Sheet-Pan Chili-Lime Salmon with Potatoes & Peppers

Sheet-Pan Chili-Lime Salmon with Potatoes & Peppers

Busy weeknight fans beg for something simple yet delicious. As the potatoes get a head start, followed by sweet bell peppers and finally chili-coated salmon fillets, it’s a complete meal with easy cleanup!

Cook Time: 25 mins Total Time: 25 mins Servings: 4

Ingredients

• 1 pound Yukon Gold potatoes, cut into 3/4-inch pieces
• 2 tablespoons extra virgin olive oil, divided
• 1/4 teaspoon salt, divided
• 1/4 teaspoon ground pepper
• 2 medium red peppers, any color, sliced (about 2 cups)
• 1 tablespoon ground cumin
• 1 teaspoon ground cumin
• 1 lime, zested and quartered
• 4 (5-pound) center-cut salmon fillet, skinned, if desired, and cut into 4 portions

Preparation

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

• Toss potatoes with 1 tablespoon oil and 1/4 teaspoon each salt and pepper together in a medium bowl. Transfer to the prepped baking sheet and roast for 15 minutes.

• Meanwhile, combine chili powder, cumin, garlic powder, lime salt and the remaining 1/2 tablespoon oil and the remaining 1/2 tablespoon olive oil, diced. Transfer to the prepared baking sheet and roast for 15 minutes. Add the peppers and stir to combine. Road for 5 minutes. Remove from heat, move some of the vegetables and add the salmon pieces, skin-side down, on the grill. Bake until the salmon is cooked through and the vegetables are tender, about 10 minutes. Serve with lime wedges.