Sheet Pan Chili-Lime Salmon with Potatoes and Peppers

• 1pound Yukon Gold potatoes cut into 3/4 " pieces.
• 2 Tbsp extra-virgin olive oil, divided
• 3/4 tsp salt, divided
• 1/4 tsp pepper, divided
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 lime, zested and quartered
• 2 medium bell peppers, any color sliced
• 1 3/4# center-cut salmon fillet, skinned, if desired, and cut into 4 portions

Preheat oven to 425 degrees F. Coat a large baking sheet with cooking spray.

Toss potatoes, 1 Tbsp oil, 1/4 tsp salt and pepper together in a medium bowl. Transfer to the prepared pan and roast for 15 minutes.

Meanwhile, combine chili powder, cumin, garlic powder, lime zest and the remaining 1/2 tsp salt in a small bowl. Place bell peppers in the medium bowl and add the remaining 1 Tbsp oil and 1/2 Tbsp of the spice mixture; toss well to coat. Coat the salmon with the remaining spice mixture.

After 15 minutes, remove the pan from the oven. Add the peppers and stir to combine. Roast for 5 minutes. Remove from the oven; move some of the vegetables over and add the salmon to the pan. Roast until the salmon is just cooked through, 6-8 minutes. Serve with lime wedges.

NUTRITION FACTS
Serving size; 1 1/4 vegetable and 1 piece of fish.
Per Serving: 405 calories, 35.4 Pro, 25.9 Carb,3g Dietary fiber, 17.4 g Fat, 2.6g Sat Fat, 89.6 mg Cholesterol

SOURCE: Eat Well 04/2021