Damn Good Salmon Taco Bowls For Two

For the salmon: 2 (6 oz each) wild salmon filets ½ tablespoon olive oil ½ lime, juiced For the taco seasoning: 1 tablespoon coconut sugar (or brown sugar) ¾ teaspoon cumin ¾ teaspoon chili powder ½ teaspoon garlic powder ½ teaspoon paprika ⅕ teaspoon cayenne pepper (or just a pinch!) ¼ teaspoon salt Freshly ground black pepper For the rice: 2 teaspoons of olive oil ¼ cup very finely diced yellow onion


¼ cup very finely diced green bell pepper ¼ cup finely diced cilantro 2 cloves garlic, minced ½ cup tomato sauce ½ teaspoon cumin ½ teaspoon coriander ¼ teaspoon ground turmeric ¼ teaspoon garlic powder ¼ teaspoon salt Freshly ground black pepper 1 ¼ cups water ¾ cup uncooked jasmine or basmati white rice


Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or foil and grease lightly with olive oil or nonstick cooking spray. 

Next, prepare your salmon seasoning mix: in a small bowl mix together the coconut sugar, cumin, chili powder, garlic powder, paprika, cayenne pepper and salt and pepper.

Next prepare your rice: add olive oil to a medium pot and place over medium heat. 

As soon as you put the lid on the rice (allowing it to steam), it’s time to get the salmon baking.

When you are done, pile rice into two bowls, then add salmon filet on the side. Serve with avocado slices, greek yogurt, cilantro, salsa or hot sauce.