High Fructose Corn Syrup Free Whole30 Chili-Lime Salmon Dinner Bowls
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Learn more →Ingredients
4 servings
For the salmon
- 4 salmon fillets (6 oz each), skin-on
- 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
- 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
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
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
- 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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