Description
Sheet Pan Chili Lime Salmon – One-Pan, Flavor-Packed Dinner
Prep Time: 10 minutes
Cook Time: 12–17 minutes
Total Time: 25–30 minutes
Servings: 4
Ingredients
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4 salmon fillets (~6 oz each), skin-on or off
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3 bell peppers (red, yellow, green), chopped
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1 red or yellow onion, chopped
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2 tbsp olive oil (or avocado oil)
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2 tbsp fresh lime juice
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1 tbsp chili powder
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1 tbsp honey or maple syrup
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2 cloves garlic, minced
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½ tsp cumin
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Salt & black pepper, to taste
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Lime slices and chopped cilantro (or parsley) for garnish
Instructions
1. Preheat Oven
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Set oven to 400°F (200°C). Pat salmon dry—this helps the glaze stick and the skin crisp.
2. Make Marinade
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In a small bowl, whisk olive oil, lime juice, chili powder, honey, garlic, cumin, salt, and pepper. Taste and adjust: more lime for zing, more chili for heat.
3. Assemble Sheet Pan
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Place salmon in the center of a rimmed sheet pan. Scatter peppers and onions around, keeping everything in a single layer.
4. Coat & Glaze
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Toss veggies with ⅔ of the marinade. Brush or drizzle the remaining marinade over salmon. Optional: place lime slices on top of fillets.
5. Roast
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Bake 12 minutes, check salmon for doneness (opaque and flakes easily at thickest part). Add 3–5 minutes if needed. Veggies should be tender with browned edges.
6. Garnish & Serve
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Let rest 2 minutes. Sprinkle cilantro and extra lime slices. Serve family-style or plated with:
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Cilantro-lime rice or quinoa
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Warm tortillas for tacos
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Quick avocado-tomato salad
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Notes
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Crispy Veggies: Avoid overcrowding the pan to prevent steaming. Use 2 pans if needed.
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Frozen Salmon: Fully thaw and pat dry before roasting.
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Check Doneness: 125–130°F for medium-rare; salmon will continue cooking slightly after oven.
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Prep Ahead: Chop veggies and make marinade up to 24 hours ahead. Store separately in fridge.