Go Back
–+ servings
whole30 paleo chili lime salmon with mexican spiced sweet potatoes

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

Naturally Paleo and Whole30 compliant, this Chili Lime Salmon with Mexican Spiced Sweet Potatoes and a Cucumber Avocado Salad is a delicious weeknight meal that comes together in 30 minutes.
5 from 21 votes
Print Recipe Save Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Mexican, TexMex
Servings 6 people
Calories 586 kcal

Equipment

  • Measuring cups and spoons
  • Cutting board and knife
  • 2 Baking sheets
  • mixing bowl

Ingredients
  

Mexican Spiced Sweet Potatoes

  • 2.5 lb sweet potatoes, peeled and diced about 6 cups
  • ¼ cup olive oil
  • 1 tsp salt
  • 1 tsp chili powder
  • ½ tsp black pepper
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried oregano
  • ½ tsp paprika
  • ¼ tsp cinnamon

Chili Lime Salmon

  • 2 lb salmon filet, deboned
  • 1 small lime, zested and juiced
  • 1 tsp salt
  • 1 tsp garlic powder
  • 2 tsp chili powder
  • ½ tsp onion powder
  • ½ tsp paprika
  • 2 tbsp olive oil

Cucumber & Avocado Salad

  • 1 large English cucumber, quartered and sliced to about ½ inch thickness
  • 1 large avocado, cored and diced 2 small avocados will work as well
  • ½ tsp salt
  • 1 tsp olive oil
  • 1 lime, juiced
  • ⅓rd to ½ cup fresh cilantro, chopped
  • salt & pepper to taste

Instructions
 

Prepare the sweet potatoes

  • Preheat the oven to 425 degrees F.
    Mix together the sweet potato spices in a small bowl and set aside.
    Arrange the diced sweet potatoes on a large baking sheet and pour ¼th cup of olive oil on top. Stir to coat.
    Sprinkle the sweet potato spice mixture over the top of the sweet potatoes and stir until evenly coated.
    Place the pan on the top oven rack (the salmon will go on the rack below) and back for approximately 20 minutes or until the sweet potatoes are fork tender. You may want to shake them a few times while baking to help them cook evenly.

Prepare the chili lime salmon

  • After the sweet potatoes are in the oven, prepare the salmon.
    Remove the salmon from the fridge and pat dry with a paper towel.
    Spray or brush a little olive oil onto a baking sheet and place the salmon skin side down. Season the top of the salmon with a little bit of salt and pepper. Set aside.
    In a small bowl, mix together zest and juice of 1 lime, 1 tsp salt, 2 tsp chili powder, 1 tsp garlic powder, ½ tsp onion powder. ½ tsp paprika and 1 tbsp of olive oil. Stir into a paste.
    Rub or brush the spices evenly onto the top of the salmon.
    Place in the oven with the sweet potatoes on the bottom rack and cook at 425 degrees F for about 15 to 18 minutes or until the salmon is cooked. and flaking.

Prepare the Cucumber & Avocado Salad

  • Combine ½ tsp salt, 1 tsp olive oil, and the juice of 1 medium lime in a bowl and mix to combine.
    Fold in cucumber, avocado and cilantro until well coated.
    Taste and add additional salt and pepper if desired.

Serve and enjoy!

  • Serve the salmon over the Mexican Spiced Sweet Potatoes and top with the Cucumber & Avocado Salad.
    Enjoy!

Nutrition

Serving: 1servingSodium: 1072.4mgSugar: 15.4gFiber: 7.1gPotassium: 794.3mgCholesterol: 83.3mgCalories: 586kcalMonounsaturated Fat: 19gPolyunsaturated Fat: 8gSaturated Fat: 5.9gFat: 34.9gProtein: 33gCarbohydrates: 35.3g
Keyword 30 minute meal, Clean Eating, Dairy Free, Gluten Free, Paleo, Soy Free, Whole30
Tried this recipe?Let us know how it was!