Oven, Sheet Tray, Pot (small), Stovetop
Preheat the oven to 425°F. Halve the lime. In a small bowl, juice the lime. Add honey, chili-lime seasoning, salt, pepper & a generous drizzle of olive oil. Mix it all together.
Pat the salmon dry with a paper towel. Pour on the chili-lime marinade & set aside.
Peel & large dice the onion.
Wash the peppers & remove the seeds. Large dice the peppers.
Line a sheet tray with parchment paper. Place the marinated salmon on the tray. Arrange diced veggies in an even layer & drizzle on any leftover sauce. Season all over with salt & pepper. Roast in the oven at 425°F for 15-20 min. For a crispy finish, broil for 2 more min.
Meanwhile, cook the rice according to package instructions. Fluff the cooked rice with a fork.
Remove the salmon & veggies from the oven. Serve everything over a fluffy bed of rice. Add a squeeze of lime, serve & enjoy!
View nutritional information
Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.
On average, one serving of the recipe "Chili-Lime Salmon & Rice" contains 850 Energy, 34 g of Fat, 93 g of Carbohydrates, 43 g of Protein, 10 g of Fiber.