California Caprese Bowl with Roasted Salmon: How to Make this Stunning Bowl

Say what you will about the cheese and seafood combo debate, but my California caprese bowl with roasted salmon is so good, that it will rewrite the rules if not completely change your mind. I love caprese salad and what could be better than adding some more protein with the perfectly roasted salmon and some fresh avocado.

Sure, caprese is a great salad on it’s own, so why change it? I mean, yes, it is amazing and when I went to Italy I think I ate caprese for at least a part of every meal. And anytime it’s on the menu, I want to order it, but then I end up ordering too much because I get this huge salad and then a main course. So, I was thinking, what if I combined the tomato, mozzarella, and basil with another classic pairing, salmon and avocado? And I am so glad I did!

With my California caprese bowl with roasted salmon, you get the best of both worlds with the delicious salad component, some creamy rice for those necessary carbs, and succulent roasted salmon. What could be better? Oh I know! What if I roasted the tomatoes too and melted that mozzarella cheese right on top. Throw in some peppery arugula and drizzle some balsamic glaze over the top and BOOM! you got yourself on delicious dinner.

Serves 2, but you know the drill. Double it, heck, triple it. It will still be good, even as leftovers!

Suggested Wine Pairing:

Pinot Grigio is great with both caprese salad and roasted salmon. It also just goes great with life in general.

Ingredients:

12 ounces of salmon, cut into fillets

1 cup of rice, arborio if you have it

2 tomatoes, halved

1 avocado, filleted

1/2 cup mozzarella

1 cup arugula

1/4 cup of fresh basil, torn

1/4 cup balsamic glaze

Optional: Thinly sliced red onions for garnish

Instructions:

1. Start making the rice in either a rice cooker or on the stove top. If you are using arborio rice, make it like you would normal rice. I added some roasted garlic to mine and used chicken stock instead of water.
2. Preheat your oven to 400F.
3. Take your halved tomatoes and top them with salt, pepper, and a drizzle of olive oil. Top with mozzarella cheese and place them in a preheated oven and cook for about 25 minutes.
4. Dry your salmon fillets and top them with salt, pepper, and a generous squeeze of lemon. PRO TIP: if you have skin on salmon fillets, place your tomatoes on a large baking sheet with extra olive oil. After about 12 minutes, remove them from the oven and place the salmon skin side down on the other half of the oiled baking sheet. Allow to cook for another 12 minutes or until salmon is finished. The skin should be a little crispier using this method.
5. Once the rice, tomatoes, and salmon are done, assemble your bowl by starting with the rice. I added a little extra shredded mozzarella over the top of the rice then added a layer of arugula. I then add the avocado and tomatoes to one side and the salmon on the other. Garnish with torn basil, red onions (if using), and top with a generous portion of balsamic glaze.

If you enjoyed this salmon bowl recipe, check out my nearly no cook meal, Philadelphia Bowls. Or, if you click here to try my caprese chicken!