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- 4 salmon fillets - 2 tablespoons olive oil - 2 tablespoons lime juice - 1 tablespoon chili powder - 1 teaspoon garlic powder - 1 teaspoon paprika - 1 teaspoon salt - 1/2 teaspoon black pepper The main star of this dish is the salmon. It’s rich in healthy fats and protein. The olive oil adds a smooth texture, while lime juice gives a fresh, zesty kick. The seasoning blend creates a bold flavor profile. Chili powder brings the heat, garlic powder adds depth, and paprika imparts a sweet touch. - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 zucchini, sliced - 1 red onion, cut into wedges The vegetables add color and crunch. Red and yellow bell peppers are sweet and juicy. Zucchini brings a mild flavor and soft texture. Red onion adds a slight sharpness, balancing the dish. Together, they soak up the chili lime mixture well. - Fresh cilantro Cilantro is optional, but it adds a bright, fresh taste. It enhances the dish's overall flavor. You can sprinkle it on top just before serving. This little touch makes your meal look even more inviting. 1. First, preheat your oven to 400°F (200°C). This will help cook the salmon and veggies evenly. 2. Next, line a large baking sheet with parchment paper. This makes cleanup easy. 3. In a small bowl, whisk together olive oil, lime juice, chili powder, garlic powder, paprika, salt, and black pepper. Mix until smooth. 1. Place the salmon fillets on one side of the prepared baking sheet. 2. Brush half of the chili lime mixture over the salmon fillets. Make sure they are well coated. 3. In a large bowl, combine the sliced red and yellow bell peppers, zucchini, and red onion. 4. Drizzle the remaining chili lime mixture over the veggies. Toss them until they are fully coated. 5. Spread the seasoned vegetables on the other side of the baking sheet. Keep them evenly spaced for even cooking. 1. Bake your dish in the preheated oven for 15-18 minutes. 2. Check the salmon after 15 minutes. It should flake easily with a fork. The veggies should be tender and slightly caramelized. 3. Once done, take the baking sheet out of the oven. Let it rest for a few minutes before serving. To make great salmon, avoid overcooking. Salmon cooks quickly. Check for doneness after 15 minutes. The fish should flake easily with a fork. If it looks dry, it may be overcooked. Choose the right thickness for fillets. Fillets about 1 inch thick cook best. Thinner fillets can dry out faster. If your salmon is thicker, add a few minutes to the cooking time. You can mix up the veggies. Try broccoli, asparagus, or carrots. These choices add color and taste. For best texture, cut vegetables into even pieces. This helps them cook at the same rate. Spread them out on the sheet pan. Overcrowding leads to steaming instead of roasting. Add herbs and spices for extra flavor. Fresh cilantro adds a nice touch after cooking. You can also try dill or parsley. For a kick, add some red pepper flakes. Serving suggestions can elevate your meal. Serve with rice or quinoa for a complete dish. A side salad can balance flavors and textures. Enjoy your Chili Lime Salmon with family and friends! {{image_2}} You can switch up the fish. Trout and tilapia work well. They have a nice texture and flavor. If you want something different, try chicken or tofu. Both options absorb the chili lime mix well. This keeps the meal tasty and fun. Want more heat? Add fresh chili or a splash of hot sauce. You can mix in diced jalapeños too. If you like it milder, reduce the chili powder. Adjust it to fit your taste. This makes the dish perfect for everyone. Grilling adds a smoky flavor to the salmon and veggies. Just preheat your grill. Place everything on a grill pan to avoid mess. Another easy method is using foil packets. This keeps all the juices in and makes clean-up a breeze. Both techniques give a nice twist to the dish. Store the leftover chili lime salmon and veggies in an airtight container. Place it in the fridge right away. This will keep it fresh and safe to eat. It lasts about 3 to 4 days. Make sure to cool the dish before sealing it. This helps prevent moisture buildup. You can freeze the salmon and veggies for longer storage. Wrap each piece in plastic wrap, then place them in a freezer bag. This keeps them from getting freezer burn. It can stay in the freezer for up to 3 months. When you are ready to eat, thaw it in the fridge overnight. To reheat, place the salmon and veggies on a baking sheet. Bake at 350°F (175°C) for about 15 minutes. You want them warm but not dried out. Prepare the ingredients in advance for quick meals. Chop the veggies and store them in separate bags. You can also mix the chili lime marinade and keep it ready. On busy weeknights, assembling is easy. Just lay the salmon and veggies on the baking sheet, brush with the marinade, and bake. This saves time and effort while keeping dinner delicious. You can try several fish if you don’t want salmon. Here are some good options: - Trout - Tilapia - Cod If you want a non-fish option, chicken works well. Just adjust the cooking time. Tofu is also a great choice for a plant-based dish. It absorbs flavors well and cooks quickly. Yes, you can prepare this dish ahead of time. Here are some tips: - Marinate the salmon: You can mix the chili lime sauce and coat the salmon a few hours before cooking. - Chop the veggies: Slice the peppers, zucchini, and onion a day before. Store them in the fridge in an airtight container. When you’re ready to cook, just assemble and bake. This makes weeknight meals easy. Using parchment paper is not a must, but it has benefits: - Easy cleanup: It prevents food from sticking to the pan. - Even cooking: It helps distribute heat evenly. If you don’t have parchment paper, you can use a non-stick spray or oil the pan. Just keep an eye on the salmon and veggies to avoid sticking. This blog post offers a simple recipe for tasty salmon with veggies. You learned about the key ingredients, like salmon, olive oil, and spices. I shared step-by-step instructions for preparation, cooking, and tips to perfect the dish. You also discovered how to store leftovers and meal prep for busy nights. Incorporate these insights into your cooking. Experiment with different proteins and spices. Enjoy making this dish your own with your favorite flavors!

Chili Lime Salmon and Veggies Sheet Pan

Elevate your dinner game with this easy Chili Lime Salmon and Veggies Sheet Pan recipe! In just 25 minutes, you can enjoy perfectly baked salmon paired with colorful, flavorful veggies all in one pan. With a zesty chili lime marinade that adds a delicious kick, this dish is not only healthy but also quick to prepare. Ready to impress at your next meal? Click through now to discover the full recipe and step-by-step instructions!
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Ingredients
  

4 salmon fillets

2 tablespoons olive oil

2 tablespoons lime juice

1 tablespoon chili powder

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon salt

1/2 teaspoon black pepper

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 zucchini, sliced

1 red onion, cut into wedges

Fresh cilantro, for garnish (optional)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

    In a small bowl, whisk together the olive oil, lime juice, chili powder, garlic powder, paprika, salt, and black pepper until well combined.

      Place the salmon fillets on one side of the prepared baking sheet. Brush half of the chili lime mixture over the salmon fillets.

        In a large bowl, combine the sliced bell peppers, zucchini, and red onion. Drizzle the remaining chili lime mixture over the vegetables and toss until well coated.

          Spread the seasoned vegetables on the other side of the baking sheet, ensuring they are evenly distributed.

            Bake in the preheated oven for 15-18 minutes, or until the salmon flakes easily with a fork and the vegetables are tender and slightly caramelized.

              Remove from the oven and let rest for a few minutes.

                Garnish the salmon and veggies with fresh cilantro, if desired, and serve warm.

                  Prep Time: 10 min | Total Time: 25 min | Servings: 4