Even though I enjoy cooking and love trying new recipes, sometimes, “Ain’t nobody got time for that.” Every now and then, I’m just not up for making a meal that takes an hour plus to prepare and calls for more than a handful of ingredients. That’s why I plan my meals out a week ahead of time, and separate the more complex dinners with a couple of easier meals in between.
Whenever I’m tired or pressed for time, one of the best go-to dishes is my Salmon Avocado Bowl. Not only is it quick and easy to make, it also tastes delicious! I’ve perfected the flavors over time and it’s become a favorite in our house.
The recipe makes 4 servings. Here are the ingredients you’ll need:
- 2 cups brown rice, cooked according to package directions
- 1 tbsp. olive oil
- 1 lb. fresh salmon fillets, with or without skin
- 1 tbsp. dried basil
- Salt and pepper, to taste
- 2 avocados
- Lemon juice, fresh-squeezed or from concentrate
Prepare the brown rice first. Bring water to a boil and add rice. I use Mahatma Brown Rice and it takes 45 minutes to cook. Fortunately, rice is set it and forget it, which allows you to work on the ingredients for the rest of the meal while the rice is cooking.
Cut your salmon into four equal pieces, vertically against the length of the filet. Heat olive oil in a large pan over medium-high heat. Make sure the pan is heated through and add the fish. (You’ll know it’s ready if you add a drop of water to the pan and it sizzles.)
If your salmon has the skin on it, place the salmon in the pan skin-side up. Cook the filets for two minutes and then flip them over, skin-side down. Season with basil, salt and pepper, to your preference. Cook for approximately five more minutes.
**If your salmon does not have the skin on it, like mine, cook the first side for four minutes; then flip, season and cook the other side for an additional three.
Be careful not to overcook the salmon or it will dry out. When you start to see a white, fatty substance accumulate on the filet, the fish is definitely done. Remove it from the pan and set aside.
Serve each filet in a bowl, over ½ cup of brown rice and garnish with half of an avocado, sliced or cubed. Finish with a dash of lemon juice over everything and enjoy!
This meal not only tastes good—it’s good for you, too. The salmon and avocado are full of healthy fats and the brown rice is high in fiber. It’s a light dish but full of flavor, and super easy to make. I buy a couple pounds of salmon at a time and freeze half so that I always have a quick meal on hand!
What’s your favorite easy-to-prepare weeknight dinner? Let us know in the comments, or tag us on Instagram!