Description
A quick and easy spicy Cajun salmon rice bowl featuring crispy salmon, fluffy rice, and loaded vegetables, perfect for a cozy weeknight dinner.
Ingredients
Scale
- 1 cup brown rice (or substitute white rice)
- 2 cups vegetable broth (or water)
- 2 salmon fillets (about 6 ounces each)
- 2 tablespoons Cajun seasoning
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 red bell pepper, diced
- 1 cup corn (frozen or fresh)
- 1 cup black beans, rinsed and drained
- Fresh cilantro for garnish, chopped
- Lime wedges for serving
Instructions
- Preheat your oven to 400°F and pat the salmon dry with paper towels.
- Rinse the rice, bring the broth to a boil, add rice, lower heat, cover, and simmer for 40–45 minutes; rest 10 minutes.
- Heat olive oil in a skillet over medium-high heat and sauté diced red bell pepper for 3–4 minutes.
- Add corn and black beans to the skillet and cook until heated through, about 2–3 minutes.
- Season the salmon on both sides with Cajun seasoning, salt, and pepper.
- Cook the salmon in the hot skillet for 4–5 minutes per side until flaky and golden.
- Assemble bowls with a base of fluffy rice, a generous scoop of sautéed vegetables and beans, and the crispy salmon on top.
- Garnish with chopped cilantro and lime wedges, then serve immediately.
Notes
For kids, skip extra Cajun on one fillet and serve with plain rice; for adults, add a squeeze of lime.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking and Sautéing
- Cuisine: Cajun
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 59g
- Fiber: 10g
- Protein: 30g
- Cholesterol: 60mg