Sheet Pan Chili Lime Salmon with Roasted Potatoes and Peppers

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Sheet Pan Chili Lime Salmon with Roasted Potatoes and Peppers

Yield: 4

Author: Madeline King

Salmon roasted in the oven on a high temperature is my favorite way to cook it. Our honey herb rub and fresh lime juice brighten the dish. The complete meal is made with one pan, so it is an easy cleanup too!

Ingredients

• 1 pound Yukon Gold potatoes, cut into 3/4-inch pieces
• 2 tablespoons Neomega Avocado Oil, divided
• ¾ teaspoon salt, divided
• ¼ teaspoon ground pepper
• 1 teaspoons chili powder
• 2 teaspoons Spicewalla Honey Herb Rub
• 1 lime, zested and cut into cheeks (how-to follows)
• 2 medium bell peppers, any color, sliced
• 1 ¼ pounds local salmon fillets cut into 4 portions

Instructions

1. Preheat oven to 425 degrees F. Coat a large rimmed baking sheet with cooking spray.
2. To cut the lime: in a vertical position (stem ends top and bottom) on a cutting board. Hold a knife perpendicular to the board, about 1/2 inch into one side, but not all the way to the center and cut down. Repeat into even slices. This method makes squeezing the juice out easier.
3. 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.
4. Meanwhile, combine chili powder, honey herb rub, 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.
5. 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 cheeks.