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Chili Lime Salmon Bowl

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This Chili Lime Salmon Bowl is a quick, flavorful, and nutritious 30-minute meal featuring tender salmon in a smoky chili-lime marinade, served over fluffy rice with fresh vegetables, creamy avocado, and bright garnishes. Perfect for weeknight dinners or meal prep, it’s gluten-free and endlessly customizable.

Ingredients

  • For the Salmon:
    • 4 salmon fillets (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
    • ½ teaspoon smoked paprika
    • ½ teaspoon garlic powder
    • Salt and black pepper, to taste
  • For the 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)
    • ½ cup cherry tomatoes, halved
    • ¼ cup chopped cilantro
    • ¼ cup green onions, thinly sliced

Instructions

  1. In a small bowl, whisk together olive oil, lime zest, lime juice, honey, chili powder, smoked paprika, garlic powder, salt, and pepper.
  2. Place salmon fillets in a shallow dish or resealable bag. Pour marinade over salmon and let sit for 10 minutes.
  3. While marinating, prepare rice, avocado, cabbage, corn, tomatoes, cilantro, and green onions.
  4. Heat a large skillet over medium-high heat. Sear salmon 3–4 minutes per side until cooked through and slightly caramelized.
  5. Divide rice among four bowls. Top with salmon, avocado, cabbage, corn, tomatoes, cilantro, and green onions.
  6. Finish with a squeeze of lime before serving.

Notes

  • Variations: Swap rice for quinoa or cauliflower rice. Change veggies seasonally (zucchini, roasted sweet potatoes, bell peppers). Add cayenne for extra heat or a lime-yogurt drizzle for creaminess.
  • Storage: Store in an airtight container in the fridge up to 3 days. Keep avocado separate until serving to avoid browning. Salmon can be enjoyed warm or cold.

Find it online: https://cookedbymaya.com/chili-lime-salmon-bowl/