Chili Lime Salmon Fajita Salad with Cilantro Lime Dressing

Cinco de Oh-My-My-Oh!  This year for Cinco de Mayo I wanted to make something other than the typical, tacos and margaritas.  I also wanted something healthy and filling.

Here is what I came up with …. Chili Lime Salmon Fajita Salad with Cilantro Lime Dressing


1 pound (skin on) salmon
1 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon cumin
1 teaspoon light brown sugar
zest of 2 limes
sea salt
ground black pepper
1 red bell pepper, sliced
olive oil


Mixed Greens
1 mango, peeled + chopped
1 small jalapeno, seeded + diced
1/3 cup black beans, rinsed + drained
1 avocados, sliced
3/4 cup sharp cheddar cheese, shredded
cilantro, for topping

Honey Lime Vinaigrette

fresh lime juice
cilantro, chopped (use as much or as little as you like)
1-2 tablespoons honey, depending on your taste
salt and pepper, to taste


For the Dressing: combine lime juice, cilantro, honey and salt and pepper. Whisk to combine, taste and adjust seasonings to your liking. Set aside.

For the Salmon: In a small bowl combine the chili powder, paprika, cumin, brown sugar, lime zest and a good pinch of salt and pepper.

Place the salmon in a oven-safe baking dish and lightly rub with olive oil. Sprinkle the spice mixture over the salmon and gently rub it into the salmon. Put in the refrigerator for 1 hour.

Pre-Heat the over to 425 degrees and bake uncovered for 20-25 minutes. Removed the skin and cut the salmon into 4-6 pieces or chop into bites.

For the Salad: In a large salad bowl add the lettuce, mango, jalapeno and black beans. Drizzle with the juice of half a lime. Toss well and set aside.

To assemble the salads, add the red peppers to the salad bowl and toss. Divide the salad among plates or bowls. Sprinkle each plate with a little cheddar cheese. Top each salad with a piece of salmon. Add a few slices of avocado and drizzle with the dressing. Garnish with more cilantro.