Description
This Chili Lime Salmon Bowl is a healthy, vibrant, and quick weeknight meal featuring marinated baked salmon with a zesty chili lime sauce. Served over cilantro lime rice and accompanied by sautéed veggies, creamy avocado, and spicy tahini dressing, it’s packed with flavor and texture. Perfect for busy nights or meal prep!
Ingredients
For the 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
For the 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
For the Sriracha Mayo:
2 tablespoons mayo
¼ cup Greek yogurt
1 tablespoon sriracha
Instructions
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Marinate the Salmon: Combine lime juice, lime zest, olive oil, honey, garlic, chili powder, red pepper flakes, cilantro, and salt in a bowl. Place salmon fillets on a baking sheet and pour marinade over. Let it marinate while the oven preheats.
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Preheat Oven: Preheat the oven to 375°F.
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Bake the Salmon: Bake the salmon for 12-15 minutes (adjust based on thickness). Broil for the last 2-3 minutes if desired for a crispy top.
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Sauté the Veggies: In a skillet, heat olive oil over medium heat. Add bell peppers and onions. Sauté for 5-10 minutes, until softened and lightly browned.
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Assemble the Bowls: In each bowl, add cilantro lime rice, sautéed veggies, salmon, corn, and avocado. Drizzle with sriracha mayo.
Notes
Paleo/Low Carb: Use cauliflower rice instead of cilantro lime rice for a lighter, paleo-friendly option.
Air Fryer Option: For air-fried salmon, cook at 380°F for 8-10 minutes if cubed, or 10-14 minutes if using fillets.
Vegetarian: Swap salmon for roasted tofu to make it plant-based.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Fusion, American
