Bringing you a plate brimming with colours, flavours & tastes!

Look no further than this crowd pleasing recipe for your next summer dinner! The Savoury Chipotle Salmon is mouth-watering, tender, smoky & perfectly spicy. But what makes this recipe next level is the combo of sides and unique ingredients that each bring a different flavour to the table, and all together they make each bite just perfect! The roasted veggies give you a sweet crisp, the avocado provides you creamy fats, the quinoa salad is a delicious mix of bright peppers & zesty lime and the tortilla chips add a nice salty crunch. Last but not least, the cilantro sauce is divine, loaded with fresh herbs, it’s so smooth and tasty but completely guilt-free! I’ve used this sauce with so many recipes and it never fails to please! This quick, yet colourful, flavourful and delicious dinner recipe is easy to serve any night of the week and can totally be meal prepped for those extra busy nights! Get cooking!

Prep time: 15 min | Cook time: 40 min

Serves 4-6 

Salmon & Veggies ingredients
  • 4 to 6 filets of organic wild caught Salmon ( or one large fillet)
  • 1-2 large sweet potatoes, cut into 1/4 inch rounds
  • 1/2 large red onion, sliced
  • Olive oil (for drizzle)
  • 1 1/2 teaspoon chili powder
  • 1/4 teaspoon chipotle powder
  • 1 1/2 teaspoon paprika
  •  2 garlic cloves, minced
  • 1 lemon, sliced for serving
  • 1 lemon
  • 1-2 avocados, sliced
  • Gluten-free tortilla chips
  • Salt & pepper to taste
  • 2-3 cups of spinach or arugula
Cilantro sauce Ingredients
  • 1/2 cup of plain greek yogurt
  • Juice from 1 lime
  • 1 cup of cilantro
  • 1/2 cup of fresh dill
  • 2 garlic cloves
  • 1/2-1 teaspoon of crushed red pepper, to taste
  • Salt & pepper to taste
  • 2-3 cups quinoa cooked in vegetable broth
  • 1 1/2 cup mixed colour bell peppers diced (red, orange & yellow)
  • Fresh parsley, chopped
  • Olive oil
  • Juice from 1/2 a lime
  • Salt & pepper to taste
  1. Roasted Veggies: Preheat oven to 425F and line a baking sheet with parchment paper. Scatter the onions and evenly place sweet potato rounds, drizzle with olive oil. Add salt & pepper. Roast for about 20 minutes, until onions are crispy but not burnt!
  2. Salmon Marinade: While veggies are roasting, in a bowl, mix together garlic, paprika, chili, salt & pepper, and 3-4 tablespoons of olive oil. Rub evenly over the salmon filet and set aside to marinate.
  3. Quinoa: Cook quinoa in veggie broth, once cooled add in diced bell peppers and chopped parsley. Add salt & pepper to taste, drizzle with olive oil and freshly squeezed lime juice.
  4. Salmon: After 20 minutes, remove veggies from the oven and push them to one side of the tray, flipping the sweet potatoes. Place the marinated salmon on the other side of the tray and return to oven for about 20 minutes.
  5. Special Cilantro Sauce: While salmon is cooking, blend all cilantro sauce ingredients until smooth.
put it together!
  1. Toss a bed of arugula or spinach leaves on each plate.
  2. Place salmon filet on the greens & squeeze some lemon juice over top.
  3. Around the salmon, serve the quinoa, add slices of avocado, the roasted veggies and a handful of gluten free tortilla chips!
  4. Pour the special cilantro sauce on each salmon filet, decorate with cilantro leaves and sprinkle red pepper flakes to taste.  Bon Appétit and Buen Provecho!
more Summer dinner inspo!

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Global Glow by JK | Live your life. Adopt the Global Glow lifestyle.

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