Chili lime salmon
235 cals, 23p, 0c, 16f (per meal)
1 tsp (2g)
2 tsp (5g)
2 fruit (2" dia) (134g)
1 lbs (454g)
1
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Arrange enough lime slices on the parchment to create a bed for the salmon. Place the salmon skin-side down on top of the limes.
3
Squeeze some lime juice over the salmon and rub with chili powder, cumin, and some salt. Place any remaining lime slices on top.
4
Bake for 12-15 minutes until the salmon flakes easily with a fork. Squeeze extra lime juice over the top and serve.