes, or until the vegetables are tender but still retain their shape. Stir only every 1 minute or so, so that the vegetables get some nice browning. Transfer to a plate.
  4. Step 4: Time for the salmon. Rub the 1 tablespoon of olive oil all over the top of the salmon fillets. Season with garlic powder, salt, and pepper.
  5. Step 5: Wipe the skillet clean and heat over medium-high. A drop of water should sizzle on contact. Add the salmon, skin side facing up. Cook for 4 minutes — do not move the fish during this time.
  6. Step 6: Carefully flip the fish so that the skin is now facing down. Cook for another 4 to 5 minutes, or until cooked through depending on the thickness of the fish.
  7. Serve: Assembly time! Build the fajita bowls with the warm vegetables, brown rice, and black beans. Top each with salmon, a dollop of guacamole, and plenty of drizzle Chipotle Dressing. Enjoy. Any extra dressing will last up to 1 week refrigerated.

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Salmon Fajita Bowls

PT35M 3 (5 ounce) salmon fillets 1 tablespoon olive oil garlic powder, salt, and pepper, to taste 1 1/2 cups cooked brown rice (optional) 1 (15 ounce) can black beans, drained and rinsed 3/4 cup guacamole 1 zucchini, halved and sliced 1 bell pepper, thinly sliced 1/2 yellow or red onion, sliced 2 cloves garlic, minced 1 1/2 tablespoons olive oil 1/2 teaspoon cumin EACH dried oregano fresh cilantro, to taste 4 1/2 tablespoons safflower or grapeseed oil 1 1/2 tablespoons red wine vinegar 1 large chipotle peppers in adobo sauce 1 tablespoons honey 1 teaspoons fresh shallot, minced 1 garlic cloves, minced 1/8 teaspoon salt Gluten Free 3 Servings Ingredients:

3 Servings

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