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Overhead close up shot of two bowls of salmon with grilled plantains, black beans, grilled pineapple, lime, tomatoes, sliced avocado, and cilantro with lime wedges and herbs scattered around

Mojo Salmon Bowls

These healthy Cuban-inspired Mojo Salmon Bowls are filled with marinated baked salmon, black beans, grilled pineapple, grilled plantains, rice, greens, tomatoes, cilantro, and lime! They are packed with tons of healthy fats, vitamins, and fiber, and they are super quick to put together!

Course Main, Seafood
Cuisine Cuban
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4


For the mojo sauce

  • 1/2 cup orange juice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon pepper
  • 1-2 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1 teaspoon minced garlic
  • 1/4 cup olive oil

For the bowls

  • 8-10 ounces wild-caught salmon fillets
  • 2 teaspoons olive oil
  • 4-5 pineapple slices, sliced 1/2-inch thick
  • 1 ripe plantain, sliced
  • 1-1 1/2 cups white rice, cooked
  • 1 avocado, pitted and sliced
  • 1 tomato, sliced
  • 5 cups lightly steamed greens (I used spinach)
  • 15 ounces cooked black beans
  • 1 tablespoon fresh lime juice

For the toppings

  • lime wedges
  • 1 green onion, white portion only, thinly sliced
  • handful of fresh cilantro
  • crushed red pepper flakes
  • sliced jalapeño, optional
  • paprika, optional


  1. To make the mojo sauce, whisk together the orange juice, cumin, oregano, salt, pepper, lime juice, cilantro, garlic, and olive oil. Pour the mojo sauce over the salmon fillets, reserving 1/4 cup of the marinade. Marinate in the fridge for 10 minutes.

  2. Preheat the oven to 415℉. Preheat a grill or indoor grill top.

  3. For the bowls, bake the salmon on a baking sheet for 10-12 minutes.

  4. Add the oil to the pineapple and plantain, and grill over medium-high heat for 10 minutes, flipping halfway through. Add 2 to 3 tablespoons of the reserved marinade on top of the pineapple in the last few minutes of cooking.

  5. Place the rice in 1 large serving bowl or 3 to 4 separate bowls. Top with the salmon, grilled pineapple and plantains, avocado, tomato, steamed greens, and black beans. Add a squeeze of fresh lime. Season with salt and pepper. Top with green onion, cilantro, crushed red pepper flakes and jalapeño, if desired.

  6. Sprinkle the bowls with a pinch of paprika, if desired.