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Kid-Approved Chili-Lime Salmon Bowls: Easy 30-Minute Recipe

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Quick and easy chili-lime salmon bowls that are kid-friendly, budget-conscious, and ready in 30 minutes. Perfect for busy weeknights, these bowls feature a flavorful seared salmon with a creamy cilantro-lime sauce and customizable toppings.

Ingredients

Scale
  • 1 pound salmon fillets, skin-on
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Zest of 1 lime
  • Juice of 1 lime
  • 2 cups cooked white rice (jasmine or basmati)
  • 1 can black beans (15 ounces), drained and rinsed
  • 1 cup corn kernels (frozen or canned, drained)
  • 1 avocado, sliced
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh cilantro, chopped
  • Lime wedges, for serving
  • 1/2 cup plain Greek yogurt
  • 1/4 cup fresh cilantro, chopped (for sauce)
  • Juice of 1/2 lime (for sauce)
  • 1 small clove garlic, minced
  • Salt to taste (for sauce)

Instructions

  1. Start the rice: Rinse 1 cup of rice under cold water until the water runs clear, then cook according to package directions.
  2. Make the seasoning blend: In a small bowl, mix together chili powder, smoked paprika, garlic powder, onion powder, salt, and black pepper. Add lime zest and stir to combine.
  3. Prepare the salmon: Pat salmon fillets dry with paper towels. Rub olive oil all over the fillets, then sprinkle seasoning mixture evenly over both sides. Let sit for 5 minutes.
  4. Sear the salmon: Heat a large non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 4-5 minutes without moving. Flip and cook for another 2-3 minutes for medium doneness. Squeeze lime juice over the top before removing from heat.
  5. Warm the beans and corn: In the same skillet, add black beans and corn. Cook for 1-2 minutes, stirring occasionally, until heated through.
  6. Make the sauce: In a small bowl, blend Greek yogurt, cilantro, lime juice, garlic, and a pinch of salt. Adjust consistency with a splash of water if desired.
  7. Assemble the bowls: Divide rice among four bowls. Top with black beans and corn, flake salmon into large chunks and place on top. Add avocado slices, cherry tomatoes, and cilantro. Drizzle with sauce and serve with lime wedges.

Notes

For best results, use room temperature salmon and a hot pan. Don’t overcrowd the pan when searing. Let salmon rest for a minute after cooking. The seasoning blend can be doubled and stored for future use. Leftovers keep for up to 3 days in the refrigerator; store components separately.

Nutrition

Keywords: salmon bowls, chili-lime salmon, easy dinner, kid-friendly, 30-minute meal, healthy salmon recipe

Find it online: https://evabake.com/kid-approved-chili-lime-salmon-bowls-easy-30-minute-recipe/