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 under 45 minutes!
Ingredients
Salmon
- 1 pound salmon fillets
- 3 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 1 ½ tablespoons olive oil or melted butter
- 1 tablespoon honey
- 2 cloves garlic finely minced
- 1 teaspoon chili powder
- ½ teaspoon red pepper flakes
- 1 tablespoon fresh chopped cilantro
- ½ teaspoon salt
Bowls
- 1 tablespoon olive oil
- 2 red bell peppers sliced into strips
- ½ large red onion sliced into strips
- 1 batch cilantro lime rice
- 1 cup corn
- 1 avocado
Sriracha Mayo
- 2 tablespoons mayo
- ¼ cup greek yogurt
- 1-2 tablespoon sriracha or to taste
- 2 teaspoons honey
- pinch of salt
- 1-2 tablespoons water as needed to thin
Instructions
- Whisk together all of the ingredients for the salmon marinade in a small bowl.
- You can either leave the salmon with the skin on and cut into fillets, or remove the skin and cut into cubes.
- Either way, add the salmon to a bowl or baking dish and coat with the marinade.
- Preheat the oven to 375 degrees Fahrenheit and let the salmon marinate while the oven heats up, about 15 minutes. You can definitely let it marinate longer, but at least 15 minutes is good!
- Add to a baking sheet lined with parchment paper and drizzle with any remaining marinade.
- Bake for 10-15 minutes (less time if you did cubes), 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, slide a knife under each piece to remove the skin, it should slide right off. If you cut into cubes, it's all set!
- Whisk together all ingredients for the dressing. Taste and adjust as desired and add enough water to reach your desired consistency.
- Assemble the bowls with a base of cilantro lime rice, then add on top the sauteed veggies, salmon, corn, avocado and drizzle with the dressing. For a different flavor profile, you can use my cilantro lime crema as well.
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
