Chili Lime Salmon Bowls
by: claire cary
These baked chili lime salmon bowls are a quick & easy weeknight dinner recipe. They're naturally gluten free and can be made paleo. This baked salmon is full of flavor and ready in just 30 minutes!
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Ingredients
Salmon
- 4, 6 ounce salmon fillets
- 3 tbsp lime juice
- 1 tsp lime zest
- 1 tbsp olive oil
- 2 tsp honey
- 2 cloves garlic finely minced
- 1 tsp chili powder
- 1/4-1/2 tsp red pepper flakes
- 1 tbsp fresh chopped cilantro
- ½ tsp salt
Bowls
- 1 batch cilantro lime rice
- 2 red bell peppers
- ½ large red onion
- 1 avocado
- 1 batch spicy tahini dressing
- 1 tbsp olive oil
Instructions
- Whisk together all of the ingredients for the salmon in a small bowl.
- Add the salmon fillets to a baking sheet lined with aluminum foil and pour the marinade on top. use a brush to ensure it is even on all pieces.
- Preheat the oven to 375 degrees Fahrenheit and let the salmon marinate while the oven heats up.
- Once it's ready, bake for 12-15 minutes, depending on preference. Once it's almost done, turn the oven to broil and broil for about 2-3 minutes to let the tops crisp up. This is optional, but it gives the salmon a crispy top which I love!
- While the salmon is baking, add the sliced peppers and onion to a skillet with the oil. Saute for about 5-10 minutes or until they start to brown slightly.
- When the salmon is done, slice a knife under each piece to remove the skin, it should slide right off.
- Assemble the bowls with a base of cilantro lime rice, then add on top the sauteed veggies, salmon, avocado and drizzle with tahini dressing.
Notes
If your salmon was previously frozen, just let it defrost in the fridge overnight or throughout the day.
As written, the salmon is moderately spicy (using 1/2 tsp red pepper flakes). Adjust the red pepper flakes (more or less) to your preference!
Serving: 1bowl / Calories: 412kcal / Carbohydrates: 30g / Protein: 23g / Fat: 15g / Saturated Fat: 2g / Fiber: 5g / Sugar: 6g
