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Southwest Salmon Salad

This southwest salmon salad is loaded with good-for-you ingredients, including cheese and tortilla chips! Finished off with a chili lime dressing. YUM.
5 from 30 votes
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Chili lime salmon

  • 1 (2 pound) salmon filet
  • 2 tablespoons grapeseed or 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

Southwest salad

  • 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 bell pepper, chopped
  • 1 avocado, chopped
  • 1 mango, chopped
  • 1 cup grape tomatoes, halved
  • ½ cup sweet corn
  • 1/3 cup crumbled cotija cheese
  • ¼ cup sliced green onions
  • ¼ cup chopped cilantro
  • crushed tortilla chips, for topping

Chili lime dressing

  • 2 tablespoons freshly squeezed lime juice
  • 1 1/2 tablespoons honey
  • 2 garlic cloves, minced or pressed
  • ¼ teaspoon chili powder
  • 1 tablespoon chopped fresh cilantro
  • salt and pepper
  • 1/3 cup extra virgin olive oil


Chili lime salmon

  • 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 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!

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