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
- 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
- Lime wedges
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Chili-Lime Mixture: In a bowl, whisk together olive oil, lime juice, lime zest, chili powder, smoked paprika, garlic powder, cumin, salt, and black pepper until well combined for a flavorful marinade and seasoning.
- Arrange Salmon and Vegetables: Place the salmon fillets and the prepared broccoli florets, sliced red bell pepper, and zucchini evenly on the sheet pan, spacing them for even cooking.
- Season and Toss: Brush half of the chili-lime mixture over the salmon fillets ensuring they are well coated. Toss the vegetables with the remaining mixture to evenly coat them with the seasoning.
- Bake: Bake in the preheated oven for 15–18 minutes, or until the salmon flakes easily with a fork and the vegetables are tender but still slightly crisp.
- Garnish and Serve: Remove the sheet pan from the oven and garnish the salmon and vegetables with fresh cilantro and lime wedges before serving for a bright, fresh finish.
Notes
- Add asparagus or green beans for variety and extra veggies.
- Avoid overcooking the salmon to keep it moist and tender.
- Store leftovers in the refrigerator for up to 2 days in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-Inspired
