Name: Chili lime salmon bowls transform mealtime into a delight!
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 4 salmon fillets (about 5–6 oz each), skin on or off; 2 tablespoons olive oil; Zest and juice of 2 limes; 1 tablespoon honey or agave syrup; 2 teaspoons chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon garlic powder; Salt and black pepper, to taste; 2 cups cooked brown rice or white rice; 1 large avocado, sliced; 1 cup shredded purple cabbage; 1 cup corn (fresh, canned, or thawed from frozen); 1/2 cup cherry tomatoes, halved; 1/4 cup chopped cilantro; 1/4 cup green onions, thinly sliced; Lime wedges, for serving; Optional Chili Lime Sauce: 1/3 cup plain Greek yogurt or dairy-free alternative, 1 tablespoon lime juice, 1 teaspoon chili powder, Salt to taste

Description

Chili lime salmon bowls transform mealtime into a delight with vibrant flavors and fresh ingredients.

Ingredients

Scale

4 salmon fillets (about 5–6 oz each), skin on or off
2 tablespoons olive oil
Zest and juice of 2 limes
1 tablespoon honey or agave syrup
2 teaspoons chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and black pepper, to taste
2 cups cooked brown rice or white rice
1 large avocado, sliced
1 cup shredded purple cabbage
1 cup corn (fresh, canned, or thawed from frozen)
1/2 cup cherry tomatoes, halved
1/4 cup chopped cilantro
1/4 cup green onions, thinly sliced
Lime wedges, for serving
Optional Chili Lime Sauce: 1/3 cup plain Greek yogurt or dairy-free alternative, 1 tablespoon lime juice, 1 teaspoon chili powder, Salt to taste

Instructions

Make the Marinade: In a small bowl, whisk together the olive oil, lime zest, lime juice, honey (or agave), chili powder, smoked paprika, garlic powder, salt, and pepper.
Marinate the Salmon: Place the salmon fillets in a shallow dish or zip-top bag. Pour the marinade over the salmon and let it sit for at least 10–15 minutes.
Cook the Salmon: Heat a large non-stick skillet over medium-high heat, add oil, and cook the salmon fillets skin-side down for 4–5 minutes, then flip and cook for another 2–3 minutes.
Build the Bowls: Divide the cooked rice between four bowls and top each with a salmon fillet and the remaining toppings.
Make the Sauce (Optional): In a small bowl, stir together the yogurt, lime juice, chili powder, and salt.
Serve and Enjoy: Garnish each bowl with lime wedges and cilantro, serve warm or chilled.

Notes

These bowls can be prepped ahead for lunch the next day.
Feel free to customize toppings based on your preferences.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Pan-frying
Cuisine: Mexican

Nutrition

Serving Size: 1 bowl
Calories: 550
Sugar: 5g
Sodium: 300mg
Fat: 25g
Saturated Fat: 4g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 8g
Protein: 30g
Cholesterol: 70mg

Keywords: chili lime salmon bowls, salmon recipe, healthy bowls, meal prep