Baked Chili-Lime Salmon

Flavorful baked salmon fillets coated in a zesty chili-lime seasoning, served with bright cilantro-lime rice and a refreshing black bean and corn salad.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 6
• Cuisine: Latin
• Difficulty: Easy
• Cost: $5.82/serving

Dietary

• Gluten-Free
• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sugar
• High-Protein

Tags

• bake
• fresh
• healthy
• quick
• spicy

Ingredients

• 6 salmon fillets (6 ounce, skin on or off)
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 0.5 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoon lime juice
• 1.5 cup white rice (uncooked)
• 3 cup water
• 0.25 cup fresh cilantro (chopped)
• 1 can black beans (rinsed and drained)
• 1 cup frozen corn (thawed)
• 0.25 cup red onion (chopped)

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Pat dry 6 salmon fillets with paper towels. In a small bowl, combine 1 tablespoon of chili powder, 1 teaspoon of ground cumin, 1/2 teaspoon of garlic powder, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Drizzle salmon with 1 tablespoon of olive oil, then rub the seasoning mixture evenly over each fillet.
3. Place seasoned salmon on the prepared baking sheet. Bake for 12-15 minutes, or until the salmon is cooked through and flakes easily. Squeeze 2 tablespoons of lime juice over the cooked salmon before serving.
4. While the salmon bakes, prepare the cilantro-lime rice: Combine 1 1/2 cups of uncooked white rice and 3 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until water is absorbed and rice is tender. Stir in 1/4 cup of chopped fresh cilantro and season with a squeeze of fresh lime juice (from a separate lime if you want more).
5. Prepare the black bean and corn salad: In a medium bowl, combine 1 can of rinsed and drained black beans, 1 cup of thawed frozen corn, and 1/4 cup of chopped red onion. Dress with a light vinaigrette or simply a squeeze of lime juice and a pinch of salt (not included in ingredient list as they are assumed pantry staples and part of serving preparation).
6. Serve the baked chili-lime salmon immediately with cilantro-lime rice and black bean and corn salad on the side.

Notes

For best flavor, marinate the salmon in the chili-lime seasoning for 15-20 minutes before baking, if time allows. This dish is also great with a dollop of sour cream or a sprinkle of extra cilantro.

Nutrition (per serving)

• Calories: 480
• Protein: 42.1 g
• Carbohydrates: 44.5 g
• Fat: 17.5 g
• Fiber: 7.8 g
• Sodium: 790 mg
• Saturated Fat: 3.2 g
• Sugar: 4.1 g
• Cholesterol: 105 mg