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Dinner recipe · from the recipe book

Chile-Lime Salmon Bowls with Roasted Potatoes

Smoky chili-rubbed salmon flakes over crisp-edged cumin potatoes with black beans, roasted corn salsa and a cool cilantro-lime yogurt sauce.

Chile-Lime Salmon Bowls with Roasted Potatoes

Ingredients

  • 3½ medium700 gRusset potatoescut into 3/4-inch cubes
  • 1¼ lb560 gSalmon filletcut into 4 portions
  • 2 tbsp30 gOlive oildivided
  • 2¼ tsp6 gChili powder
  • 2 tsp4 gGround cumindivided
  • 1¾ tsp4 gPaprika (sweet or smoked)
  • ¾ tsp4 gSaltdivided
  • 1½ cups250 gBlack beans, canned, drained and rinsed
  • 1½ cups200 gCorn kernels, frozenthawed and patted dry
  • ½ medium60 gRed onionfinely diced
  • 1⅓ cups200 gCherry tomatoesquartered
  • 1 whole14 gJalapeñoseeded and minced
  • 7 oz200 gPlain Greek yogurt, nonfat
  • 1 lime, juiced44 gLime juicedivided
  • 1 cup chopped16 gFresh cilantrochopped, divided
  • 1 clove3 gGarlicgrated
  • 1 cup diced150 gAvocadosliced

Steps

  1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
  2. Toss the potatoes with half of the olive oil, half of the cumin and half of the salt on the sheet pan; spread in one layer and roast 20 minutes.
  3. Meanwhile, mix the chili powder, paprika, the remaining half of the cumin and one quarter of the salt to make a spice rub; brush the salmon with one quarter of the olive oil, then coat it with the spice rub.
  4. In a bowl, toss the thawed frozen corn kernels with the remaining quarter of the olive oil.
  5. Flip the potatoes, push them to the sides, and add the salmon and the oiled corn kernels to the pan; roast 12 to 15 minutes, until the potatoes are crisp and the salmon reaches 145°F (63°C) and flakes easily.
  6. While it roasts, warm the black beans in a small bowl in the microwave, or leave them at room temperature.
  7. Make the yogurt sauce: stir the Greek yogurt with half of the lime juice, half of the cilantro, the garlic and the remaining quarter of the salt.
  8. Make the salsa: combine the roasted corn kernels, cherry tomatoes, red onion, jalapeño, the remaining half of the lime juice and the remaining half of the cilantro.
  9. Divide the potatoes among four bowls, top with the black beans, flaked salmon, corn salsa and avocado, and spoon over the yogurt sauce.

Contains: Milk, Fish.

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Saved in the Every Helping recipe book on October 24, 2026.

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