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Chili Lime Salmon w/Corn and Pepper Salsa

chili lime salmon corn pepper salsa
  • (4 Tbsp.) fresh lime juice
  • (4 cloves) garlic, smashed
  • (2 tsp.) chili powder
  • (2 tsp.) ground cumin
  • (3 tsp.) olive oil
  • (4 5-oz. fillets) skinless salmon
  • (1 1/2 cups) frozen corn kernels, thawed
  • (1 small) red bell pepper, thinly sliced
  • (1) poblano pepper, thinly sliced
  • (1/2 small) red onion, thinly sliced
  • Salt
  • Freshly ground black pepper
  • (1/3 cup) light sour cream
  • (2 Tbsp.) fresh cilantro, chopped

Chili Lime Salmon w/Corn and Pepper Salsa

A spiced lime marinade flavors both the salmon and salsa in this dish, making it both easy and delicious.

Preparation Time
About 10 minutes
Cook Time
About 10 minutes


  1. 1Preheat oven to 425°F. Spray 2 large baking sheets with cooking spray.
  2. 2Add 2 Tbsp. lime juice, garlic, chili powder, cumin and 1 tsp. olive oil to a small baking dish. Add salmon, turn once and set aside.
  3. 3Toss corn, bell pepper, poblano pepper and onion with 2 tsp. olive oil in a large bowl. Empty onto one baking sheet in a single layer, season with salt and pepper.

  4. 4Place marinated salmon on other baking sheet, season with salt and pepper. Add remaining marinade to corn mixture, toss to coat.
  5. 5Bake both pans for 8-10 minutes or until vegetables are tender and fish is fork tender.
  6. 6In a small bowl, combine sour cream, cilantro, rest of lime juice and a pinch of salt. Serve on top of fish with corn and pepper salsa on the side. Enjoy!

Nutritional Information

Serving Size: 1 fillet, 1/4 of salsa

Amount Per Serving:
  • Calories 444
  • Total Fat 25 g
  • Total Carbohydrate 22 g
  • Protein 33 g
  • Cholesterol -- mg
  • Sodium -- mg
  • Fiber 3 g

Additional Information

Recipe Category: Dinner

Recipe Subcategory: Entrées with Fish

Recipe Ethnicity: Mexican/Southwestern

Dietetic Info:
  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: Contains Fish, Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.