This southwest salmon salad is loaded with good-for-you ingredients, including cheese and tortilla chips! Finished off with a chili lime dressing. YUM.
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.
Salad
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 beans, peppers, mango, avocado, tomatoes, corn, cotija cheese, 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.
Toss the salad with the chili lime dressing. Sprinkle on crushed tortilla chips.
Chili lime dressing
In a bowl, whisk together the lime juice, honey, garlic, chili powder, cilantro and a pinch of salt and pepper. Stream in the olive oil while whisking until the dressing is emulsified. This dressing stays great in the fridge for a few days!
Course: Salad
Cuisine: American
Author: How Sweet Eats
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