Ingredients
For the Salmon
- 2 salmon fillets (about 6 oz/170 g each)
- 1 tablespoon olive oil
- Juice of ½ lime
Taco Seasoning
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon oregano
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of cayenne pepper (optional)
For the Cilantro-Lime Rice
- 1 cup cooked jasmine or basmati rice
- 1 tablespoon chopped fresh cilantro
- Juice of ½ lime
- 1 teaspoon olive oil
- Pinch of salt
Toppings
- 1 cup shredded red cabbage
- ½ cup black beans, drained and rinsed
- ½ cup corn kernels
- 1 avocado, sliced
- ½ cup pico de gallo or fresh salsa
- 2 tablespoons chopped cilantro
- Lime wedges
Lime Crema
- ¼ cup plain Greek yogurt or sour cream
- 1 tablespoon mayonnaise (optional)
- Juice of ½ lime
- ½ teaspoon garlic powder
- Pinch of salt
Instructions
- Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
- In a small bowl, combine the chili powder, paprika, cumin, garlic powder, onion powder, oregano, salt, pepper, and cayenne.
- Brush the salmon with olive oil and lime juice, then coat evenly with the taco seasoning.
- Bake the salmon for 12–15 minutes, or until it flakes easily with a fork.
- Meanwhile, combine the cooked rice with olive oil, lime juice, chopped cilantro, and a pinch of salt.
- In a small bowl, whisk together the Greek yogurt, mayonnaise (if using), lime juice, garlic powder, and salt to make the lime crema.
- Divide the cilantro-lime rice between two serving bowls.
- Arrange the shredded cabbage, black beans, corn, avocado, and pico de gallo around the rice.
- Place a baked salmon fillet on top of each bowl.
- Drizzle with the lime crema, garnish with fresh cilantro, and serve with lime wedges.
Tips
- Add sliced jalapeños for extra heat.
- Substitute brown rice, quinoa, or cauliflower rice for a different base.
- Leftovers can be refrigerated in airtight containers for up to 3 days. Store the lime crema separately for the freshest flavor.
