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Teal And Pink Livingwell With Diabetes Logo On White Background Sheet-Pan Chili-Lime Salmon With Potatoes & Peppers

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!

Active Time
25 mins
Total Time
25 mins
Yield
Serves 4

How to Make It

1. Step
Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
2. Step
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.
3. Step
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.
4. Step
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.

Ingredients

  • 1 pound Yukon Gold potatoes, cut into 3/4-inch pieces
  • 2 tablespoons extra-virgin olive oil, divided
  • ¾ teaspoon salt, divided
  • ¼ teaspoon ground pepper
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • 1 lime, zested and quartered
  • 2 medium bell peppers, any color, sliced
  • 1 ¼ pounds center-cut salmon fillet, skinned, if desired, and cut into 4 portions

Tags

Bone HealthDairy-FreeDiabetes AppropriateEgg FreeGluten-FreeHealthy AgingHealthy ImmunityHeart HealthyHigh Blood PressureHigh-ProteinLow SodiumNut-FreeOmega-3Soy-Free

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