Sheet-Pan Chili-Lime Salmon with Potatoes & Peppers
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Description: Busy weeknights beg for something simple like this salmon sheet-pan dinner. Like the name suggests, it's all cooked on one pan. 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!
Ingredients
- 1 pound Yukon Gold potatoes, cut into 3/4-inch pieces
- 2 tablespoons extra-virgin olive oil, divided
- 0.75 teaspoon salt, divided
- 0.25 teaspoon ground pepper
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 0.5 teaspoon garlic powder
- 1 lime, zested and quartered
- 2 medium bell peppers, any color, sliced
- 1.25 pounds center-cut salmon fillet, skinned, if desired, and cut into 4 portions
Instructions
- Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
- Toss potatoes, 1 tablespoon oil, 1/4 teaspoon salt and pepper together in a medium bowl. Transfer to the prepared pan and roast for 15 minutes.
- Meanwhile, combine chili powder, cumin, garlic powder, lime zest and the remaining 1/2 teaspoon salt in a small bowl. Place bell peppers in the medium bowl and add the remaining 1 tablespoon oil and 1/2 tablespoon of the spice mixture; toss well to coat. Coat the salmon with the remaining spice mixture.
- After 15 minutes, remove the pan from the oven. Add the peppers and stir to combine. Roast for 5 minutes. Remove from the oven; move some of the vegetables over and add the salmon to the pan. Roast until the salmon is just cooked through, 6 to 8 minutes. Serve with lime wedges.