Name: Orange Cumin Salmon Corn Tortillas Bowl
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Ingredients: 4 150 g each salmon fillets; 2 tsp ground cumin; 2 tsp orange zest; 1 tbsp olive oil; to taste Salt and pepper; 8 corn tortillas; 2 diced ripe avocados; 200 g trimmed and blanched green beans; for garnish Fresh cilantro; for serving Lemon wedges; Sliced radishes (optional); Feta cheese crumbles (optional); Hot sauce (optional)

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Orange Cumin Salmon Corn Tortillas Bowl

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This vibrant Orange Cumin Salmon Corn Tortillas Bowl brings together the delightful flavors of seasoned salmon and fresh ingredients, creating a meal that's not only gluten-free but also bursting with color and crunch! The combination of corn tortillas, creamy avocado, and crisp green beans is refreshing, and each bite is finished off perfectly with a spritz of lemon. Feel free to adjust the toppings to your liking; perhaps add some spicy salsa or a dollop of Greek yogurt for extra flavor!

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Prep Time 15

Cook Time 20

Total Time 40

Servings: 4

Course: Gluten-Free

Cuisine: Global

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

4 150 g each salmon fillets
2 tsp ground cumin
2 tsp orange zest
1 tbsp olive oil
to taste Salt and pepper
8 corn tortillas
2 diced ripe avocados
200 g trimmed and blanched green beans
for garnish Fresh cilantro
for serving Lemon wedges
Sliced radishes optional
Feta cheese crumbles optional
Hot sauce optional

Equipment

20 cm (8 inch) square baking tray
Chef's knife
Heatproof mixing bowl
Flatbread pan (e.g., tawa or cast iron skillet)
Salad tongs

Method

Preheat your oven to 200°C (400°F).
In a mixing bowl, combine the olive oil, ground cumin, orange zest, salt, and pepper. Rub this mixture over the salmon fillets, ensuring they are well coated.
Place the salmon on a baking tray and roast in the oven for about 15–20 minutes, or until the salmon flakes easily with a fork.
While the salmon is cooking, heat a skillet over medium heat. Lightly toast the corn tortillas for about 30 seconds on each side until warm and slightly crispy.
Once the salmon is ready, remove it from the oven and allow it to rest for 5 minutes.
To assemble the bowl, place two tortillas in each bowl, add diced avocado, a portion of green beans, and a piece of salmon on top.
Garnish with chopped cilantro and serve with lemon wedges on the side. Enjoy your beautiful creation!

Nutrition

Calories: 450kcalCarbohydrates: 36gProtein: 34gFat: 22gSodium: 360mgPotassium: 720mgFiber: 10gSugar: 2gVitamin A: 850IUVitamin C: 20mgCalcium: 60mgIron: 1.5mg

Notes

If you’re not a fan of cumin, feel free to substitute with smoked paprika or coriander for a different flavor profile.
This dish is perfect for meal prep! Store individual components in the fridge for up to 3 days.
The salmon can also be grilled or pan-seared if you prefer those cooking methods. Get creative with your toppings; adding a few slices of radish or a sprinkle of feta can elevate this dish!

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Orange Cumin Salmon Corn Tortillas Bowl