Pan-Seared Salmon with Cilantro-Lime Rice Bowl

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

A vibrant, healthy bowl featuring pan-seared salmon atop fragrant cilantro-lime rice with fresh vegetables and a zesty dressing. This general-inspired seafood (gluten free, high protein) ready in about 30 minutes pairs fillets (6 oz each) salmon fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 fillets (6 oz each) salmon fillets
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup long grain white rice
• 2 cups water
• 1/2 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tsp lime zest
• 1 cup halved cherry tomatoes
• 1/2 sliced into half-moons cucumber
• 1/4 cup thinly sliced red onion
• 1 sliced avocado
• 1/4 cup Greek yogurt
• 1 tsp honey
• 1/4 tsp garlic powder

Instructions

1. Step 1: Rinse 1 cup long grain white rice under cold water until water runs clear. Combine rice and 2 cups water in a medium saucepan, bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes until water is absorbed and rice is tender. Remove from heat and let stand covered for 5 minutes.
2. Step 2: Fluff the cooked rice with a fork and stir in 1/2 cup chopped fresh cilantro, 2 tbsp lime juice, and 1 tsp lime zest until evenly combined and aromatic.
3. Step 3: While the rice cooks, pat dry 2 salmon fillets (6 oz each), then season both sides with 1 tsp salt and 1/2 tsp black pepper.
4. Step 4: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add salmon fillets skin-side down and cook for 4-5 minutes without moving, until the skin is crisp and edges turn opaque.
5. Step 5: Carefully flip the salmon and cook for an additional 3-4 minutes until the salmon is cooked through and flakes easily with a fork.
6. Step 6: In a small bowl, mix 1/4 cup Greek yogurt, 1 tsp honey, and 1/4 tsp garlic powder until smooth to make a tangy sauce.
7. Step 7: Assemble bowls by placing a bed of cilantro-lime rice, topping with pan-seared salmon, then arranging 1 cup halved cherry tomatoes, 1/2 sliced cucumber, 1/4 cup thinly sliced red onion, and 1 sliced avocado around the fish. Drizzle yogurt sauce over the top and serve immediately.