Chili Lime Salmon Bowls
A vibrant dish featuring tender salmon and zesty, fresh flavors.
Ingredients
For the salmon marinade
- 4 pieces salmon fillets (about 6 oz each)
- ¼ cup fresh lime juice (about 2-3 limes)
- 2 Tbsp olive oil
- 2 tsp chili powder
- 1 tsp garlic powder
- Salt and pepper, to taste
For the bowls
- 2 cups cooked rice (white or brown)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 piece bell pepper, diced (any color)
- ¼ cup fresh cilantro, chopped
- Optional: avocado slices for topping
- Optional: lime wedges for serving
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- In a mixing bowl, combine lime juice, olive oil, chili powder, garlic powder, salt, and pepper. Whisk until well blended.
- Place the salmon fillets on the prepared baking sheet, skin-side down. Pour the marinade over the salmon, ensuring each piece is nicely coated. Allow to marinate for about 10 minutes.
Cooking
- Bake the salmon in the preheated oven for 12-15 minutes until it flakes easily with a fork.
- While the salmon is baking, prepare the salad ingredients. Combine cherry tomatoes, cucumber, bell pepper, and chopped cilantro in a large bowl. Toss gently and season with a pinch of salt.
Assembly
- Divide the cooked rice among four serving dishes. Top each with a salmon fillet and spoon over the fresh vegetable salad.
- Add avocado slices if desired and serve with lime wedges on the side.
Notes
Allow the salmon to come to room temperature before baking for even cooking. Adjust chili powder to your spice preference. Consider adding crushed tortilla chips or nuts on top for added texture. Use leftover marinade, if any, for extra flavor.