Low Sodium Whole30 Chili-Lime Salmon Dinner Bowls

Total time1 hr

Prep time20 min

Cook time25 min

Low Sodium Whole30 Chili-Lime Salmon Dinner Bowls

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Ingredients

4 servings

For the salmon

4 salmon fillets (6 oz each), skin-on
Aqua Star Salmon Pacific Wild Fillet Frozen - 1.25 Lb Trader Joe's Farm Raised Atlantic Salmon Fillets ALDI Fresh Atlantic Salmon Portion Blue Circle Norwegian Arctic Atlantic Salmon Trident Seafoods Wild Alaska Sockeye Salmon Fillet Portions
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3 tbsp fresh lime juice (from about 2 limes)
2 tbsp olive oil
1 tsp chili powder
½ tsp smoked paprika
½ tsp ground cumin
¼ tsp cayenne pepper
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For the cauliflower rice

1 large head cauliflower (about 2 lbs), cut into florets
1 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the roasted vegetables

2 medium zucchini, cut into ½-inch half-moons
1 medium red bell pepper, seeded and sliced into strips
1 cup cherry tomatoes
2 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the avocado-lime sauce

2 ripe avocados, pitted and peeled
3 tbsp fresh lime juice (from about 2 limes)
¼ cup fresh cilantro leaves
¼ cup water
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp olive oil

For serving

lime wedges (optional)
fresh cilantro leaves (optional)
sliced scallion greens (optional)

Instructions

1
In a small bowl, whisk together the lime juice, 2 tbsp olive oil, chili powder, smoked paprika, cumin, cayenne, 1/2 tsp salt, and black pepper. Place the salmon fillets in a shallow dish, pour the marinade over them, and turn to coat. Let the salmon marinate at room temperature for 15 minutes.
2
While the salmon marinates, preheat the oven to 425°F (220°C). Working in two batches if needed, pulse the cauliflower florets in a food processor until broken down into rice-sized pieces, about 8–10 pulses. Spread the cauliflower rice on one half of a rimmed sheet pan, drizzle with 1 tbsp olive oil, and season with 1/4 tsp salt; toss to coat.

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