Chili-rubbed salmon with simple salad


  • 4, 6oz salmon fillets
  • 2 teaspoons chili powder
  • 2 teaspoon olive oil
  • ½ teaspoon salt
  • 1 box baby spinach
  • 1 pint cherry tomatoes
  • 1 cucumber, diced
  • 1 red pepper, cut into strips
  • salad dressing
  • 2 cups rice


  1. Cook the rice according to package instructions and keep half for the tomorrow.
  2. Preheat oven to 425 F.
  3. In a small bowl combine the olive oil with the chili powder (this helps to hydrate the spices for more flavor and so they won’t burn).
  4. Sprinkle the salmon with salt and rub the chili paste even over one side of the salmon fillets.
  5. Coat a large oven proof skillet with non-stick spray. Place over medium-high heat. Add the salmon chili paste side down for 2 minutes or until you have significant browning.
  6. Flip and place in the oven for 10 minutes or until cooked through.
  7. Prepare the salad with the remaining ingredients, serve over rice with salmon.


There are no reviews yet.

Be the first to review “Chili-rubbed salmon with simple salad”