Chili Lime Salmon Bowls
These vibrant Chili Lime Salmon Bowls are packed with flavor and nutrition, featuring marinated salmon served over a bed of rice with fresh toppings.
Ingredients
Marinade
- 4 fillets salmon (about 5–6 oz each), skin on or off
- 2 tablespoons olive oil
- 2 limes zest and juice
- 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
Bowls
- 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
- 1/3 cup plain greek yogurt or dairy-free alternative
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- salt to taste
Instructions
- Whisk together olive oil, lime zest, lime juice, honey, chili powder, smoked paprika, garlic powder, salt, and pepper.
- Marinate salmon in the mixture for 10–15 minutes.
- Cook salmon in a skillet over medium-high heat for 4–5 minutes per side until cooked through.
- Divide rice into bowls and top with salmon, avocado, cabbage, corn, tomatoes, cilantro, and green onions.
- Mix yogurt, lime juice, chili powder, and salt for a sauce, if desired.
- Garnish with lime wedges and cilantro, then serve warm or chilled.
Notes
These bowls are great freshly made but are just as good prepped ahead for lunch the next day.