Chipotle Lime Salmon Skillet

Flaky salmon fillets baked with a smoky chipotle-lime glaze, served with a bright cilantro-lime rice and quick-sautéed zucchini.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 5
• Cuisine: Latin
• Difficulty: Easy

Dietary

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

Tags

• stir-fry
• bake
• quick
• healthy
• spicy
• tangy
• smoky

Ingredients

• 1 tablespoon olive oil
• 1.25 pound salmon fillets
• 1 teaspoon ground chipotle powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper (freshly ground)
• 2 tablespoon lime juice (divided)
• 1 tablespoon honey
• 2 zucchinis (medium, thinly sliced)
• 2 tablespoon fresh cilantro (chopped)
• 2.5 cup white rice (cooked)

Instructions

1. Preheat oven to 400°F (200°C). Lightly grease an oven-safe skillet or small baking dish with 1 teaspoon of olive oil.
2. Pat salmon fillets dry. In a small bowl, combine chipotle powder, salt, and black pepper. Rub the seasoning mixture evenly over the salmon fillets.
3. Place salmon in the prepared skillet/dish. In a separate small bowl, whisk together 1 tablespoon lime juice and honey. Drizzle over the salmon.
4. Bake for 12-15 minutes, or until the salmon is flaky and cooked through. While salmon bakes, prepare the sides.
5. Heat remaining 2 teaspoons olive oil in a separate pan over medium heat. Add thinly sliced zucchini and sauté for 5-7 minutes until tender-crisp.
6. In a bowl, combine the cooked white rice with remaining 1 tablespoon lime juice and chopped fresh cilantro, stirring well.
7. Serve the Chipotle Lime Salmon with cilantro-lime rice and sautéed zucchini.

Notes

Leftover salmon and rice can be enjoyed cold in salads the next day.

Nutrition (per serving)

• Calories: 460
• Protein: 36.5 g
• Carbohydrates: 38.2 g
• Fat: 19.5 g
• Fiber: 4.1 g
• Sodium: 590 mg
• Saturated Fat: 3.8 g
• Sugar: 5.8 g
• Cholesterol: 105 mg