Sheet Pan Chili-Lime Salmon with Potatoes and Peppers

I recently made this delicious and easy to follow panned dinner, which is something I make often. This meal is really convenient for families - it doesn't require a lot of dishes and everything goes on the same pan. Today it’s Chile lime and salmon with potatoes and peppers. I added onions to the recipe because we love onions! Feel free to add any of your favorite veggies.


  • 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.

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

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