Tangy chile limón seasoning punches up flakes of tender salmon for these burrito bowls that are packed with protein and veggies.
Note: The salmon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it the same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Chile limón seaasoning
Cooked white rice
What You'll Need
Salt & freshly ground pepper
Hot sauce (optional)
Preheat the oven to 450°F. Line a sheet pan with parchment or foil. Remove the salmon from the packaging and pat dry with paper towels. Arrange on the prepared pan, drizzle with 1 tablespoon olive oil, and sprinkle with the chile limón seasoning. Transfer the pan to the oven and roast until the salmon flakes when pierced with a fork but is still pink at the center, 10 minutes.
In a bowl, toss the cabbage with the juice of ½ lime, and 1 tablespoon olive oil. Season with salt and pepper. Cut the remaining lime half into wedges for serving. Peel, pit, and slice the avocado. Reheat the rice in the microwave until steamed through and warm, 1 to 2 minutes, or according to package instructions. Transfer the pinto beans to a small saucepan over medium heat, stirring occasionally, until warmed through, about 3 minutes.
Heap the rice into bowls, and top with the beans, cabbage, flakes of salmon, and avocado. Shake a few dashes of hot sauce over everything, if you want some heat, and serve warm, with the lime wedges for squeezing.