BAKED CHILI LIME SALMON BOWLS

These baked chili lime salmon bowls are a flavorful and effortless weeknight dinner option. Naturally gluten-free and easily adaptable for a paleo diet, this dish comes together in just 30 minutes!

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 (adjust to taste)
• 1 tablespoon fresh cilantro, chopped
• 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, sliced

For the Sriracha Mayo

• 2 tablespoons mayo
• ¼ cup Greek yogurt
• 1-2 tablespoons sriracha (adjust to taste)
• 2 teaspoons honey
• Pinch of salt
• 1-2 tablespoons water (as needed to thin)

INSTRUCTIONS

• Prepare the Marinade – In a small bowl, whisk together the lime juice, lime zest, olive oil (or butter), honey, garlic, chili powder, red pepper flakes, cilantro, and salt.
• Marinate the Salmon – Cut the salmon into fillets (with or without skin) or cubes. Place in a bowl or baking dish and coat with the marinade. Let sit for at least 15 minutes while the oven preheats.
• Bake the Salmon – Preheat the oven to 375°F (190°C). Transfer the marinated salmon to a parchment-lined baking sheet and drizzle with any remaining marinade. Bake for 10-15 minutes, depending on thickness (less if using cubes). For a crispy top, broil for an additional 2-3 minutes.
• Sauté the Vegetables – While the salmon is baking, heat olive oil in a skillet over medium heat. Add the sliced bell peppers and onion, cooking for 5-10 minutes until slightly caramelized.
• Make the Sriracha Mayo – In a bowl, whisk together mayo, Greek yogurt, sriracha, honey, and salt. Add water as needed until you reach the desired consistency. Taste and adjust seasoning if necessary.
• Assemble the Bowls – Start with a base of cilantro lime rice. Layer on the sautéed veggies, baked salmon, corn, and sliced avocado. Drizzle with sriracha mayo or swap for cilantro lime crema for a different twist.

NOTES

• If using previously frozen salmon, thaw in the fridge overnight before cooking.
• The spice level is moderate with ½ teaspoon red pepper flakes. Adjust according to your preference.

Nutrition (Per Bowl):

• Calories: 412 kcal
• Carbohydrates: 30g
• Protein: 23g
• Fat: 15g
• Saturated Fat: 2g
• Fiber: 5g
• Sugar: 6g