Description
Tender salmon fillets baked on a sheet pan with a bold chili-lime seasoning and roasted vegetables for a quick, healthy, one-pan dinner ready in under 30 minutes.
Ingredients
Salmon and Seasoning
- 4 salmon fillets (6 oz each)
- 2 tbsp olive oil
- Juice and zest of 2 limes
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
Vegetables
- 2 cups broccoli florets
- 1 red bell pepper, sliced
- 1 zucchini, sliced
Garnish
- Fresh cilantro for garnish
- Lime wedges for garnish
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper to prevent sticking and for easy cleanup.
- Make Chili-Lime Mixture: In a small bowl, whisk together olive oil, lime juice, lime zest, chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper until well combined to create a flavorful marinade and seasoning.
- Prepare Salmon and Vegetables: Arrange the salmon fillets on the lined sheet pan spaced evenly. Place broccoli florets, sliced red bell pepper, and sliced zucchini around the salmon to roast together.
- Coat with Seasoning: Brush the salmon fillets generously with half of the chili-lime mixture to infuse flavor. Toss the vegetables with the remaining half of the mixture for an even coating.
- Bake: Place the sheet pan in the preheated oven and bake for 15 to 18 minutes, or until the salmon flakes easily with a fork and the vegetables are tender and slightly caramelized.
- Garnish and Serve: Remove from oven and garnish with fresh cilantro leaves and lime wedges to enhance the citrusy flavor before serving.
Notes
- Add asparagus or green beans for variety and additional nutrients.
- Avoid overcooking the salmon to keep it moist and tender.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
