Salmon Rice Avocado Bowls
Salmon cooks quickly enough that this bowl comes together faster than most of my other proteins, and the richness of the fish means I don't need much beyond rice, cucumber, and yogurt to round it out. It's one of the lighter meals I keep in rotation.
Salmon is the reason I make this bowl as often as I do, since it cooks quickly and brings a richness that chicken just doesn't have. Cucumber and yogurt keep things cool and fresh, which balances out the fattier fish.
I add the avocado right before eating so it doesn't brown in the container, but everything else holds up well through the week. This is one of the lighter bowls I make, thanks to the fresh vegetables, but the salmon keeps it filling.
The recipe card has the full ingredient breakdown and bake time for all ten portions. Let the salmon cool before portioning everything into containers, then refrigerate what you'll eat within four days and freeze the rest. Keeping the avocado separate until serving is the one step I don't skip with this salmon bowl.
Nutrition note: This is general food information, not individualized medical or nutrition advice.
Salmon Rice Avocado Bowls
YIELD
10 portions
ESTIMATED NUTRITION
610 calories • 39g protein • 48g carbs • 27g fat per portion
What I really like about this recipe is that it turns familiar flavors into a dependable lunch that still tastes bright after a few days in the refrigerator.
Ingredients
• 3 3/4 lb salmon fillets
• 7 1/2 cups cooked rice
• 5 cucumbers
• 2 1/2 avocado
• 5/8 cup Greek yogurt
• 2 1/2 tbsp lemon juice
• 2 1/2 tbsp soy sauce
Directions
1. Bake salmon at 400°F for 12–15 minutes.
2. Mix yogurt with lemon.
3. Portion rice, cucumber and salmon; add avocado at serving and drizzle sauce.
4. Let the food cool briefly, then divide it evenly among 10 airtight meal-prep containers. Add avocado or other delicate fresh toppings just before eating.
Meal-prep notes: Refrigerate promptly and use refrigerated portions within 3–4 days; freeze any portions you will not eat in that window. Reheat hot meals until steaming and 165°F internally. Nutrition is estimated per portion.
