Sheet Pan Chile-Lime Salmon

If you are looking for some spice and a way to get your essential Omega-3 fats, this is the recipe for you! It’s a great meal for the whole family.

1 pound Yukon Gold potatoes, cut into 3/4-inch pieces
2 tablespoons extra-virgin olive oil, divided
¾ teaspoon salt, divided
¼ teaspoon ground pepper
2 teaspoons chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
1 lime, zested and quartered
2 medium bell peppers, any color, sliced
1 ¼ pounds center-cut salmon fillet, skinned, if desired, and cut into 4 portions

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

Toss potatoes, 1 tablespoon oil, 1/4 teaspoon 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 teaspoon salt in a small bowl. Place bell peppers in the medium bowl and add the remaining 1 tablespoon oil and 1/2 tablespoon 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 to 8 minutes. Serve with lime wedges.

Nutrition Facts
Serving Size: 1 1/4 cup vegetables & 1 piece fish
Per Serving: 405 calories; protein 35.4g; carbohydrates 25.9g; dietary fiber 3g; sugars 3.5g; fat 17.4g; saturated fat 2.6g; cholesterol 89.6mg; calcium 45.7mg; sodium 516.6mg

Printable recipe available at:

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