Chili lime salmon has tangy and bold flavors of ground chili seasoning with lime zest, it’s topped with a creamy avocado salsa and extra squeeze of lime juice.
- 2 avocados, diced
- 8 oz cherry tomatoes, sliced (about 1-1⅓ cup)
- ¼ cup red onion, finely chopped
- ⅓ cup cilantro, chopped
- 1 lime, juiced
- ½ teaspoons salt
- 2 teaspoons chili powder
- ½ teaspoons paprika
- ¼ garlic powder
- ½ salt
- ¼ granulated sugar
- 1 lime, zested (plus more limes for serving)
- 2 medium salmon fillets (or 4 individual cut fillets)
- 2 tablespoons olive oil
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Remove salmon from refrigerator 10-15 minutes before baking, this will help it come to room temperature and with even cooking.
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Preheat oven to 400 degrees F.
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To make the avocado salsa, combine all of the avocado salsa ingredients in a medium bowl and set aside until ready to use.
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In a small bowl, combine chili powder, paprika, garlic powder, salt, sugar, and lime zest.
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Place salmon in baking dish. Pat dry with paper towels. Rub with olive oil. Rub salmon evenly with chili lime seasoning. Place into the oven and bake for 10 minutes, or until internal temperature reads 145°F.
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Remove from oven, let rest 5 minutes before serving. Serve over rice with avocado salsa and lime wedges.