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Hot Honey Crispy Salmon Bowls
Ingredients
4 (4-6 ounce)
salmon filets, cut into bite-size chunks
6 tablespoons
extra virgin olive oil
1 teaspoon
smoked paprika
kosher salt and black pepper
to taste
1 bunch
asparagus, ends trimmed
1/2 cup
honey
2-3 tablespoons
hot sauce
1-3 teaspoons
cayenne pepper
3/4 teaspoon
chipotle chili powder
1/2 teaspoon
garlic powder
1/2 teaspoon
onion powder
3-4 cups
cooked rice
creamy ranch
for serving
2
avocados, diced
1
serrano or jalapeño, sliced
1/2 cup
fresh cilantro, chopped
2 tablespoons
chopped fresh dill
1/2 cup
crumbled feta cheese
2 tablespoons
extra virgin olive oil
1 tablespoon
lemon juice
1/3 cup
toasted seeds, pumpkin, sesame, sunflower, etc.
Instructions
STEP 1
Preheat the oven to 450° F.,
STEP 2
On a baking sheet, toss the salmon pieces with 3 tablespoons olive oil, paprika, salt, and pepper. Arrange in a single layer. On the other side of the pan, add the asparagus. Toss with 1 tablespoon olive oil, salt, and pepper. Roast 10-15 minutes or until the salmon is just undercooked to your liking.,
STEP 3
Meanwhile, make the hot honey. In a sauce pot, warm together the honey, hot sauce, cayenne, chili powder, onion powder, and garlic powder, plus a pinch of salt.,
STEP 4
Spoon some of the hot honey over the salmon. Switch the oven to broil and broil until lightly charred and crispy. Spoon over additional hot honey, to your taste.,
STEP 5
To make the salsa. Combine all ingredients in a bowl and season with salt, gently tossing.,
STEP 6
Arrange the salmon and asparagus over bowls of rice. Top with salsa. Add ranch on the side or drizzle over each bowl. Enjoy!
Nutrition Facts
(per serving)
Calories:
690 calories
Servings:
4 servings
Carbohydrates:
55 g
Fat:
43 g
Fiber:
9 g
Protein:
33 g
Sugar:
17 g
Meal Effort
Preparation:
20 minutes
Cook:
30 minutes
Total:
50 minutes