Cilantro Lime Salmon
This quick and easy sheet pan dinner features colorful bell peppers, a delicious cilantro lime marinade, and bright pink salmon fillets.
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Servings: 4
Calories: 365kcal
Equipment
Ingredients
- 3 rainbow bell peppers seeded and chopped
- 1 medium onion peeled and roughly chopped
- 4 salmon fillets (approximately 1 ½ pounds)
- ½ cup fresh lime juice 2-3 limes
- ¼ cup chopped fresh cilantro plus more for garnish
- 2 tablespoons olive oil or avocado oil
- 2 tablespoons water
- 1 tablespoon honey or maple syrup
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
Instructions
- Line a broiler-safe sheet pan with parchment paper and preheat the oven to the broil setting on high heat.
- Spread the peppers and onion onto the prepared baking sheet in an even layer, and then place the 4 fillets of salmon evenly, spreading the peppers and onions to make room for each fillet.
- Add the lime juice, cilantro, olive oil, water, honey, salt, chili powder, cumin, and paprika to a small bowl and whisk well to combine. Mixing in the honey may take some work, but just continue to stir and it will come together. Alternatively, you could warm the honey first.
- Pour the marinade over the vegetables and salmon in an even layer.
- Toss the vegetables to coat them in the marinade, and flip the salmon fillets over to coat both sides with the mixture.
- Place the baking sheet in the oven and cook for approximately 10 minutes, or until the salmon flakes easily and the peppers are beginning to char on the edges.
- Remove from the oven and serve immediately with additional chopped cilantro and lime wedges (if desired).
Notes
Inspired By: Sheet Pan Chili Lime Salmon by Cafe Delites
Frozen Salmon: If using frozen salmon be sure to thaw it beforehand. This will take 3-5 hours at room temperature, or overnight (8-12 hours) in the refrigerator.
Peppers: The bell peppers will be primarily soft after they have cooked with the salmon. If you want them to be a little crisper, remove the salmon and return the baking sheet to the oven. Cook the peppers and onions until they are done to your liking.
Internal temperature: Salmon is cooked through when it reaches a minimum internal temperature of 125ºF (52ºC), although many are more comfortable cooking it to 145ºF (63ºC).
Nutrition
Calories: 365kcal | Carbohydrates: 15g | Protein: 35g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 94mg | Sodium: 672mg | Potassium: 1129mg | Fiber: 3g | Sugar: 10g | Vitamin A: 3223IU | Vitamin C: 126mg | Calcium: 46mg | Iron: 2mg