Chili Lime Salmon with Mexican Spiced Sweet Potatoes and Cucumber Avocado Salad

My favorite kind of Whole30/Paleo recipes are the ones that are naturally so. Basically meaning that you don’t have to enlist any “tricks” to try and substitute non-compliant ingredients because all the ingredients were already compliant to begin with. This Chili Lime Salmon with Mexica Spiced Sweet Potatoes and Cucumber Avocado Salad is one of those recipes!

30 Minutes Until Dinner

The salmon and sweet potatoes actually cook in the same oven for approximately the same amount of time. This gives you about 20 minutes to throw together the cucumber and avocado salad.

All together, you’re looking at about 30 minutes from start to finish. A perfect, simple and delicious weeknight meal!


The majority of the ingredient list for this recipe is made up pantry staple spices. Especially when doing a Whole30 it’s a good idea to keep you spice drawer well stocked!

Chili Lime Salmon

  • 1 1/2 to 2 pounds of salmon: Make sure to buy the deboned kind and pay careful attention to any stragglers, especially if you’re serving to little ones. I also recommend checking through any pieces you serve to kids just to be sure. (Something we’ve learned from personal experience! Luckily our kids are pretty good about pointing them out, or at least spitting them out.)
  • Spices: This recipe replies on a combination of Chili Powder, Garlic Powder, Onion Powder, and Paprika for its delicious flavor.
  • Lime: You’ll use both the zest and juice so give it a good wash!
  • Olive Oil: Avocado oil will also work or you can use ghee (or butter if you’re not Whole30/Paleo)

Mexican Spiced Sweet Potatoes

  • 2 1/2 to 3 pounds of sweet potatoes: It’s important to get an consistent dice on the sweet potatoes to ensure they cook evenly. I highly recommend using a vegetable chopper. I cannot tell you how much time this have saved me over the year. There are lots of great options but I’ve linked the one I use below the recipe.
  • Spices: I absolutely love the flavor of these sweet potatoes and make them as a side dish with other proteins as well. The combination of Chili Powder, Cumin, Garlic Powder, Onion Powder, Oregano, Paprika and Cinnamon gives these potatoes a uniquely warming flavor that excentuates the natural sweetness of the potatoes.
  • Olive oil or other compliant oil

Cucumber & Avocado Salad

  • English Cucumber: English, or hothouse, cucumbers work perfectly for this dish.
  • Avocado: Because you’re mixing the avocado chunks with the rest of the salad you are looking for avocados slightly before peak ripeness. Which, to be honest, is generally how I prefer them anyways. I really only buy ultra ripe avocados for guacamole, which is not the consistency we want here.
  • Lime: This gives phenomenal acidity to the dish.
  • Cilantro: I often hear that cilantro is one of those ingredients that you either love or hate. I happen to love it, especially in this salad. However, if you are a cilantro hater than feel feel to substitute some fresh parsley.

Tips & Tricks

Make sure that you well oil your baking sheet before laying the salmon down. This ensures easy clean up. You can also use foil or parchment paper if you’re worried about sticking.

How hot is it?

While this recipe does have spice, it isn’t overwhelming. My 2 year old eats both the salmon and sweet potatoes without issue. Then again, she was born in Texas so… 😉

However, if you are a heat lover (like my father and grandfather) feel feel to up the amount of chili powder or add some cayenne for an extra kick. You can even dice up some jalapeños and add them to the Cucumber and Avocado Salad for even to the sweet potatoes before they cook.

Chili Lime Salmon with Mexican Spiced Sweet Potatoes and Cucumber Avocado Salad

Chili Lime Salmon with Mexican Spiced Sweet Potatoes and Cucumber Avocado Salad

Naturally Paleo and Whole30 compliant, this healthy weeknight meal comes together in 30 minutes.

Recipe by The Jam Jar Kitchen
5 from 15 votes
Course: Main Course, DinnerCuisine: Mexican, TexMexDifficulty: Easy


Prep time


Cooking time


Total time




  • Chili Lime Salmon
  • 1.5 to 2 lb salmon fillet, deboned

  • 1 lime, zested and then thinly sliced

  • 1 tsp salt

  • 1 tsp garlic powder

  • 2 tsp chili powder

  • 1/2 tsp onion powder

  • 1/2 tsp paprika

  • 1/4 cup olive oil , plus more for coating the baking sheet

  • Mexican Spiced Sweet Potatoes
  • 2.5 to 3 lb sweet potatoes peeled and diced (about 6 cups)

  • 1 tsp salt

  • 1 tsp chili powder

  • 1/2 tsp black pepper

  • 1/2 tsp cumin

  • 1/2 tsp garlic powder

  • 1/2 tsp onion powder

  • 1/2 tsp dried oregano

  • 1/2 tsp paprika

  • 1/4 tsp cinnamon

  • 1/4 cup olive oil

  • Cucumber & Avocado Salad
  • 1 large English or hot house cucumber, quartered and sliced to about 1/2 inch

  • 1 large avocado, cored and diced

  • 1/2 tsp salt

  • 1 tsp olive oil

  • juice of 1 medium lime

  • 1/3rd to 1/2 cup chopped cilantro (about 1 bunch)

  • salt & pepper to taste


  • Preheat oven to 425 degrees F.

    Peel and dice sweet potatoes. Stir in 1/4th cup of olive oil, then sprinkle with salt, chili powder, black pepper, cumin, garlic powder, onion powder, oregano, paprika and cinnamon.

    Mix together until the spices are evenly distributed.

    Pour onto a baking sheet and use a spatula to spread the potatoes out.
  • Take your salmon out of the refrigerator and pat dry with a paper towel to remove any excess moisture.

    Oil another baking sheet (or line with foil or parchment paper) and set the salmon on top, skin side down.

    In a small bowl, combine the zest of 1 lime with salt, chili powder, garlic powder, onion powder and paprika. Add in 1/4th cup of olive oil and stir to combine.

    *Note* Use a pastry brush to brush the mixture onto the salmon. Be sure to get the sides as well. If you do not have a pastry brush you can simply use your hands to coat the salmon in the spice mixture.

    Arrange the lime slices on top of the salmon.
  • Place the baking sheet with the sweet potatoes on the top rack of the oven. Place the salmon on the rack below.

    Bake at 425 degrees F for approximately 20 minutes, giving the potatoes a shake a few times in between.

    Depending on how thick or thin your salmon fillet is, begin checking it around 15-18 minutes for doneness. The salmon should easily flake in the thickest part when cooked.

    *Note* Keep in mind that thicker pieces of salmon will take longer to cook, while thinner pieces will cook in a shorter time.
  • While the salmon and potatoes are cooking, make the avocado and cucumber salad. Combine cucumber, avocado, lime juice, olive oil, cilantro, salt & pepper in a medium bowl and stir to combine. Set aside.
  • When the salmon is cooked through and the potatoes are tender remove from the oven.

    Serve salmon over the sweet potatoes and top with avocado and cucumber salad. Enjoy!

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  1. This is so good!

  2. I love salmon and this seasoning sounds so good. I need to try this for dinner next week!

  3. This sound completely up my street. Sweet potatoes with chilli marinated salmon. YUM – I will be trying this soon

  4. Oh my….this salmon is all I need for a quick weeknight dinners. Light, delicious, and full of flavors!

  5. What a nice and colorful option. So healthy without compromising on the flavors. Time to get some salmon and make this for lenten.

  6. That looks so cool and refreshing. I love the combination of chile and lime. You’ve got an entire meal when you include the yummy cucumber avocado salad. Restaurant quality at home. Yum!

  7. Such a unique and delicious flavor combo! So healthy and flavorful!

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