30-minute Salmon Green Chile Taco Bowls

Oh hayyyy, salmon (again).

Green Chili Salmon Taco Bowls \\

I’m all over the salmon.  I know.  Change it up.  I know.  But I love it and it reminds me of oceanside vacations with my family.  So here we are with, yet another, salmon recipe.  It happily joins:

Crispy Salmon Greek Salad

Strawberry Brown Rice Risotto with Slow Baked Salmon

Creamy Coconut Asparagus Risotto + Salmon (my favorite!)

3 Cheese Salmon Pasta

The Best Slow Baked Salmon

Green Chili Salmon Taco Bowls \\ 

But this salmon dish is unique for me because it doesn’t involve the love of my life, cheese.  It was a hard decision to make.  Actually, it wasn’t.  I just forgot the feta at the store.  boo.  But yay YOU if you don’t like feta.


I’m all about the food in bowls these days.  As is everyone who supports being basic.  Bowls used to be reserved for cereal and pasta.  But now bowls are for these fun grain + protein + veggie bowls, which is what we have here.

Green Chili Salmon Taco Bowls \\

grain = farro (aka fluffy brown rice)

protein = salmon

veggies = zucchini, tomatoes, green chile salsa

It’s simple.  It’s easy.  It’s dinner (or lunch!).

Green Chili Salmon Taco Bowls \\

Salmon Green Chile Taco Bowls

Yield: serves 2

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


1/2 cup farro
2, 6oz salmon filets
1 small zucchini, sliced into 1/2" rounds and cut in half
3 tablespoons olive oil, divided
1/2 cup green chile salsa
your favorite tortilla chips

tomato salsa
1/2 cup cherry tomatoes, sliced in half
1 tablespoon cilantro
1 lime, juice


First, get your farro going.  Prepare farro according to your package directions (mine took ~25 minutes of simmering to cook).

In a bowl, combine cherry tomatoes, cilantro and lime juice.  Cover and place in the fridge until rest of dish is ready.  

Add 1 1/2 tablespoons olive oil into two separate skillets.  Heat the skillets on different burners over medium-high heat.  Once hot, add the sliced zucchini to one and the salmon skin side up in the other.  Stir the zucchini frequently, until soft.  Cook all sides of the salmon for 2-3 minutes, until internal temp reaches 145ºF.  Divide farro, green chile salsa, tomato salsa, sauteed zucchini, salmon and tortilla chips among two bowls.  Serve!

I mean, it’s really just a wannabe taco salad.


  1. I can never get enough salmon! It’s a good thing I travel for work up to the pacific northwest and can eat all the fresh salmon I want up here :)

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