Sheet Pan Chili Lime Salmon

Salmon and bell peppers are tossed in a chili lime sauce and baked alongside each other on a sheetpan. This method makes for a flavorful and fast dinner.

Course Main Course

Cuisine American, Mexican

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 439kcal

Author Whitney Wright

Equipment

Ingredients

2 lb salmon filet and skin removed, cut into 4 — 8 oz pieces (I only cut mine into 3 since i was serving only 3 people).
1/2 cup fresh limem juice
1/2 teaspoon lime zest
3 tablespoons parsley chopped
2 tablespoons olive oil
2 tablespoons water
1 teaspoon minced garlic
1/4 teaspoon crushed red pepper flakes
3/4 teaspoon ground cumin
1 1/2 teaspoon salt
1 tablespoon honey
1 teaspoon chili powder
1 red bell pepper medium chopped
1 orange bell pepper medium chopped
1 yellow bell pepper medium chopped

Instructions

Preheat oven to 475°F. Spray a baking sheet with nonstick spray and set aside
In a large glass measuring cup whisk the lime juice, lime zest, parsley, olive oil, water, garlic, red pepper flakes, cumin, salt, honey, and chili powder.
Arrange the salmon fillets and peppers on the baking sheet. Pour half of the marinade overtop of the fish and peppers. Gently toss the peppers to coat and finagle the salmon on the baking sheet so that it grabs some of the excess juices. Arrange the peppers and salmon in a single layer.
Roast for 10-15 minutes or until the peppers are slightly crisp but tender and the salmon is cooked to your liking. Note: you may need to bake longer depending on the size and thickeness of the salmon. (I usually cook my salmon to an internal temperature of 130°F - 135°F, then let it rest for 5 minutes before eating).
Remove from the oven and serve with the remaining marinade.

Notes

Recipe adapted from Cafe Delites.

Nutrition