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Dinner recipe · from the recipe book

Chili-Lime Salmon Bowls with Cilantro Sauce

Smoky chili-rubbed salmon and crisp-edged cumin potatoes meet black beans, roasted corn and a bright, creamy cilantro-jalapeño sauce.

Chili-Lime Salmon Bowls with Cilantro Sauce

Ingredients

  • 3½ medium700 gRusset potatoescut into 3/4-inch cubes
  • 1¼ lb560 gSalmon filletcut into 4 fillets
  • 2 tbsp30 gOlive oil
  • 2 tsp4 gGround cumin
  • 1¾ tsp5 gChili powder
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • ¾ tsp4 gSalt
  • 1½ cups200 gCorn kernels, frozenthawed and patted dry
  • 1½ cups250 gBlack beans, canned, drained and rinsed
  • ½ medium60 gRed onionfinely diced
  • 1¾ cups chopped30 gFresh cilantrostems and leaves
  • 1 whole14 gJalapeñoseeded
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • 1 lime, juiced44 gLime juice
  • 1 clove3 gGarlicpeeled
  • 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 potato cubes with half the olive oil, half the cumin and half the salt; spread on the sheet pan and roast 20 minutes.
  3. Meanwhile, mix the chili powder, smoked paprika, the remaining cumin and half the remaining salt; rub the salmon with the remaining olive oil, then with the spice mix.
  4. Make the herb sauce: blend the cilantro, jalapeño, Greek yogurt, half the lime juice, the garlic and the last of the salt until smooth; chill.
  5. Stir the potatoes and push them to the sides of the pan. Scatter the thawed frozen corn kernels along the edges with the potatoes and nestle the salmon in the center.
  6. Roast 12–15 minutes, until the potatoes are golden, the corn is lightly browned and the salmon flakes and reaches 145°F (63°C).
  7. While it roasts, toss the black beans and red onion with the remaining lime juice.
  8. Divide the potatoes and roasted corn among four bowls, top with the black bean mix, salmon and avocado, and spoon the herb sauce over.

Contains: Milk, Fish.

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

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