Overhead close up shot of a bowl of salad with rice, a salmon filet, and another bowl in the top left as well as a ramekin of caesar dressing in the top right of the frame

Salmon Caesar Salad Rice Bowls

These Salmon Caesar Rice Bowls are half Caesar salad, half rice bowl! They're made with a base of kale and romaine, and they're topped with a super light Caesar vinaigrette. The rice and smoky spice rubbed salmon make it a complete meal!

Course Main Course, Salad, Seafood
Cuisine Gluten Free
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 527 kcal
Author Molly | Spices in My DNA


For the bowls

  • 1 cup white jasmine rice
  • 1 3/4 cups water
  • 1 bunch kale, de-stemmed and chopped
  • 1 head romaine, chopped
  • 1 pound salmon filet
  • 1 1/2 teaspoons paprika
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 2 tablespoons chopped Italian flat leaf parsley

For the dressing

  • 2 cloves garlic, chopped
  • 3 tablespoons plain Greek yogurt
  • 1 teaspoon prepared horseradish
  • 2 teaspoons Worcestershire sauce
  • 2 tablespoons freshly grated Parmesan cheese, plus extra for serving
  • juice of 2 lemons
  • 1/3 cup olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. Bring water a boil in a medium saucepan. Season with a healthy pinch of salt. Once boiling, add the rice, stir and cover. Reduce heat to medium-low and let cook for 20 minutes. Turn off the heat and let sit for 10 minutes before removing the lid.

  2. Make the dressing. Combine the garlic, Greek yogurt, horseradish, Worcestershire, Parmesan cheese, lemon juice, olive oil, salt, and pepper in a food processor. Blend until smooth. 

  3. Add kale to a large bowl and drizzle with 1/3 of the dressing. Massage the leaves between your fingers to soften the kale and infuse the flavor in the leaves. Add the romaine and toss to combine.

  4. In a small bowl, combine the paprika, smoked paprika, chili powder, garlic powder, salt, and pepper. Rub salmon filet on all sides with the spice mixture, pressing to adhere. Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the salmon and sear 4-5 minutes per side, depending on how thick your filet is, until cooked through. 

  5. To serve, place kale and romaine in bowls, top with a scoop of rice, the salmon, a drizzle of caesar dressing, and a sprinkle of parmesan cheese and chopped parsley. Serve!

Recipe Notes

*Nutrition is calculated with half of the rice and all of the dressing (you will likely have leftovers, as it makes a lot of rice.)

Nutrition Facts
Salmon Caesar Salad Rice Bowls
Amount Per Serving (1 of 4 servings)
Calories 527 Calories from Fat 306
% Daily Value*
Total Fat 34g 52%
Sodium 167mg 7%
Total Carbohydrates 26g 9%
Sugars 2g
Protein 28g 56%
* Percent Daily Values are based on a 2000 calorie diet.