Go Back
A close-up of a healthy Salmon Burrito Bowl with rice, corn, black beans, guacamole, and a lime wedge in a white bowl.

Fiesta Salmon Rice Bowl Recipe

This vibrant Fiesta Salmon Rice Bowl recipe is bursting with fresh flavors and textures, featuring perfectly seasoned air-fried salmon, zesty cilantro-lime rice, and a colorful array of fresh toppings, all drizzled with a creamy lime dressing. A quick, healthy, and satisfying meal!
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, Mexican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Fiesta Salmon
  • 4 fillets Salmon 4-6 oz each, skin on or off
  • 1 tbsp Olive Oil
  • 1 tsp Chili Powder
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 tbsp Lime Juice freshly squeezed
For the Cilantro-Lime Rice
  • 1 cup Basmati Rice or long-grain white rice
  • 1 3/4 cups Water
  • 1/2 tsp Salt
  • 1/4 cup Fresh Cilantro chopped
  • 1 tbsp Lime Juice freshly squeezed
For the Fiesta Toppings
  • 1 can Black Beans 15 oz, rinsed and drained
  • 1 can Sweet Corn 15 oz, drained, or 1 cup frozen, thawed
  • 1/2 cup Red Onion finely diced
  • 1 large Avocado diced
  • 1 cup Cherry Tomatoes halved
  • 1/4 cup Fresh Cilantro chopped, for garnish
For the Creamy Lime Dressing
  • 1/2 cup Plain Greek Yogurt or sour cream
  • 2 tbsp Mayonnaise optional, for richness
  • 2 tbsp Lime Juice freshly squeezed
  • 1 clove Garlic minced
  • 2 tbsp Fresh Cilantro chopped
  • 1-2 tbsp Water to thin to desired consistency
  • 1/4 tsp Salt
  • Pinch Black Pepper

Equipment

  • Air Fryer
  • Medium Pot
  • Small mixing bowl
  • Large mixing bowl
  • Whisk
  • Sharp knife
  • Cutting board

Method
 

Prepare the Cilantro-Lime Rice
  1. Rinse the basmati rice thoroughly under cold water until the water runs clear. In a medium pot, combine the rinsed rice, 1 3/4 cups water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed and rice is tender.
  2. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork, then stir in 1/4 cup chopped fresh cilantro and 1 tablespoon lime juice. Keep warm.
Prepare the Fiesta Salmon
  1. Pat salmon fillets dry with a paper towel. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Drizzle salmon fillets with 1 tablespoon olive oil, then sprinkle generously with the spice mixture, ensuring all sides are coated. Drizzle with 1 tablespoon fresh lime juice.
  2. Preheat your air fryer to 380°F (195°C). Lightly grease the air fryer basket or line with parchment paper. Place the seasoned salmon fillets in the basket in a single layer, ensuring they are not overcrowded.
  3. Air fry for 12-15 minutes, depending on the thickness of the fillets and your desired doneness. The salmon should flake easily with a fork and reach an internal temperature of 145°F (63°C).
Prepare the Creamy Lime Dressing
  1. While the salmon cooks, in a small bowl, whisk together Greek yogurt (or sour cream), mayonnaise (if using), 2 tablespoons lime juice, minced garlic, 2 tablespoons chopped fresh cilantro, 1/4 teaspoon salt, and a pinch of black pepper.
  2. Add water (1-2 tablespoons) gradually, whisking until the dressing reaches your desired consistency.
Prepare the Toppings & Assemble
  1. While everything cooks, prepare your toppings: dice the avocado, halve the cherry tomatoes, rinse and drain black beans and corn, and finely dice the red onion.
  2. To assemble the bowls, divide the cilantro-lime rice evenly among 4 serving bowls. Top each with a cooked salmon fillet.
  3. Arrange generous portions of black beans, corn, diced avocado, red onion, and cherry tomatoes around the salmon in each bowl.
  4. Drizzle each bowl generously with the creamy lime dressing. Garnish with additional fresh cilantro before serving.

Notes

For an extra kick, add a finely diced jalapeño to your toppings. If you don't have an air fryer, you can bake the salmon at 400°F (200°C) for 12-18 minutes, or pan-sear for 4-6 minutes per side. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days, though avocado is best fresh.