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Is it April yet?

Chile Lime Salmon Fajita Salad with Cilantro Lime Vinaigrette | halfbakedharvest.com

Or really just May fifth, because clearly I already have Cinco de Mayo on the brain.

Ok well, I actually always have Mexican on the brain, but who can blame me? It is good stuff. Plus, it is always fresh and colorful, and we all know I love that.

Chile Lime Salmon Fajita Salad with Cilantro Lime Vinaigrette | halfbakedharvest.com

Speaking of colorful, it finally stopped snowing here this week and there has been blue skies for the last two days. So awesome, it actually feels a little like spring. I love when these days happen in the dead of winter. It is a total energy booster.

But I mean, really spring is not even that far away. March twentieth, and if you have been living in a hole, that is next month. That’s not far at all.

Whoa! How the heck did that happen? The Easter candy is already in stores and people are talking spring break and Easter brunch. Well I am totally ready for spring, but time still needs to slow down. I feel like it was just Christmas, and before I know it is going to be summer. This both excites me and scares the heck out of me, but what’s new?

Chile Lime Salmon Fajita Salad with Cilantro Lime Vinaigrette | halfbakedharvest.com

Let’s talk about this salad. This is the perfect salad. Full of flavor, super easy and I swear it gets better with each and every bite. If I could I would serve this every other night or at least something similar, but you guys know most of my family hates fish. Hates it so much that they actually have problems sitting at the table when it is around.

Basically they are a giant bunch of babies that have five foods they will eat. Tacos (understandable), chicken (as long as it is not weird), pasta (as long as it’s as simple as can be) , rice (white) and steak (grilled). I mean, do you see what I am working with here?

Chile Lime Salmon Fajita Salad with Cilantro Lime Vinaigrette | halfbakedharvest.com

Whatever, they are crazy.

And I have known this my whole life, but to be honest, they would all say that I am the craziest of them all. Really though, I cannot argue with that. I admit it, I am crazy, but I totally accept it. It is what makes me, me.

Plus, I fully believe that we are all a little crazy in some way, and if you say you’re not, well than sorry, but I don’t believe you.

Chile Lime Salmon Fajita Salad with Cilantro Lime Vinaigrette | halfbakedharvest.com

Anyway, back to the point here. This salad!

You guys are going to love this salad or at least I hope you will. I feel pretty confident that if you like these flavors you will love it. You should also know that if you are not into fish you can swap the salmon with chicken and or steak. Both are good and I do know this for a fact, since I obviously had to make the steak and chicken versions for the fish haters at the table.

Oh, and I also have to say that most of the brothers left out all the color in this one and just had the steak + chicken and then headed straight for the leftover rice in the fridge. I love color and well… they hate it.

Chile Lime Salmon Fajita Salad with Cilantro Lime Vinaigrette | halfbakedharvest.com

The whole meal can come together in under thirty minutes, so it is perfect for a weeknight meal or even a weekend meal because it is that good. I mean, I know a salad on the weekend may seem boring, but this is not boring, in any dang way.

Hello, there are tortilla chips. Totally weekend worthy, but bonus if you get to make it tonight <– do it if you can, your Wednesday will be made!

Chile Lime Salmon Fajita Salad with Cilantro Lime Vinaigrette | halfbakedharvest.com

A few notes, don’t skimp on the the tortilla chips – and have a margarita. It makes things pretty fun…..

Even if mine was a virgin.

Chile Lime Salmon Fajita Salad with Cilantro Lime Vinaigrette | halfbakedharvest.com

Chile Lime Salmon Fajita Salad with Cilantro Lime Vinaigrette.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Calories Per Serving: 707 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Salmon

  • 1 pound skin on salmon
  • 3 tablespoon olive oil divided
  • 1 teaspoon chile powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1 teaspoon brown sugar or honey
  • zest of 2 limes
  • pinch of salt and pepper
  • 1 red pepper sliced

Salads

  • 8 cups butter lettuce or spring greens mix chopped
  • 1 smallish mango peeled + chopped
  • 1 small jalapeno seeded + chopped
  • 1/3 cup cooked black beans rinsed + drained if using canned
  • 1-2 avocados sliced
  • 3/4 cup sharp cheddar cheese shredded
  • 2 ounces queso fresco or cajita cheese crumbled
  • fresh cilantro for topping
  • crushed tortilla chips

Simple Honey Lime Vinaigrette

  • 1/4 cup olive oil
  • 1/4 cup fresh lime juice about 2 limes
  • 2 tablespoons cilantro chopped (or more to your liking)
  • 1/2 teaspoon chili powder
  • 1-2 tablespoons honey depending on your taste (I used 2)
  • salt and pepper to taste

Instructions

  • To make the dressing, combine the olive oil, lime juice, cilantro, chili powder, honey and salt and pepper. Whisk to combine, taste and adjust seasonings to your liking. Set aside.
  • In a large salad bowl add the lettuce, mango, jalapeno and black beans. Drizzle with the juice of half a lime (only do this if eating right away). Toss well and set aside.
  • In a small bowl combine the chili powder, smoked paprika, cumin, brown sugar, lime zest and a good pinch of salt and pepper.
  • Place the salmon on a plate and rub with 1 tablespoon olive oil. Sprinkle the spice mixture over the salmon and gently rub it into the salmon.
  • Heat a medium size skillet over medium-high heat. Add a tablespoon of olive oil and once hot, add the red pepper slices and a pinch of salt and pepper. Stir fry the peppers for 4-5 minutes. Remove the peppers from the pan. Reduce the heat to medium and add another tablespoon of olive oil and add the salmon, skin side facing up. Sear the salmon for 3-4 minutes and then flip and continue cooking for another 4-5 minutes or until the salmon reaches your desired doneness. Cooking times will vary depending on the size of your salmon. Cut the salmon into 4-6 pieces or chop into bites.
  • 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 of cheddar and a little of cajita. Top each bowl with a piece of salmon. Add a few slice of avocado and drizzle with the dressing. Garnish with crushed tortilla chips and more cilantro.
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Chile Lime Salmon Fajita Salad with Cilantro Lime Vinaigrette | halfbakedharvest.com

But if you were here, I’d add tequila to yours. Promise.

half-baked-harvestHEY GUYS, I NEED YOUR HELP!!

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Comments

  1. Absolutely delicious salad…sweetness of the mango, tanginess of the dressing and smokiness of the salmon all pair beautifully! Hard to believe this was posted four years ago…sorry it took me so long to find it. I elected to grill my salmon and just put the raw red pepper on. Full of flavor and color—will definitely make again!

  2. Hi Tieghan, Super delish! My husband and son just came home from a baseball road trip and loved this yummy and healthy meal after eating some not so healthy stadium food. Your blog and pictures are wonderful. I love your colourful (yes, I’m Canadian – hence the spelling) recipes. Your cooking is my kind of food.
    Keep up the great work!
    Lorraine

    1. Oh boy this would be exactly what I would want after that!! SO happy you were able to make them for him!!
      I’m so so happy you like my blog and cooking. thank you Lorraine!

  3. All my favourite ingredients, so simple and delicious. For some reason I never consider mixing Mexican flavours with Salmon. That’s why is search for new recipes to try.

    This is a keeper and made many more times in my home. Great dinner party recipe, get so much prepared in advance.

    Thanks.

  4. I loved this recipe and for sure will make it again. My guests loved it too. So easy and so pretty. Can’t say enough about this salad. I served it with crusty bread and dessert was Berry Brandle homemade ice cream served on a brownie with berry sauce drizzled on top and plenty of wine!!!!!!!!

  5. Im looking forward to trying this, but I’m a little confused. Doesn’t a vinaigrette dressing usually have vinegar in it. I don’t see vinegar in the dressing recipe. Did I miss it?

    1. HA, Umm i guess it probably should, but no there is no vinegar in the recipe. Thanks for checking and enjoy the salad!

  6. We made this last night and it was great! I loved the rub on the salmon!! We will definitely be making this again.

  7. Just found your website and I am soooo excited to try all these incredible recipes! You’ve really got a talent! You look like a youngster too, super impressed over here! brava!

  8. I just made this for dinner tonight and I must say it is the BEST recipe I have ever gotten via Pinterest! Absolutely delicious!

  9. It looks and sounds amazing!! I can’t wait to try it! You have such a lovely blog!

    Feel free to visit my blog as well! There are tons of tips on fashion, beauty, style, health, personal growth and more! <3

    Diana
    http://www.ManhattanImageandStyle.com
    New Blog Post: How To Look Well-Rested

  10. If your family only eats five foods, I can see why you put your food online instead of feeding it to them! We live in a fishing town in the tropics and have fresh fish almost every day for our mid-day meal: fry it (tilapia), smoke it (tamban) or boil it with lemon grass and ginger (burao). Those are the local names of the fish, I can’t give other names.

    Sorry I can’t vote for you Tieghan, I have no facebook account and that seems to be required;