Cilantro Lime Salmon Pan

Servings: 2


  • 2, 6-7 oz skinless wild salmon fillet
  • 2 cloves fresh garlic minced well
  • sea salt & pepper, to taste
  • 4 Tbsps chopped fresh cilantro leaves
  • 2 large fresh limes juice, and zest of
  • 2 Tbsps raw honey
  • 2 Tbsps avocado oil or olive oil
  • 2-3 fresh green onions sliced thin
  • 1 cup cooked brown rice or cauliflower rice
  • 1 tsp chili flakes or to taste


  • Preheat your oven to 400 degrees f. and line a baking sheet with parchment paper.
  • In a small glass bowl, whisk the minced garlic, lime juice + lime zest, with honey, chopped cilantro, a pinch of sea salt and pepper.
  • On your baking sheet, add the salmon filets and drizzle/rub with oil and just 2 Tablespoons of the cilantro-lime mixture that you just made (one Tablespoon for each filet).
  • Bake for 10-12 minutes in your preheated oven, until fish is cooked through and flaky.
  • Drizzle the remaining, untouched cilantro-lime mixture over your cooked rice.
  • Add in green onions and gently toss rice to combine.
  • Sprinkle with chili flakes and enjoy immediately, OR:
  • Keep meals refrigerated in airtight glass containers for up to 3 days.

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