Description
A vibrant and flavorful bowl featuring baked chili lime salmon, quinoa, and fresh veggies.
Ingredients
Scale
- 4 fillets Salmon
- 1 tablespoon Chili powder
- 2 tablespoons Lime juice
- 1 tablespoon Olive oil
- 1 cup Jasmine rice
- 2 cups Vegetable broth
- 1 medium Avocado
- 1 cup Corn kernels
- 1 cup Black beans
- 1 bunch Fresh cilantro
- 2 wedges Lime
Instructions
- In a small bowl, whisk together lime juice, chili powder, olive oil, and minced garlic to prepare the marinade.
- Place your salmon fillets in a shallow dish and pour the marinade over them. Let them soak for at least 30 minutes in the fridge.
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper and place the marinated salmon on it. Bake for 12-15 minutes until it flakes easily with a fork.
- While the salmon bakes, rinse 1 cup of quinoa under cold water. Cook it in a pot with 2 cups of water or broth for about 15 minutes until fluffy.
- Slice your favorite veggies—like bell peppers, avocado, and cilantro—and arrange them beautifully in your serving bowls.
- Start with a base of quinoa, then top with flaked chili lime salmon and fresh veggies. Drizzle any leftover marinade as a flavorful dressing.
Notes
- For best results, use fresh, high-quality salmon.
- Frozen corn works great in this recipe.
- Feel free to customize the veggies as per your preference.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 2g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 60mg