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4.55 from 11 votes

Chile Lime Salmon Fajita Salad with Cilantro Lime Vinaigrette.

This is the perfect salad. Full of flavor, super easy and I swear it gets better with each and every bite.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Mexican
Servings: 4 servings
Calories: 707kcal

Ingredients

Salmon

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.

Nutrition

Serving: 4g | Calories: 707kcal | Carbohydrates: 30g | Protein: 35g | Fat: 51g | Saturated Fat: 12g | Cholesterol: 94mg | Sodium: 484mg | Potassium: 1311mg | Fiber: 7g | Sugar: 14g | Vitamin A: 5675IU | Vitamin C: 70.8mg | Calcium: 307mg | Iron: 3.7mg