Description
A zesty, healthy weeknight meal featuring salmon marinated in chili powder and lime, served with fluffy cilantro-lime rice, sautéed bell peppers and onions, avocado, and fresh toppings. Vibrant, nourishing, and perfect for balanced eating.
Ingredients
1 pound salmon fillets
2 tablespoons chili powder
2 tablespoons lime juice
1 teaspoon fine sea salt
1/2 teaspoon black pepper
2 tablespoons olive oil
1 cup uncooked brown rice, rinsed
2 cloves garlic, minced
1/4 cup finely chopped cilantro
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 red onion, sliced
1 medium avocado, sliced
1/2 cup sweet corn kernels
1 lime, cut into wedges
1/4 teaspoon hot sauce (optional)
Instructions
Preheat oven to 400°F (200°C)
In a bowl, mix chili powder, lime juice, salt, pepper, and 1 tablespoon olive oil
Marinate salmon fillets for 15 minutes
While salmon marinates, cook rice in 2 cups water
Cook garlic in 1 tablespoon olive oil until fragrant
Add bell peppers and red onion to pan, sauté 5-7 minutes
Fluff cooked rice with remaining 1 tablespoon olive oil and mix in cilantro
Transfer rice to bowls and top with grilled salmon, sautéed veggies, avocado, corn, and lime wedges
Garnish with hot sauce if desired
Notes
Use skin-on salmon for extra flavor and moisture
Substitute white jasmine rice for a quicker paleo option
Marinate salmon up to 4 hours in the fridge
Store leftovers in an airtight container for 2-3 days
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 2g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 4g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 90mg