Chili Lime Salmon Sheet Pan

$- 4 salmon fillets - 2 tablespoons olive oil - 2 limes (zest and juice) - 1 teaspoon chili powder - 1 teaspoon garlic powder - 1 teaspoon honey - 1/2 teaspoon salt - 1/2 teaspoon black pepper Using fresh salmon fillets makes a big difference in taste. The marinade is simple but packs a punch. The lime juice gives it a bright flavor. The chili powder adds some spice, while honey balances it with sweetness. The garlic powder rounds out the flavor nicely. - 1 red bell pepper, sliced - 1 yellow bell pepper, sliced - 1 red onion, sliced I love adding colorful veggies to this dish. The red and yellow bell peppers bring sweetness and crunch. The red onion adds a mild bite and lovely color. Roasting these veggies enhances their natural flavors. They soak up the marinade too, making them extra tasty. - Fresh cilantro, for garnish Fresh cilantro is a must for this dish. It adds a pop of color and a fresh taste. I like to sprinkle it on just before serving. It brightens up the whole meal and looks great on the plate. You can also add lime wedges for extra zest. {{ingredient_image_1}} First, you need to set your oven. Preheat it to 400°F (200°C). This step is vital for even cooking. Next, grab a baking sheet. Line it with parchment paper or aluminum foil. This makes cleanup easy and quick. Now, let’s create a flavorful marinade. In a small bowl, combine 2 tablespoons of olive oil, the zest and juice of 2 limes, 1 teaspoon of chili powder, 1 teaspoon of garlic powder, 1 teaspoon of honey, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Whisk these ingredients together. You want a smooth mixture that smells fresh and spicy. Time to set up your baking sheet. Place the 4 salmon fillets on one side. Brush them well with the chili lime marinade. Make sure to coat both sides. On the other side of the sheet, spread out the sliced red and yellow bell peppers and the red onion. Drizzle the remaining marinade over the veggies. Toss them gently to coat. Now, slide the baking sheet into the preheated oven. Bake for 12 to 15 minutes. Check the salmon; it should flake easily with a fork. The veggies should be tender but still colorful. Once done, take it out and let it rest for a couple of minutes. Garnish with fresh cilantro for that extra pop of flavor before serving. Enjoy your dish! To get perfectly cooked salmon, aim for 145°F (63°C). Use a meat thermometer to check. The salmon should flake easily with a fork. If you want crispy skin, bake it skin-side down. This helps keep the fish moist and adds flavor. You can boost this dish with extra herbs and spices. Try adding cumin for warmth or smoked paprika for depth. Fresh garlic can add a nice kick, too. You might also toss in some cherry tomatoes or zucchini for a twist. These additions bring more color and taste to your meal. Serve the salmon and veggies on a large platter. Arrange the salmon fillets next to the colorful peppers and onions. Add lime wedges for a fresh touch. Sprinkle chopped cilantro over the top to brighten it up. This makes your dish look beautiful and inviting for everyone. Pro Tips Use Fresh Ingredients: Fresh salmon and vibrant vegetables will enhance the flavor and presentation of your dish. Marinate Longer for Extra Flavor: If time allows, let the salmon marinate for 30 minutes to 1 hour in the refrigerator for deeper flavor penetration. Customize Your Veggies: Feel free to swap in your favorite vegetables, such as zucchini or asparagus, for variety and seasonal freshness. Check for Doneness: Salmon is perfectly cooked when it flakes easily with a fork. Use a meat thermometer for precision; the internal temperature should reach 145°F (63°C). {{image_2}} You can swap salmon for other proteins. Chicken breast works great for this dish. It cooks well and absorbs flavors nicely. You could also try shrimp. Just reduce the cooking time to avoid overcooking. If you prefer plant-based options, tofu is a fantastic choice. Use firm tofu and press it to remove excess water. This way, it will soak up the marinade better. Feel free to mix up the veggies. Broccoli and asparagus are delicious choices. You can also use zucchini or carrots for a different texture. If you want more color, add cherry tomatoes or snap peas. Try to keep the sizes of the veggies similar for even cooking. This helps everything cook at the same rate while keeping it fresh and vibrant. If you’re missing lime, lemon juice works well too. It will still give a nice tang. Honey can be replaced with maple syrup or agave nectar for a vegan-friendly option. If you don’t have chili powder, try cayenne pepper for some heat. Garlic powder can be swapped for minced fresh garlic, which adds a punch of flavor. Don’t hesitate to get creative with these ingredients! After enjoying your Chili Lime Salmon, let the leftovers cool down. Place them in a shallow container. Seal it tightly with a lid or plastic wrap. Store in the fridge for up to three days. Make sure to separate the salmon from the vegetables if you want to keep them fresh longer. To reheat, use the oven for the best results. Preheat it to 350°F (175°C). Place the salmon and veggies on a baking sheet. Cover them with foil to keep moisture in. Heat for about 10-15 minutes. You can also use a microwave. Just heat in short bursts to avoid drying out. If you want to keep leftovers longer, freezing is a great option. Wrap each salmon fillet tightly in plastic wrap. Then, place them in a freezer bag. Remove as much air as possible before sealing. You can freeze roasted vegetables too. They will last for up to three months in the freezer. When ready to eat, thaw in the fridge overnight before reheating. You can tell when salmon is cooked by checking its color. It should turn from bright pink to a light, opaque shade. Use a fork to flake it. If it flakes easily, it's done. The internal temperature should reach 145°F (63°C). This means it's safe to eat. Yes, you can use frozen salmon. Just make sure to thaw it before cooking. Place the frozen salmon in the fridge overnight, or use cold water for a quick thaw. After thawing, you can follow the same marinade and cooking steps as fresh salmon. Chili lime salmon pairs well with many sides. Consider serving it with rice, quinoa, or a fresh salad. Roasted or steamed veggies also make a great choice. For a complete meal, add some lime wedges to enhance the flavor. Yes, this chili lime salmon recipe is gluten-free. All the ingredients used, like olive oil and spices, do not contain gluten. If you serve it with gluten-free sides, you can enjoy a safe meal for those with gluten sensitivities. This blog post covered a tasty chili lime salmon recipe. We explored the ingredients, including salmon, veggies, and garnishes. I shared step-by-step instructions for prepping and baking. You now have tips for perfect salmon and fresh ideas to mix it up. Remember, storing leftovers right keeps them fresh. With this guide, you can enjoy this healthy meal any time. Cooking can be fun and easy. Try it yourself and level up your dinner game!$

Chili Lime Salmon Sheet Pan

A delicious and easy sheet pan meal featuring salmon fillets marinated in a zesty chili lime sauce, served with roasted bell peppers and onions.

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 fillets salmon
2 tablespoons olive oil
2 whole limes (zest and juice)
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon honey
1/2 teaspoon salt
1/2 teaspoon black pepper
1 whole red bell pepper, sliced
1 whole yellow bell pepper, sliced
1 whole red onion, sliced
to taste fresh cilantro, for garnish

Instructions

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.
In a small bowl, whisk together the olive oil, lime zest, lime juice, chili powder, garlic powder, honey, salt, and black pepper to create a marinade.
Place the salmon fillets on one side of the prepared baking sheet and brush both sides generously with the chili lime marinade.
On the other side of the baking sheet, spread out the sliced red and yellow bell peppers and red onion. Drizzle the remaining marinade over the vegetables and toss to coat evenly.
Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the salmon flakes easily with a fork and the vegetables are tender.
Once cooked, remove from the oven and let rest for a few minutes. Garnish with fresh cilantro before serving.

Notes

Serve the salmon fillets and roasted vegetables on a large platter, with lime wedges on the side for extra zest. Sprinkle with additional chopped cilantro for a vibrant touch!

Keyword chili lime, easy dinner, salmon, sheet pan