Chili Lime Cilantro Salmon

Time for a four-ingredient entrĂ©e because we’re all pressed for time, aren’t we? This dish takes under five minutes to prep and the protein is fish so it won’t take long to cook either. You’re simply slathering a mayonnaise-based sauce/marinade on top of the fish and letting it get all tasty in the oven. No measurements here. When you’re trying to keep things simple, you can’t be bothered with measuring.

Pre-cooking

To make your sauce, stir together mayo, chili lime seasoning (from Trader Joe’s), and cilantro. That’s it. Spread it all over a filet of salmon and roast it for about 25-30 minutes at 400 (depending on the size of your fish). If you don’t have this TJ’s spice blend, you can easily stir chili powder, lime zest, and salt into the mayo instead for the same result.

Post-cooking

I roasted the salmon along with some broccoli to make this a sheet pan meal, which, as you know, means no cleanup. The creaminess of the sauce remains in tact and isn’t quite as tangy as if you used sour cream as the base (which is why the acidy of the lime works well with a mayo base – nice balance). Weeknight meal: check.