roasted salmon with sriracha and lime juice

Sriracha & Lime Salmon

Omega 3’s, such as those found in oily fish such as salmon, tuna, sturgeon and sardines, are an essential fatty acid. They have been shown to have a host of benefits for athletes, especially weightlifters, including:

  • Faster recovery by reducing inflammation (especially post-workout inflammation, which slows tissue recovery)
  • Decreasing muscle soreness. This is a result of an increase of blood flow to the muscles during and post-workout, which helps reduce swelling and improve ROM (range of motion) during recovery
  • Improving fat loss and slowing muscle loss by enhancing insulin sensitivity‚Ć

There is a lot of evidence for supplementation with Omega 3’s, via both pill/liquid supplements as well as through diet. It’s a great idea to try to consume salmon, tuna or other oily fish once to twice a week. This salmon recipe is simple and tasty, and is great with brown rice and veggies, or over a big salad of spinach. Both meals are nutrient dense and will aid in lowering inflammation as well as providing your body with the essential vitamins and minerals needed to improve performance.

As a big fan of sriracha, or hot chili sauce, I find this salmon to be just spicy enough to be tasty without killing my taste buds. It would also be great as a filler for tacos.

Salmon with Sriracha & Lime Juice

Serves 4
Prep time 5 minutes
Cook time 20 minutes
Total time 25 minutes
This spicy fish is perfect for a quick dinner and is healthy and packed with Omega 3's.


  • 2 tablespoons sriracha sauce
  • juice of 1 lime
  • 1 whole salmon (deboned, skinless)
  • kosher salt & freshly ground pepper


Step 1
Preheat oven to 400 degrees and place fish filet on a large cookie sheet.
Step 2
Mix the sriracha and lime juice together, then pour over fish and brush all over.
Step 3
Sprinkle with salt and freshly ground pepper.
Step 4
Place fish in oven and cook for 15-20 minutes, depending on the thickness. Fish is done when it flakes easily with a fork.

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