These High Protein Chili Lime Salmon Bowls with Cauliflower Rice is a fresh, flavorful low-carb meal topped with a delicious avocado tomato salsa.

This tasty chili lime salmon bowl bursts with fresh, vibrant flavors! That's because it's made with Tajin-spiced salmon, a bright cilantro lime cauliflower rice and topped with a simple avocado tomato salsa that brings everything together.

It’s also high in protein and low in carbs, making it a balanced yet filling bowl. You can use salmon or steelhead trout (salmon is slightly leaner), and each serving comes in under 500 calories.

It’s super easy to make, too. The salmon bakes in the oven while you quickly mix the salsa and sauté the cauliflower rice. A simple and delicious weeknight meal or lunch!

Ingredients

• Salmon: We recommend getting fresh or previously frozen wild salmon, which is a leaner salmon. If you can't get salmon, you could use steelhead trout which is similar in flavor.
• Cauliflower rice: Fresh or frozen cauliflower rice works well.
• Fresh cilantro: Adds a bright, herby flavor to the rice!
• Lime: You’ll use the juice for both the rice and salsa.
• Garlic: Fresh garlic for the best flavor (used in both salmon and rice).
• Avocado: Adds creaminess to the salsa (use ripe but firm).
• Cherry tomatoes: Sweet, juicy and perfect for a fresh salsa. Cherry or grape tomatoes work. Either halve or quarter depending on size.
• Tajín seasoning: Adds that tasty bold flavor to the salmon. Be sure to get the classic chili-lime flavor.
• Smoked paprika (optional): Adds a subtle smoky flavor to the salmon. We highly recommend adding it!

How to Prepare

Season & bake the salmon: Pat salmon dry, then spread with 1 teaspoon olive oil and 1 clove minced garlic. Sprinkle with Tajín, pepper, and smoked paprika. Bake at 350°F for 14 to 16 minutes, or until the internal temperature reaches 140°F.

Make the avocado tomato salsa: In a bowl, gently combine cherry tomatoes, avocado, 2 teaspoon lime juice and 1 teaspoon olive oil. Season with salt and pepper to taste. Let sit 5 to 10 minutes to allow the flavors to meld.

Cook the cilantro lime cauliflower rice: In a large skillet over medium heat, heat 1 teaspoon olive oil. Add minced garlic and sauté until fragrant, about 30 seconds. Add riced cauliflower and stir regularly until it turns slightly golden and tender, about 10 minutes. Stir in ½ teaspoon salt, 1 tablespoon lime juice, and chopped cilantro, then cook for a few more minutes to combine flavors.

Assemble the bowls: Divide the cauliflower rice between two bowls. Top with salmon (breaking into chunks as needed) and spoon the salsa over the top. Finish with extra cilantro if desired. Serve immediately.

Bowl Variations

• Make it spicy – Add diced jalapeño or a pinch of red pepper flakes to the salsa for extra heat
• Swap the protein – Use steelhead trout, shrimp, or grilled chicken instead of salmon.
• Add more veggies – Add red onion, jalapeno, or even diced bell pepper to the salsa.
• Turn it into tacos – Use the salmon and salsa as a filling for low-carb tortillas or lettuce wraps

More High Protein Bowls

If you try this recipe, we would love to hear your feedback! Leave a comment, rate it, and tag @lowcarbsimplified on your photo of this recipe on Instagram or Facebook. We hope you enjoy this recipe as much as we do!

Recipe