Chili Lime Salmon Salad

You all know how much I love salads and with the holidays gone and January in full swing, it's all I crave as of late. This Chili Lime Salmon Salad is so good!! The salmon is so tender and flavorful and the salad is jam-packed with veggies and incredible flavors! I love to make this for dinner and then have leftovers for lunch throughout the week. I hope you all enjoy it as much as I do!





  • 1 (2 pound) salmon filet
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 lime, zest freshly grated (you can use the juice for the dressing!)
  • 1/2 teaspoon garlic powder
  • ¼ teaspoon salt
  • 1/4 teaspoon pepper


  • 6 to 8 cups green leaf or butter lettuce, or whatever lettuce you love!
  • salt and pepper, for seasoning
  • 1 (14 ounce) can black beans, drained and rinsed
  • 1 red or orange bell pepper, chopped
  • 1 avocado, chopped
  • 1 cup grape tomatoes, halved
  • ½ cup grilled sweet corn
  • 1/3 cup crumbled cotija cheese
  • 1/2 cup diced roasted green chilis
  • ¼ cup sliced green onions
  • ¼ cup chopped cilantro
  • crushed tortilla chips, for topping


  • 1 avocado, peeled and pitted
  • 1 teaspoon minced garlic
  • 1 small jalapeño - cut and remove seeds
  • 1 cup fresh cilantro leaves, loosely-packed
  • 2 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 1-2 tablespoons honey-to taste
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon corriander
  • Kosher salt and black pepper to taste
  • 1/4 to 1/2 cup water



  • Preheat the oven to 425 degrees F. Line a baking sheet with foil or parchment.
  • Place the salmon on a baking sheet and brush it with the grapeseed oil. In a bowl, stir together the paprika, chili powder, salt, pepper, garlic and lime zest.
  • Sprinkle it evenly over the top of the salmon filet and press gently to adhere.
  • Roast the salmon for 12 to 15 minutes, or until just opaque and flakey with a fork.


  • To assemble the salad, place the lettuce in a large bowl and season it with a pinch of salt and pepper. Toss well – this is key to a flavorful salad!
  • Add the remaining ingredients into the salad: the black beans, peppers, avocado, tomatoes, corn, cotija cheese, green chilis, green onions and cilantro. Add on the salmon however you’d like – you can top the salad with the pieces of the filet or slice it up.
  • Drizzle the Avocado Lime dressing. Sprinkle on crushed tortilla chips.


  • Combine all ingredients in your blender and blend until smooth.
  • Taste for seasonings and adjust accordingly. Add more water to the desired consistancy.
  • Store in a glass jar in the fridge for up to one week.

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