Chili Lime Salmon
Packed with Chili Lime flavor, this main course is ready in about 25 minutes total and uses ingredients you’re likely to already have on hand. You’ll just need to grab a salmon filet from your local seafood counter. Serve it with some Cilantro Lime Riced Cauliflower for a complete meal.
10 minutes
15 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 1801 |
| Fat: | 88 g |
| Carbohydrates: | 1 g |
| Protein: | 242 g |
| Cholesterol: | 621 g |
| Sodium: | 804 mg |
| Fiber: | 1 g |
| Sugars: | 0 g |
| Calculated for total recipe. | |
by Reed Dunn
Serves: 4-6
Ingredients
- 1 to 1.5 lb1 to 1.5 lb1 to 1.5 lb Wild Caught Salmon Filet
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 1 tsp1 tsp1 tsp Chili Powder
- 1 tsp1 tsp1 tsp Smoked Paprika
- .5 tsp.5 tsp.5 tsp Garlic Powder
- 1 tsp1 tsp1 tsp Kosher Salt
- .5 tsp.5 tsp.5 tsp Black Pepper
- 111 Lime, zested and juiced
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
- In a small bowl, mix together olive oil, chili powder, smoked paprika, garlic powder, salt and pepper. Add in zest and juice of 1 lime. Mix well to combine.
- Place salmon filet on prepared pan and pat dry with a paper towel. Brush on seasoning mixture until well coated.
- Bake for 14 to 16 minutes, or until salmon reaches an internal temperature of 145 degrees F.
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