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Chile Lime Salmon Fajita salad with Cilantro Lime Vinaigrette

January 14, 2017

Chile Lime Salmon Fajita salad with Cilantro Lime Vinaigrette

Have a delightful meal in this tasty and cozy Chile Lime Salmon Fajita Salad with Cilantro Lime Vinaigrette. It's delectably refreshing in every bite. Yummy!

Serves 4




  • 1 pound skin on salmon
  • 3 tablespoon olive oil, divided
  • 1 teaspoon Chile Lime Spice
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1 teaspoon brown sugar
  • zest of 2 limes
  • pinch of salt and pepper
  • 1 red pepper, sliced


  • 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 Chile Lime Spice
  • 1-2 tablespoons honey, depending on your taste (I used 2)
  • salt and pepper, to taste



  1. 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.
  2. 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.
  3. In a small bowl combine the chili powder, smoked paprika, cumin, brown sugar, lime zest and a good pinch of salt and pepper.
  4. 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.
  5. 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.
  6. 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.


Click here to buy Chile Lime and other herbs and spices


Source: Half Baked Harvest


Photo Credit to: Half Baked Harvest

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