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  1. Chili-Rubbed Salmon with Vegetable Medley

Chili-Rubbed Salmon with Vegetable Medley

00:30:00 4 servings, 1/4 recipe (210 g) each
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4 2 Reviews
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4 servings, 1/4 recipe (210 g) each

Our recipe for Chili-Rubbed Salmon with Vegetable Medley uses skin-on salmon fillets, but feel free to use salmon steaks or a whole fillet of salmon instead. You won’t be disappointed by this stove-top salmon supper.

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Make It

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  • Mix seasonings; rub evenly onto 3 flesh sides of each fish fillet.
  • Heat oil in large nonstick skillet on medium-high heat. Add fish; cook 4 min. on each side or until fish flakes easily with fork. Remove from skillet; cover to keep warm. Wipe skillet with paper towel.
  • Heat dressing in skillet. Add cabbage; cook and stir 1 min. Stir in beans; cook and stir 2 min. or until heated through. Remove from heat; stir in cilantro.
  • Spoon cabbage mixture onto serving plates; top with fish. Squeeze 1 lime wedge over each fillet. Serve with remaining lime wedges.

Purchasing and Storing Fresh Fish

Look for fresh fish fillets and steaks with a firm texture, moist appearance and fresh mild odor (they should not smell fishy). Whole fish should have bright clear eyes and red to bright pink gills. Store in the coldest part of the refrigerator up to 2 days.


  • 4 servings, 1/4 recipe (210 g) each

Healthy Living

  • Healthy Living

Nutrition Bonus

Looking to add more fish to your diet? This flavourful dish is sure to win over you and your family.

Nutritional Information

Serving Size 4 servings, 1/4 recipe (210 g) each
Calories 290
% Daily Value
Total fat 12g
Saturated fat 2.5g
Cholesterol 50mg
Sodium 650mg
Carbohydrate 22g
Dietary fibre 9g
Sugars 3g
Protein 24g
Vitamin A 8 %DV
Vitamin C 35 %DV
Calcium 6 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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