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Chili Lime Salmon Bowl with vibrant vegetables and lime wedges

Chili Lime Salmon Bowl

A quick and tasty meal perfect for busy weeknights, combining salmon, rice, black beans, and fresh toppings with a chili lime twist.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Salmon
  • 2 pieces Salmon fillets Fresh salmon fillets.
  • 2 tablespoons chili powder
  • 1 tablespoon lime juice Freshly squeezed lime juice.
  • 1 teaspoon olive oil
  • to taste Salt and pepper
For the Bowl
  • 2 cups cooked rice Any variety of cooked rice.
  • 1 cup black beans, rinsed and drained Canned black beans work well.
  • 1 pieces avocado, sliced
  • 1 cup cherry tomatoes, halved
  • to taste Fresh cilantro for garnish

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a small bowl, combine the chili powder, lime juice, olive oil, salt, and pepper.
  3. Rub the chili lime mixture over the salmon fillets.
Cooking
  1. Place the salmon on a baking sheet lined with parchment paper and bake for about 12-15 minutes, or until cooked through.
Assembly
  1. Meanwhile, prepare the rice bowl by layering cooked rice, black beans, avocado slices, and cherry tomatoes in a bowl.
  2. Once the salmon is done, place it on top of the rice bowl.
  3. Garnish with fresh cilantro before serving.

Notes

Serve the Chili Lime Salmon Bowl warm. Store leftovers in an airtight container in the fridge for 2-3 days. Keep salmon separate from rice and vegetables for freshness. Add lime wedges on the side for extra flavor.