Classic Chili Lime Salmon Bowls
These Classic Chili Lime Salmon Bowls feature perfectly cooked salmon infused with a zesty chili-lime marinade, served over a bed of grains and topped with fresh, vibrant vegetables. A quick and healthy meal perfect for any weeknight!
Equipment
- Small Bowl
- Shallow Dish or Zip-top Bag
- Large Non-stick Skillet (or Baking Sheet with Parchment Paper)
- Four Bowls
Ingredients
Chili Lime Salmon
- 4 (6 oz) salmon fillets skin on or off
- 2 tbsp olive oil
- 1 tbsp chili powder (or ancho chili powder for a smoky depth)
- 1 tsp ground cumin
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional, for extra heat)
- 1 large Juice of lime (about 2 tbsp)
- ½ Zest of lime
- Salt and freshly ground black pepper to taste
For the Bowls
- 2 cups cooked grain (quinoa, brown rice, or cauliflower rice for low-carb)
- 1 avocado diced
- 1 cup cherry tomatoes halved
- ½ red onion thinly sliced or pickled
- 1 cup corn (fresh, frozen, or grilled)
- ½ cup chopped fresh cilantro
- Optional toppings a dollop of Greek yogurt or a drizzle of sriracha mayo
Instructions
Prepare and Marinate Salmon
- Whisk together olive oil, chili powder, cumin, garlic powder, cayenne pepper, lime juice, lime zest, salt, and pepper in a small bowl.
- Place salmon in a dish, pour marinade over to coat, and let marinate for 15-30 minutes while preparing other ingredients.
Cook the Salmon
- Pan-sear: Heat a non-stick skillet over medium-high heat, add salmon skin-side down, and cook 4-6 minutes per side until flaky.
- Bake: Preheat oven to 400°F (200°C), place salmon on a parchment-lined baking sheet, and bake for 12-18 minutes until cooked through.
Assemble and Serve
- Divide cooked grain among four bowls and top each with a salmon fillet.
- Arrange diced avocado, halved cherry tomatoes, sliced red onion, and corn around the salmon.
- Garnish with fresh cilantro and optional toppings like Greek yogurt or sriracha mayo, then serve immediately.
Notes
For an extra kick, add a pinch more cayenne pepper to the marinade. If you don't have fresh lime, bottled lime juice can be used, though fresh is always best. You can prepare your grains and chop vegetables ahead of time for quicker assembly.