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Norwegian Salmon Bowl with Chile Lime Dressing

Norwegian Salmon Bowl with Chile Lime Dressing


  • 4 Norwegian Salmon Portions
  • 1 Red bell pepper, diced
  • 1 Orange bell pepper, diced
  • 1 Yellow bell pepper, diced
  • Roasted butternut squash, cut into 1/2 inch cubes
  • 1 Beet, spiralized
  • 1 Lime, cut into quarters
  • Mixed greens
  • Salt and freshly ground black pepper


  • Zest and juice of 2 limes
  • 1/4 cup Red wine vinegar
  • 1 tbsp Soy sauce
  • 1 tbsp Honey
  • 1/3 cup Extra virgin olive oil
  • 1 clove Garlic, minced
  • 1/2 tsp Red pepper flakes
  • 1 tsp Cumin
  • 1/2 tsp Salt


  1. Combine all the ingredients for the dressing in a jar or bottle with a tight lid. Shake until combined.
  2. Refrigerate the dressing for at least 30 minutes prior to serving to let the flavors blend.
  3. Preheat the oven to 425 degrees farenheit. Season the fish well on both sides with salt and freshly ground black pepper.
  4. Place the fish on a greased baking sheet, and let it bake in the oven for 20 minutes.
  5. While the fish is baking, divide the mixed greens, red bell peppers, orange bell peppers, yellow bell peppers, butternut squash and beets amongst four bowls.
  6. When the fish is done, top each salad with a piece of fish, and garnish with a lime wedge. Serve salads with Chile Lime Dressing on the side.