Recipe by: Barbara Martinez and Lene Whitfield
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
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March 23, 2026
This bowl brings together several simple components into one vibrant meal. Fragrant coconut lime rice forms the base, topped with crispy caramelized sweet potatoes and pineapple, roasted, blackened salmon, creamy avocado, and a drizzle of bright cilantro lime oil. The balance of warm spices, fresh herbs, and citrus makes every bite feel satisfying but still light.
Preheat oven to 425°F.
Combine all spices in a small bowl. Stir until evenly blended.
Line a baking sheet with parchment paper.
Pat the salmon dry and place it skin-side down on the baking sheet.
Drizzle with olive oil and rub evenly over the surface.
Sprinkle the blackened seasoning generously over the salmon.
Roast for 10–12 minutes, depending on thickness, until the salmon flakes easily with a fork.
Add cilantro, olive oil, lime juice, honey if using and salt to a blender.
If using garlic, add just half of a small clove so it doesn’t overpower the cilantro oil.
Blend until smooth and vibrant green.
Taste and adjust salt or lime if needed.
Divide the warm coconut lime rice among four bowls.
Top with roasted sweet potatoes and pineapple.
Add pieces of the roasted blackened salmon.
Arrange avocado slices on top.
Drizzle generously with cilantro lime oil.
Finish with micro green sprouts.
Serve immediately.
If preparing the coconut lime rice and roasted sweet potatoes and pineapple at the same time, allow additional time for those components.
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