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Easy Blackened Salmon Bowls (With The Best Honey Mustard Vinaigrette!)

This recipe for blackened salmon bowls is hard to beat. Flavor packed blackened salmon, roasted veggies, fluffy white rice, and the best homemade honey mustard vinaigrette to top! These blackened salmon bowls are perfect for a busy weeknight dinner or meal to impress for entertaining. They are nutritious, delicious, and ready to go in no time at all!

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 4 bowls
Course: Main Course , Salad , Lunch , Dinner
Cuisine: American , International

Ingredients

for the blackened salmon
  • 1 lb salmon cut into bite sized cubes
  • 2 tbsp olive oil
  • 1 tbsp maple syrup or honey
  • 2 tsp smoked paprika
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • ½ tsp black pepper
for the bowls
  • 1 cup cooked white or brown rice cooked according to package instructions
  • 1 small red onion cut into rings
  • 1 large (or 2 small) zucchini cut into thin rounds
  • 1 cup (about 8) mini sweet peppers any color
  • olive oil to drizzle over veggies
  • salt and pepper to taste
  • 1 cup arugula
  • ½ cup cherry tomatoes halved
for the honey mustard vinaigrette
  • 2 tbsp whole grain mustard
  • 2 tbsp honey
  • 2 tbsp apple cider vinegar
  • ¼ cup olive oil
  • salt and pepper to taste

Instructions

    Cup of Yum
  1. Prepare and roast the veggies: Preheat your oven to 425 degrees F. Line a baking sheet with parchment paper. Arrange the zucchini, peppers, and onion on the baking sheet, making sure they are not overcrowded. Drizzle over olive oil and season with salt and pepper to taste. Roast in the preheated oven for about 15-20 minutes, or until tender and onions are slightly caramelized.
  2. Prepare the salmon: Cut it into bite sized pieces and place in a medium sized bowl. Add olive oil, maple syrup or honey, and seasonings to the bowl. Stir well, making sure that the salmon is covered in spices.
  3. Cook the salmon: Heat a non-stick skillet over medium-high heat. Once hot, add the seasoned salmon bites to the skillet. Sear the salmon bites for about 2-3 minutes on each side, or until they are blackened and cooked through. Remove skillet from heat and set aside to cool.
  4. Make honey mustard vinaigrette (you can also choose store-bought): In a small bowl, whisk together the mustard and honey. Slowly add in the apple cider vinegar, stirring constantly. Gradually drizzle in the olive oil, whisking until the mixture thickens and becomes smooth. Season with salt and pepper to taste.
  5. Arrange the bowls: Divide the blackened salmon bites, cooked rice, roasted veggies, arugula, and cherry tomatoes into 4 bowls. Drizzle over the honey mustard vinaigrette. Enjoy!