Superfood Baked Salmon Power Bowls with Blueberry Salsa and forbidden rice is a balanced, nutrient-dense dinner recipe that is fresh and light yet satiating! This beautiful power bowl recipe makes for an amazing summer dinner. Recipe post includes both baking and grilling instructions for preparing the salmon.
Looking for that amazing summer dinner recipe to put on repeat over and over?
You’ve found it!
Easy, crispy baked salmon with fresh blueberry salsa on a bed of greens with forbidden rice yields the most magical meal that leaves you feeling refreshed and replenished.
During the summer months, I always feel like I have so much food ground to cover.
There’s all the salads, from green salads to pasta salads, fruit salad, potato salad, chicken salad, quinoa salad and more.
Then there’s all the smoked and grilled food, which spans forever long, tacos galore, all the fresh produce, berries on top of berries, not to mention all the tasty no-bake treats and homemade ice creams.
Great food fun to be had!
Where this delicious meal fits in is you have the choice of baking or grilling the salmon, serving it up with fresh seasonal produce and whole grain black rice for a balanced meal as well as a flavorful experience.
In addition to this tasty treat, if you haven’t checked out my 21 Healthy Summer Dinner Recipes, be sure to give them a gander! These low-inflammatory energizing meals will keep you feeling amazing!
The list of ingredients for this salmon salad may seem a tad long, but don’t worry…it’s really quite simple!
Ingredients for Baked Salmon Power Bowls:
For the Salmon: Your choice of Atlantic, sockeye, or king salmon with avocado oil, garlic powder, onion powder, paprika and sea salt. A simple spice rub that loads you up with flavor for incredibly crispy yet tender salmon.
Blueberry Salsa: Fresh blueberries, red onion, jalapeno, fresno chili, lime juice and sea salt. So simple yet so fresh and packed with flavor!
For Serving: Spring Greens, your favorite salad dressing, and steamed forbidden (or brown) rice. Add avocado for even more creamy, delicious flavor, and/or your favorite salad add-ins like nuts, seeds, carrots, cucumber, tomatoes, etc.
Now that we’re familiar with what goes in, let’s whip it up!
How to Make Baked Salmon Power Bowls with Blueberry Salsa:
Add the ingredients for the blueberry salsa to a small bowl and toss well to combine. Cover and refrigerate until ready to use.
Turn your oven on the high broil setting, and move one of the oven wracks to the shelf second-closest to the top. Lightly oil the bottom of a casserole dish or baking dish.
Place the salmon fillets in the prepared baking dish and drizzle with avocado oil. Sprinkle with paprika, onion powder, garlic powder, and sea salt.
Broil for 8 to 15 minutes (depending on thickness of fish), until salmon has reached desired done-ness and is cooked through.
While salmon is in the oven, toss the greens in a mixing bowl with a drizzle of avocado oil, cider vinegar and sea salt, or your favorite salad dressing.
Serve Salmon over forbidden rice with greens and blueberry salsa.
How to Grill Salmon:
Do you prefer grilling this time of year? Heard that! Follow these instructions for perfect grilled salmon.
Brush your grill with a wire brush to remove any food particles, and coat or spray the grill with cooking oil. Preheat the grill to medium-high (400 to 450 degrees F).
Drizzle the salmon with avocado oil and sprinkle it with paprika, garlic powder, onion powder and sea salt. Pat the seasonings into the salmon so that they, too, are saturated with oil.
Place the salmon fillets on the grill skin side down (I put them over the hottest part of the grill) and cover. Cook for 3 to 6 minutes, or until the skin is crispy and the fish is opaque. Carefully flip and cook an additional 2 to 4 minutes, or until salmon reaches desired done-ness. For rare-in-the-center salmon, cook about 2 minutes per side. Adjust the grill time up for salmon fillets that are thicker than 1 inch.
Serve with cooked forbidden rice, blueberry salsa, and fresh greens tossed with oil and vinegar or salad dressing.
You can also prepare the salmon in a cast iron skillet on the stove top by following my Crispy Skillet Salmon method.
- Use pineapple, strawberries, or mango in place of blueberries.
- Serve with cauliflower rice, sweet potato rice, or with roasted vegetables instead of forbidden rice to make the dish grain-free.
- Replace all of the spices with your favorite rub or spice blend.
- Make this low-FODMAP by omitting the garlic powder and onion powder. Consider using dried herbs such as oregano, thyme, or basil as a replacement.
Meal Prep Options:
- The salmon can be marinated up to 8 hours in advance by placing it in a zip lock bag with the avocado oil and seasonings.
- Prepare the blueberry salsa up to 3 days ahead of time.
- If serving with the forbidden rice, cook rice up to 3 days ahead of time.
More Healthy Bowl Recipes:
- Farmer’s Market Forbidden Rice Buddha Bowls
- Crispy Salmon with Basil Coconut Sauce
- Ground Turkey Egg Roll Bowls
- Roasted Vegetable Rice Bowls with Jammy Egg and Pesto
- Turmeric Ginger Ground Turkey Bowls
- Teriyaki Salmon Bowls
Enjoy these superfood power bowls year round using fresh seasonal produce!
Baked Salmon Power Bowls with Blueberry Salsa
- 1 cup fresh blueberries
- ¼ cup red onion finely chopped
- 1 jalapeno seeded and finely chopped
- 1 fresno chili seeded and finely chopped
- 2 tablespoons lime juice
- 1 teaspoon pure maple syrup
- Sea salt to taste
- Add the ingredients for the blueberry salsa to a small bowl and toss well to combine. Cover and refrigerate until ready to use.
- Turn your oven on the high broil setting, and move one of the oven wracks to the shelf second-closest to the top. Lightly oil the bottom of a casserole dish or baking dish.
- Place the salmon fillets in the prepared baking dish and drizzle with avocado oil. Sprinkle with paprika, onion powder, garlic powder, and sea salt.
- Broil for 8 to 15 minutes (depending on thickness of fish), until salmon has reached desired done-ness and is cooked through.
- While salmon is in the oven, toss the greens in a mixing bowl with a drizzle of avocado oil, cider vinegar and sea salt, or your favorite salad dressing.
- Serve Salmon over forbidden rice with greens and blueberry salsa.