Chili Lime Salmon Bowls with Mango Salsa
Ingredients
Scale
Salmon:
2 wild-caught salmon filets (5 oz each)
1 Tbsp avocado oil
1 small lime, zested
1/2 small lime, juiced
1/2 tsp chili powder
1/4 tsp granulated garlic
1/4 tsp ground paprika
1/4 tsp ground cumin
1/4 tsp salt
Couple pinches of black pepper
Mango Salsa:
1/2 large mango, cubed (skin and pit removed)
1/2 small red bell pepper, chopped (core removed)
2 Tbsp onion, diced
3 Tbsp chopped cilantro
1/2 lime, zested and juiced
Pinch of salt
Optional for spice: 1/2 small jalapeño, finely diced
For serving:
Cooked quinoa – cook in chicken or vegetable broth/stock instead of water!
Sliced avocado
Fresh cilantro
Lime zest and juice
Cilantro lime dressing (primal kitchen has a good one!)
Instructions
- Cook the quinoa in broth according to package instructions. I always recommend broth instead of water because it’s so much more flavorful.
- Drizzle the avocado oil and lime juice over the salmon and add the lime zest, chili powder, granulated garlic, ground paprika, ground cumin, salt, and black pepper.
- Place a piece of parchment paper onto a baking sheet. Transfer the salmon to the parchment paper and let it sit while the oven preheats.
- Preheat the oven to 375ºF. Once preheated, bake the salmon for 12-15 minutes until it flakes with a fork. Broil for 2 minutes at the end if desired to crisp the top a little.
- Prep the mango salsa: toss all prepped ingredients in a bowl until combined.
- To serve: Put a bed of quinoa into the bottom of a shallow bowl. Add the baked salmon, the mango salsa, fresh avocado, cilantro, and drizzle with lime juice. Grate some lime zest on top as well if desired. Enjoy!
