Chili Lime Salmon Sheet Pan Delight

$For this recipe, you need 4 salmon fillets. Each fillet should weigh about 6 ounces. Salmon is rich in omega-3s and adds a lovely flavor. The marinade gives the salmon its zesty flavor. Here are the ingredients you’ll need: - 2 tablespoons extra virgin olive oil - Zest and juice of 2 limes - 1 teaspoon ground chili powder - 1 teaspoon garlic powder - 1 teaspoon honey - 1/2 teaspoon sea salt - 1/2 teaspoon freshly ground black pepper This mix creates a perfect balance of spice and zest. The lime juice brightens the dish, while the honey adds a touch of sweetness. You will need colorful vegetables to accompany the salmon. Here are the choices: - 1 red bell pepper, sliced into strips - 1 yellow bell pepper, sliced into strips - 1 red onion, sliced into half-moons These vegetables roast nicely and complement the salmon. The bell peppers add crunch and sweetness, while the onion brings depth. {{ingredient_image_2}} First, we need to preheat the oven. Set it to 400°F (200°C). This step is key for even cooking. Use parchment paper or aluminum foil to line your baking sheet. It makes cleaning much easier later. Now, let’s make the zesty marinade. In a small bowl, mix these ingredients: - 2 tablespoons extra virgin olive oil - Zest and juice of 2 limes - 1 teaspoon ground chili powder - 1 teaspoon garlic powder - 1 teaspoon honey - 1/2 teaspoon sea salt - 1/2 teaspoon freshly ground black pepper Whisk these together until they blend well. This marinade is what gives our salmon its bold flavor. Next, it’s time to prepare the salmon and veggies. Place the four salmon fillets on one side of the baking sheet. Use a basting brush to coat both sides of the salmon with the marinade. Make sure every part gets some flavor. On the other side, arrange the sliced red and yellow bell peppers and red onion. Drizzle the leftover marinade over the veggies. Toss them with your hands or a spatula until they are nicely coated. Now we bake! Slide the baking sheet into the oven. Bake for about 12 to 15 minutes. The salmon should flake easily with a fork when done. The veggies should be tender and slightly caramelized. Keep an eye on them to avoid overcooking. Once everything is cooked, take the baking sheet out of the oven. Let it rest for a few minutes. This helps the flavors settle. Before serving, sprinkle fresh chopped cilantro over the salmon and veggies. This adds a nice pop of color and flavor. To make a great marinade, use fresh limes. The zest adds a nice touch. Mix the olive oil, lime juice, and spices well. This helps all the flavors blend. Brush the marinade on both sides of the salmon. This step ensures every bite is tasty. Let the salmon sit in the marinade for at least 10 minutes. This allows the flavors to soak in. If you have time, let it marinate longer for a stronger taste. Bake the salmon for 12 to 15 minutes. The salmon is done when it flakes easily. Use a fork to check for doneness. The vegetables should be tender and slightly caramelized. If you prefer crispy veggies, cook them for a few extra minutes. Keep an eye on the oven to avoid overcooking. Each oven is different, so check a minute or two early. For a beautiful display, use a large serving platter. Place the salmon next to the roasted vegetables. This makes the dish inviting and colorful. Add lime wedges around the platter for a fresh look. Finally, sprinkle chopped cilantro on top. This adds color and flavor. A well-presented dish makes every meal special. It also impresses your guests! Pro Tips Marinate for More Flavor: For an even bolder flavor, marinate the salmon for at least 30 minutes or up to 2 hours in the refrigerator before baking. This allows the spices to penetrate the fish more deeply. Use Fresh Ingredients: Whenever possible, opt for fresh lime juice and fresh cilantro. Fresh ingredients elevate the dish's flavor and aroma, making it more vibrant and enjoyable. Don’t Overcrowd the Pan: Ensure the salmon and vegetables have enough space on the baking sheet. Overcrowding can lead to steaming instead of roasting, which affects the texture and flavor. Check for Doneness: Use a fork to gently flake the salmon at the thickest part. If it flakes easily, it’s done. Avoid overcooking to keep the salmon tender and juicy. {{image_4}} You can mix up the veggies in this dish. Try using zucchini or asparagus. Both vegetables roast well and add great taste. You can also use broccoli or snap peas for a nice crunch. Just remember to cut them into even pieces. This helps them cook at the same time. The chili lime marinade is key, but you can switch it up. For a sweeter touch, add more honey. If you like heat, toss in some cayenne pepper. You could also use soy sauce for a savory twist. Another option is to use fresh herbs like basil or parsley. They bring bright flavors to the salmon. Serve your chili lime salmon with rice or quinoa for a filling meal. You can also add a fresh salad on the side. A simple mix of lettuce, tomatoes, and avocado pairs well. If you want more flavor, squeeze extra lime juice over everything. For a fun twist, serve it in tacos with crunchy slaw. To keep your chili lime salmon fresh, place it in an airtight container. Make sure to separate the salmon from the veggies if you want the best taste. Store it in the fridge for up to three days. This helps keep the flavors intact and makes for a quick meal later. When you're ready to enjoy leftovers, preheat your oven to 350°F (175°C). Place the salmon and veggies on a baking sheet. Cover with foil to keep them moist. Heat for about 10-15 minutes, or until warmed through. You can also use the microwave, but it may not keep the same crispness. Heat in short bursts to avoid overcooking. If you want to save it for later, freezing works well. Wrap each salmon fillet tightly in plastic wrap. Then, place the wrapped fillets in a freezer bag. You can freeze the veggies, too. They will stay fresh for up to three months. When you're ready to eat, thaw them in the fridge overnight before reheating. This keeps the taste and texture as good as new. Yes, you can use frozen salmon. Just thaw it first. Place the frozen fillets in the fridge overnight. If you need it quickly, you can run cold water over the fillets. This keeps the fish safe. Make sure to pat them dry before you coat them with the marinade. The salmon is done when it flakes easily with a fork. It should also look opaque. A good rule is to check the internal temperature. It should be 145°F (63°C). If you do not have a thermometer, just use a fork to test it. Chili lime salmon pairs well with rice or quinoa. A fresh salad also works nicely. You can serve it with grilled corn or roasted potatoes. Consider a side of black beans for extra protein. These sides will complement the zesty flavors. Yes, grilling is a great option. Preheat your grill to medium-high heat. Use a grill basket to keep the salmon from falling through the grates. Cook the salmon for about 4-6 minutes per side. Make sure to watch it closely. Grilling adds a nice smoky flavor. This post covered everything you need for chili lime salmon. We discussed salmon fillets, marinade, and vegetable choices. I guided you through the steps: preheating, making marinade, preparing ingredients, and baking. I shared tips for perfecting your dish and offered ideas for variations. Finally, I explained how to store leftovers and reheating methods. With these easy steps, you can make a tasty meal. Enjoy your cooking adventure!$

Chili Lime Salmon Sheet Pan Delight

A flavorful and easy sheet pan recipe featuring salmon fillets marinated in chili lime sauce, accompanied by colorful roasted vegetables.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine American

Servings 4

Calories 350 kcal

Ingredients

4 fillets salmon (about 6 ounces each)
2 tablespoons extra virgin olive oil
2 limes zest and juice
1 teaspoon ground chili powder
1 teaspoon garlic powder
1 teaspoon honey
0.5 teaspoon sea salt
0.5 teaspoon freshly ground black pepper
1 red bell pepper sliced into strips
1 yellow bell pepper sliced into strips
1 red onion sliced into half-moons
to taste fresh cilantro, coarsely chopped, for garnish

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil.
In a small mixing bowl, combine the olive oil, lime zest, lime juice, chili powder, garlic powder, honey, sea salt, and black pepper. Whisk until well blended.
Arrange the salmon fillets on one side of the prepared baking sheet and coat both sides with the chili lime marinade.
On the opposite side of the baking sheet, spread out the sliced red bell pepper, yellow bell pepper, and red onion. Drizzle the remaining marinade over the vegetables and toss until coated.
Bake for approximately 12-15 minutes until the salmon flakes easily with a fork and the vegetables are tender.
Remove from the oven and let rest for a few minutes. Garnish with fresh chopped cilantro before serving.

Notes

For an inviting presentation, arrange the salmon fillets alongside the roasted vegetables on a large serving platter. Include lime wedges on the side for an extra burst of zest. Finish by sprinkling additional chopped cilantro atop the dish for a vibrant and fresh touch!

Keyword chili lime, healthy, salmon, sheet pan