Quick & Easy Chili Lime Salmon Bowls
These vibrant, zesty chili lime salmon bowls are the perfect fast and flavorful weeknight dinner. Packed with perfectly cooked salmon, fresh veggies, and a punchy lime-chili marinade, they offer a healthy and satisfying meal in under 45 minutes.
- Prep Time: 10
- Cook Time: 35
- Total Time: 45
- Yield: 2 servings
- Category: Dinner
- Method: Baking
- Cuisine: Fusion (Asian/Latin-Inspired)
- Diet: Gluten-Free
Ingredients
1 (14-16 oz) salmon fillet, skin-on or skinless
1 tablespoon olive oil
1 tablespoon lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon red pepper flakes
Salt and pepper to taste
1 cup long-grain rice, cooked according to package instructions
1 cup frozen mixed vegetables (peas, corn, carrots), thawed
1 ripe avocado, sliced
¼ cup cilantro, chopped
¼ cup radishes, thinly sliced
2 limes, cut into wedges
4 tablespoons mayonnaise
1 teaspoon sriracha (adjust to taste)
Optional: sliced green onions, sesame seeds for garnish
Instructions
Preheat the oven to 400°F (200°C).
Line a baking sheet with parchment paper. Place the salmon fillet on the sheet.
In a small bowl, whisk together lime juice, chili powder, cumin, garlic powder, red pepper flakes, and a pinch of salt and pepper. Pour the marinade over the salmon, ensuring it’s evenly coated.
Brush the top with olive oil and bake for 12–15 minutes, or until the salmon is flaky and cooked through.
Meanwhile, cook the rice according to package instructions and gently stir in thawed mixed vegetables.
In a small bowl, mix mayonnaise with sriracha to create spicy mayo.
Assemble bowls by placing the rice and vegetables at the bottom, then the salmon on top. Add avocado slices, cilantro, radishes, and a drizzle of sriracha mayo.
Serve with lime wedges for garnish.
Notes
Use pre-cooked rice or a rice cooker for faster prep.
Adjust the amount of chili powder and red pepper flakes to match your heat preference.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Find it online: https://cookingwithramsay.com/chili-lime-salmon-bowls/